WALNUT CAKE WITH COFFEE

WALNUT CAKE WITH COFFEE

NUT DOGS (16-17 CM)
100 g Eggs
175 g brown sugar
130 g Ground Walnuts
245 g Flour
10 g baking powder 5 g
Lemon peel 2 g
Salt

Baking nuts at a temperature of 160 ° C for 15 minutes until golden brown. Cool, peel and grind into fine chips.
Heat the oven to 180-200 ° C.
Sift flour with baking powder.
Mix eggs with sugar, nuts and lemon zest, add dry ingredients and knead the dough. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

Divide the dough into 10 parts, form the balls.
Roll each of them into a circle with a diameter of 16 cm, chop with a fork and bake until golden brown for 3-4 minutes. Cool it down.

NUT CARAMEL

90 g Cream 33%
110 g Sugar
45 g Butter 2 g Salt
50 g Milled Walnuts

Melt the sugar in a skillet with a thick bottom to amber color.
Meanwhile, bring the cream to a boil.
When the sugar is melted, add cold butter in parts, mix until smooth and pour in hot cream. Immediately remove from heat, strain through a sieve, mix in nuts and salt, cool.
Form small balls and freeze.

COFFEE CREAM

250 g Sour cream 30%
250 g Cream 33%
130 g Cream cheese
10 g Ground coffee
90 g icing sugar
Place the whisk and mixer bowl in the freezer for 10 minutes.
Mix cream cheese, powdered sugar, coffee, sour cream and cream, whip at medium-high speed for 3-4 minutes until resistant peaks.