Gateaux Recipes - Walnut Coffee Gateau Recipe

  
 

 Gateaux Recipes - Walnut Coffee Gateau

Ingredients

  • 140g/5oz walnuts

  • 150g/5 1/2oz caster sugar

  • 5 eggs, separated

  • 55g/2oz breadcrumbs

  • 15ml/1 tbsp cocoa powder

  • 15ml/1 tbsp instant coffee

  • 30ml/2 tbsp rum or lemon juice

  • 1.5ml/1/4 tsp salt

  • 90ml/6 tbsp redcurrant jelly, warmed

  • chopped walnuts, for decorating

FOR THE FROSTING

  • 225g/8oz plain chocolate

  • 750ml/3 cups whipping cream

Method:

  1. For the frosting, combine the chocolate and cream in the top of a double boiler until the chocolate melts. Cool, then cover and chill overnight, or until the mixture is firm.

  2. Preheat the oven to 180°C/350°F/Gas 4. Line and grease a 23 x 5cm/9 x 2in cake tin. Grind the nuts with 45ml/3 tbsp of the sugar in a food processor, blender or coffee grinder.

  3. With an electric mixer, beat the egg yolks and remaining sugar until thick and lemon-colored. Fold in the walnuts. Stir in the breadcrumbs, cocoa, coffee and rum or lemon juice.

  4. In another bowl, beat the egg whites with the salt until they hold stiff peaks. Fold carefully into the walnut mixture. Pour the meringue batter into the tin and bake until the top of the cake springs back when touched, about 45 minutes. Allow the cake to stand for 5 minutes, then turn out and cool, before slicing the cake in half horizontally.

  5. With an electric mixer, beat the chocolate frosting mixture on low speed until it becomes lighter, about 30 seconds. Brush some of the jelly over the cut cake layer. Spread with some of the chocolate frosting, then sandwich with the remaining cake layer.

  6. Brush the top of the cake with jelly, then cover the side and top with the remaining frosting. Make a starburst pattern with a knife and sprinkle chopped walnuts around the edge.