Walnut and Coffee Cake

How to prepare walnut and coffee cake

1. Beat the butter with a mixer until creamy. Add the flour sifted with baking powder and the ground walnuts together with the sugar. Mix well until combined.
2. Beat the egg whites from 6 eggs with a pinch of salt until stiff peaks form.
3. Fold the egg white foam into the batter in 4 batches, gently mixing with a spatula from top to bottom, so the batter stays as fluffy as possible.
4. Grease a baking pan with butter and dust with flour. Pour the batter into the pan and level it.
5. Bake at 180°C for 30-35 minutes. Do the toothpick test to make sure it's done.
7. Let the cake base cool completely.
8. Meanwhile, toast the walnuts at 180°C for 10 minutes, stirring 2-3 times. Place them on a clean towel and rub between your palms to remove the skins. Chop the walnuts with a knife.
9. Beat the cream ingredients (except the walnuts) with a mixer until the mixture is fluffy.
10. Spread the cream over the cake base and level it. Sprinkle the toasted walnuts on top.

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