Monday, 24 November 2014

Walnut Macaroon Layer Cake

Sometimes, it's the little things that can make such a difference to your day. We had some friends to stay and I wanted to make a cake. Something a bit different to a Victoria Sponge/Banana Loaf/Madelaine's. So, I made a cake from a recipe by the Delia Smith of Denmark. A legend basically. I tweeted her a picture and she retweeted it saying it "looked fabulous!" WOW. What a boost!

So, here is the recipe for 'Walnut Macaroon Layer Cake'

For the cakes:
Butter for the cake tins
300g Walnuts
200g Caster Sugar
6 Egg Whites

* Preheat oven to 160/ Gas Mark 3
* Line and lightly butter 3 x 24cm diameter springform cake tins.
* Blend the nuts in a food processor, until fine.
* Whisk the egg whites until stiff.
* Add the nuts slowly until mixed then divide between the cake tins.
* Put in oven for 35 minutes, remove, then leave to cool on wire racks overnight.

For the Coffee Cream:
300ml Double cream
3-4 tbsp Soft Brown Sugar
1 tbsp Instant Coffee

* When you are ready to assemble the cake, put all the Coffee Cream ingredients in a bowl and beat until stiff.
* Place your 1st cake layer on your serving plate and spread with half the cream mixture.
* Add 2nd cake layer and repeat with the rest of the cream
* Place final cake layer on top.

For the glaze:
100g Dark Chocolate
20g Butter
Several Walnut Halves

* Break chocolate into small pieces and melt.
* Once melted, leave to cool slightly then spread on top layer of cake.
* Arrange walnut halves on top and keep in fridge until ready to serve.
* Serves 10


No comments:

Post a Comment