Kolač sa kafom i orasima * Coffee and Walnut Cake

Scroll down for Recipe in English

Idealan kolač za poslepodnevnu kaficu sa prijateljima.

Sastojci

Kolač

175 g putera, na sobnoj temperaturi
75 g  oraha, i malo za dekoraciju
175 g šećera
3 velika jaja
159 g brašna
1kašičica praška za pecivo
1 kašičica sode bikarbone
50 ml ladnog espresa
prstohvat soli

Fil

65 g neslanog putera
125 g šećera u prahu
40 ml espreso

Priptema

Predgrejemo rernu na 180 stepeni C.
Namastimo četvrtastu tepsiju za hleb.

Umutimo šećer i puter pa dodajemo jedno po jedno jaje.
Posebno prosejemo brašno dodamo prašak za pecivo, sodu bikarbonu i prstohvat soli.
Polako usipamo u masu sa puterom . Pri kraju   ručno umešamo orahe od kojih smo 2(3 samleli a 1/3 sitno iseckali i espreso.

Sipamo u namašten pleh i pečemo 40 minuta

Fil napravimo tako što umutimo puter i šećer u prahu , na kraju dodamo espreso i promešamo.

Dekorišemo sa malo filom i stavimo nekoliko oraha ili ako želite možete orahe ( ja sam dodala i malo badema) prvo karamelizovati. To uradite tako što malo istopite šečer, pa provučete na kratko orahe kroz njega i ostavite da se prohlade.



********************************************+

Coffee and Walnut Cake

Ideal cake for the afternoon with friends and a good cup of coffee or tea.


Ingredients

• 175 g butter (at room temperature), plus extra for greasing
• 75 g walnuts, plus extra to garnish
• 175 g sugar
• 3 large free-range eggs
• 150 g self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch of salt
• 50 ml cold espresso
  
• 
  
• 
  
• Coffee filling
• 65 g unsalted
• 125 g icing sugar
• 40 ml strong espresso

Create

1. Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm cake tins.
2. In a food processor, blitz two-thirds of the nuts to a powder. Cube, then cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in the eggs then add the blitzed walnuts and gently stir through.
3. Fold the flour, baking powder and a pinch of sea salt through with a large metal spoon until just incorporated.
   
   Roughly chop the rest of the walnuts and stir through the cake mixture along with the espresso.
4. Evenly divide the mixture between the cake tins and bake in the oven for 20 to 25 minutes, or until lightly golden and cooked through when tested with a skewer.
   
5. Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
6. For the filling, cube and put the butter in a bowl. Sift in the icing sugar, beat until fluffy, then beat in the coffee.
7. Decorate the cake with the remaining walnuts as they are, or lightly caramelized. To do this, melt sugar over a medium heat, without stirring, then carefully toss the nuts in briefly to coat. Cool the nuts on a wire rack before using.