Coffee and nut cakes

For 24 pieces
  • 200 g walnuts
  • 100 g Shortbread biscuits
  • 1 EL soluble coffee powder
  • 2 eggs (size M)
  • 120 g Sugar
  • 75 g soft butter
  • 50 g flour
  • 1/2 TL Baking powder
40 minutes
very easy
1.
Put 24 beautiful walnut halves aside. Finely mix the remaining walnuts and biscuits in the universal chopper. Mix the coffee and 2 tbsp hot water
2.
Separate the eggs. Mix egg yolks and 60 g sugar until lightly creamy. Add the coffee, butter and nut-biscuit mixture and stir to form a smooth batter. Mix the flour and baking powder and stir in. Beat the egg white until stiff, sprinkling in 60 g of sugar. Fold the egg whites under the dough
3.
Put the dough in 24 slightly moistened mini silicone molds. Put a nut kernel on each cake and bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 20 minutes. Remove from the molds and let cool on a wire rack
1 piece approx:
  • 130 kcal
  • 540 kJ
  • 2 g protein
  • 9 g fat
  • 11 g carbohydrates

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