Walnut and coffee pastry layer cake

Walnut and coffee pastry layer cake

Monica Galetti’s coffee and walnut layer cake features alternating layers of coffee cream and crisp pastry, topped with walnuts, daubs of cream and chocolate curls. A joyful bake for special occasions.

Walnut and coffee pastry layer cake

Recipe taken from At Home by Monica Galetti (Aster £20) and tested by delicious.

Love a coffee-based pud? Check out more desserts with a caffeine kick.

  • Serves icon Serves 6-8
  • Time icon Hands-on time 40 min, plus cooling

Monica Galetti’s coffee and walnut layer cake features alternating layers of coffee cream and crisp pastry, topped with walnuts, daubs of cream and chocolate curls. A joyful bake for special occasions.

Recipe taken from At Home by Monica Galetti (Aster £20) and tested by delicious.

Love a coffee-based pud? Check out more desserts with a caffeine kick.

Nutrition: per serving

Calories
943kcals
Fat
72.1g (36.2g saturated)
Protein
10.9g
Carbohydrates
61.8g (42.6g sugars)
Fibre
1.7g
Salt
0.5g

Ingredients

  • 200g caster sugar
  • Plain flour to dust
  • 320g sheet ready-rolled puff pastry
  • 100g unsalted butter
  • 140g walnuts, roughly chopped and toasted in a dry pan
  • Dark chocolate (70% cocoa solids), shaved, to decorate
  • 1 tbsp icing sugar to dust (optional)

For the coffee cream

  • 400ml whole milk
  • 1 tsp vanilla bean paste
  • 15g instant coffee powder
  • 8 medium free-range egg yolks
  • 100g caster sugar
  • 40g cornflour
  • 20g plain flour
  • 320g unsalted butter, half chilled and cubed, half softened

Specialist kit

  • Piping bag
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Method

  1. Put the sugar in a wide pan with 200ml water, then bring to the boil and cook for 1 minute to make a syrup. Leave to cool.
  2. Dust a large work surface lightly with flour, then unroll the pastry onto it. Roll it as thin and evenly as possible – about 1mm. Cut out large circles around 20cm in diameter (use a plate as a guide) – you should get 6-7 in total. Prick each pastry disc all over with a fork.
  3. Heat a spoonful of the butter in a wide frying pan over a low-medium heat and gently fry a pastry disc on both sides until golden and crisp. Set aside on a plate to cool, then repeat with more butter and another disc until they’re all golden and crisp.
  4. For the coffee cream, heat the milk with the vanilla and coffee powder in a saucepan. Meanwhile, whisk the egg yolks, sugar and both flours together in a bowl. Pour in the hot milk, whisking continuously, then return the
    mixture to the pan and cook over a low-medium heat, whisking constantly, until very thick (about 5 minutes).
  5. Remove the cream from the heat, then whisk in the chilled cubes of butter. Leave to cool to room temperature, then whisk in the softened butter.
  6. To assemble, dip a fried pastry disc in the cooled syrup, then put on a serving plate. Top with some coffee cream, then top with another syrup-dipped disc. Continue layering the cake like this until the final pastry disc is on top. Transfer the remaining coffee cream to a piping bag.
  7. Pipe the remaining cream on top of the cake in little peaks, then sprinkle with the walnuts and chocolate shavings. Dust with icing sugar, then serve.

Nutrition

Calories
943kcals
Fat
72.1g (36.2g saturated)
Protein
10.9g
Carbohydrates
61.8g (42.6g sugars)
Fibre
1.7g
Salt
0.5g

delicious. tips

  1. Don’t waste it Lightly beat the egg whites with a pinch of salt and freeze (in smaller portions) in a labelled bag for up to 3 months. Use for meringues, macaroons, cakes and soufflés.

  2. You can make the coffee cream up to a day in advance and keep it in the fridge. The pastry discs can be made and fried a few hours in advance – store them in an airtight container to keep them crisp.

Buy ingredients online

Recipe By

Monica Galetti

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