Originally, I wanted to bake this cake for myself last year but it couldn’t do it at that time. This year though, I could! Last year’s cake was going to be made with almonds instead of walnuts. I even bought the ingredients. As November 30th was my due date, I thought that I still had time to bake a cake for the 27th. However, Janka decided to be born on the 24th, so I spent my birthday in the hospital. When we were released from the hospital, I was so tired that I was unable to bake my cake. But this year, I had a superb cake!
- 4 egg whites
- 300 g xylitol
- 250 g ground walnuts + some for decoration
- 1 packet (40 g) of cream flavoured pudding powder
- 300 ml milk
- 15 g instant coffee granules
- 200 g soft butter
Pre-heat the oven to 180 degrees Celsius. Start to beat the egg whites with an electric hand mixer. When the whites start to form peaks, gradually add 150 g of the sweetener, keep on beating until stiff and shiny and fold the walnuts in. Line the bottoms of two 16-cm round springform cake tins, divide the mixture into two equal portions and bake them for about 20 minutes until they’re ready.
Let the two cake layers cool completely. In the meantime, prepare the frosting. Mix the remaining 150 g of xylitol with the pudding powder and about 100 ml of milk. When it comes to a boil, add the pudding powder mixture while constantly stirring, bring it to a boil again and cook it for one more minute. Mix in the coffee granules and let it cool to room temperature. When it’s cooled, using an electric hand mixer, add the butter. Put one of the cake layers on a plate you will use for serving. Spread about one-third of the frosting on it, place the other layer on top and coat the cake with the remaining frosting.
Garnish the top and sides with walnuts.