Walnut Cake With Espresso Mascarpone Cream - cooking recipe

Ingredients

8 tbsp (1 stick) butter, softened
2/3 cup raw sugar
3 None eggs, separated
1 2/3 cups self-rising flour, sifted
1 2/3 cups ground walnuts
2/3 cup milk
1/4 cup honey, warmed
1/2 cup walnut halves, toasted
None None FOR THE ESPRESSO MASCARPONE CREAM
1 tub (8 oz) mascarpone cheese
1 tbsp powdered sugar
1 tbsp instant coffee granules

Preparation

Preheat the oven to 325\u00b0F. Grease deep 8-inch round cake pan; line bottom and side with parchment paper.
Beat butter and sugar in a large bowl with electric mixer for 1-2 mins, or until light and fluffy. Beat in egg yolks, one at a time, until combined. Stir in sifted flour, ground walnuts and milk, in two batches.
Beat egg whites in a medium bowl with electric mixer for about 1 min, or until soft peaks form. Fold egg white into cake batter. Spread into prepared pan.
Bake for about 50 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Meanwhile, for the espresso mascarpone cream, beat mascarpone and powdered sugar in a medium bowl with electric mixer for about 1 min, or until combined. In a small cup, dissolve coffee in 1 tbsp hot water; fold into mascarpone mixture. Cover; refrigerate until ready to use.
Using a serrated knife, split cake into 2 layers. Place bottom layer on a serving plate; spread with half the espresso mascarpone cream. Top with remaining layer. Warm honey slightly. Spread top of cake with remaining espresso cream. Sprinkle with walnut halves and drizzle with honey.