Nut and coffee cake

Nut and coffee cake – a delicious, tender and lush dish. Such pastries will decorate any holiday, and guests will definitely take an extra piece.

For preparation of nut-coffee cake we spend quite a lot of time, but it is worth every minute.

Nut and coffee cake it can be prepared 2-3 days before the planned date, it is because of this time that the braids fully reveal their taste secrets.

Nut and coffee cake – ingredients

• Nut dough:
• Squirrels – 10 pieces.
• Sugar – 200 g.
• Walnuts, chopped – 200 g.
• Breadcrumbs – 2 tbsp.
• Flour – 2 tbsp.
• Salt – a pinch.

Chocolate dough:
• Eggs – 6 pieces.
• Sugar – 150 g.
• Dark cocoa – 40 g.
• Flour – 1 tbsp.
• Baking powder – 1 tsp.
• Salt – a pinch.

• Shortbread:
• Flour – 500 g.
• Butter (margarine) – 300 g.
• Yolks – 5 pieces.
• Sour cream (20%) – ½ cup.
• Vanilla sugar – 20 g.
• Vinegar – 1 tbsp.
• Baking powder – 2 tsp.

• For cream 1:
• Oil – 200
• Powdered sugar – 150 g.
• Milk – ¼ cup.
• Cognac – 1 tbsp.
• Instant coffee – 1 tsp.

• For cream 2:
• Oil – 400
• Eggs – 6 pieces.
• Sugar – 1,5 cups.
• Instant coffee – 4 tsp.
• Cognac – 3 tbsp.

• Additionally:
• The jam is thick and sour.
• Glaze.

Nut and coffee cake – recipe

Nut cakes

Beat the egg whites with a pinch of salt until stiff foam. Add sugar one spoon at a time, beat the ingredients well at the highest speed each time.

Mix all the dry ingredients, add to the egg whites in portions, carefully mix with a spatula.

Divide the dough into 2 parts.

Line two molds (23×36) with parchment (only the bottom), put the dough in the molds, level them. Bake at a temperature of 170 degrees for about 20-25 minutes.

Chocolate cake

Separate the proteins from the yolks. Beat the egg whites with salt to a stable foam, add sugar one spoon at a time, beat well each time at the highest speed of the mixer. Add yolks one by one, beat at the lowest speed of the mixer.

Mix flour with baking powder and cocoa, sift to an egg mass. Carefully knead with a spatula.

We transfer the dough into a form, the bottom of which is covered with parchment, level it. Bake at a temperature of 180 degrees for 35-40 minutes.

Sand cakes

Mix flour with baking powder and vanilla sugar. Add solid (from the refrigerator) butter, cut into cubes, cut with a knife until small butter crumbs are formed.

Add the rest of the ingredients to the crumbs, knead a smooth dough, divide into 4 equal parts. Wrap the dough in cling film, put it in the fridge for 20-30 minutes.

Take one part out of the refrigerator, roll out according to the size of the form. Bake at a temperature of 180 degrees for about 10-15 minutes. This is how we bake 4 cakes.

Cream 1

Dilute the coffee in 2 tbsp. of hot water, leave to cool.

Beat the butter together with powdered sugar to a fluffy white cream. Pour in the boiled milk, stirring constantly, and pour in the coffee and brandy in the same way.

Cream 2

Beat eggs with sugar in a steam bath. Add coffee dissolved in 4 tbsp. water We knead the mass until it cools down.

Rub the butter into a thick cream, add the cooled egg mass and cognac one spoon at a time. Beat until smooth. Divide into 3 parts.

We make a braid

Spread the nut cake with a third of the second cream, cover with the shortbread, spread generously with jam, cover with the second shortbread, spread with the second third of the second cream, cover with the chocolate cake, spread with 1 cream. Then again shortbread, jam, shortbread, cream 2, nut cake, glaze.

We collect the plaits and leave it in a cold place for a day or two. Before slicing, remove the dough from the refrigerator for 1 hour.