2 ts Butter 2 ts Flour
BASE
100 g (3?oz) walnuts 4 Egg whites
130 g (4?oz) caster sugar
-COFFEE CREAM TOPPING-
3 Egg yolks – melted
3 tb Icing sugar 50 ml (2 fl oz) Madeira or port
100 ml (4 fl oz) strong coffee 300 ml (10 fl oz) cream
75 g (2 3/4oz) dark chocolate,
GARNISH
Walnut halves – lilac, violets, mimosa
Crystallized flowers, e.g.
To Drink: – Coffee or coffee liqueur
Level of Difficulty: Fairly easy Preparation Time: 1 hour + time in
freezer Prepare in Advance: Yes
Preheat the oven to 170?C/325?F/Gas Mark 3. Grease and flour a round
cake tin. Chop half the walnuts and grind the remainder. Mix with
the sugar. Whisk the egg whites until they form stiff peaks and fold
into the nut and sugar mixture. Turn into the prepared tin and bake
for 15-20 mins. turn the cake on to a rack and allow to cool.
Make the coffee cream. Whisk the egg yolks and sugar in a heatproof
bowl until light and creamy. Add the coffee and place the bowl over
a pan of hot water. Beat the mixture until it has thickened. Beat
in the chocolate. Stir in the Madeira or port. Allow to cool,
stirring occasionally.
Whip the cream and mix it into the cold coffee mixture. Spread the
cream over the cake. Put the cake in the freezer for 2 hours.
Take the cake out of the freezer shortly before serving and garnish
with walnuts and crystallized flowers.
Yields
10 servings