Sunday, July 11, 2010

Cappuccino Walnut Cake.

Do you have those days where you have disasters in the kitchen?? Well, I had one today and the worst part was it being my daughter Anna's 8th birthday. I had decided upon the cake two weeks ago. Flavour wise, it was something i had never tried before and the best part was it had to be decorated with flowers.
           I baked the cake a day ahead and decided to decorate it today. I got up with all the enthusiasm i had, having already envisioned the cake decorated pretty with chrysanthemums. Having followed the recipe to the T, the preparation of the icing seemed to be going on well, until it separated into water and lumps of icing(the whipped cream had not expired). I was devastated, to add to the disaster i had no extra whipped cream. The worst part about living in Germany is, if you need anything at all, there isn't a single store, not even a single store open for you.

Having never faced disasters I had to come up with some decoration. She was waiting to cut her cake. After quickly googling recipes, I narrowed on a chocolate icing which too didn't turn out the way it was supposed to. It's a mystery as to what went wrong. Nevertheless, I was exhausted with the disappointment, chaos, what with my kitchen being transformed to an utter mess and me sweating like hell(the kitchen right now is a furnace, what with temparature's touching 37 deg celcius), I proceeded with the chocolate icing and finally ended up with the above cake. My chrysanthemum's are still in the flower pot. So, while I go and do a post mortem as to what went wrong, here is the recipe from good Housekeeping magazine. a point to note: The cake in itself was awesome with the combo of coffee and walnuts!!


  • 4 tbsp butter
  • 100 gm maida
  • 1 tsp baking powder
  • 4 eggs
  • 125 gm sugar
  • 1 and a half tbsp instant coffee dissolved in a little milk
  • 3/4 cup walnuts finely chopped
For the decoration:
  • 1/2 cup walnuts
  • 1 tbsp sugar
  • 1/4 tsp ground cinnamon
For the icing:
  • 200 gm white chocolate
  • 4 tsp instant coffee dissolved in a little milk
  • 500 gm whipped cream
For the garnish:
Fresh edible flowers or petals.

  1. Preheat the oven to 190 deg celsius. Grease two round cake tins and line the base of each with a circle of greased butter paper. Sift together the flour and baking powder.
  2. Beat eggs and sugar in a bowl, over a pan of barely simmering water for 3-4 minutes until fluffy. Remove from heat, beat till cooled.
  3. Fold in butter, coffee, walnuts. Sift and fold the flour in small amounts carefully but quickly with a metal spoon. Pour into tins. Bake for 20 minutes or till done. Let it cool.
  4. To make the decoration, whiz the walnuts in a food processor with the sugar and cinnamon until finely chopped. Do not overdo it.
  5. For the icing, melt the white chocolate by putting it in a bowl over a pan of simmering water. Meanwhile, beat coffee and whipped cream until smooth. Slowly beat in the melted chocolate.
  6. Spread 1/3 icing on top of one cake, sandwich with other cake. Smooth remaining icing on top and sides. Scatter nuts around the sides of the cake. Decorate with flowers.

Luckily, the flavor of the cake was yummy and the family relished it, inspite of me ending up with a different icing altogether!!!

1 comment:

  1. Aaww despite the problems the cake looks delicious! I've had several things like that happen to me..drives me nuts when I cant run to the store to pick up something I need when things go wrong.