The Espresso icing makes this a cake for adults. It looks like a million dollars and even with out being Martha Steward, you can make this in 20-30 minutes or so.
You need:
1 liter/ 1 quart heavy cream
50 grams/ 1.8 Oz vanilla sugar
300/ 10,5 Oz. grams chopped walnuts (The original recipe calls for walnuts but toasted hazelnuts might be really good too!!!)
300 grams / 10,5 Oz. chopped dark chocolate ( I found this chocolate with coffee flavor in it – gooood! Also, the stuff with the chocolate nibs might be worth a try…)
3 cake bottoms (white cake) (I use store bought.)
1 table spoon instant coffee and boiling water (or a shot of espresso)
Icing sugar – enough to make the icing thick and yet still a bit runny
To make:
Whip the cream until it is firm and begging for mercy. Add the vanilla sugar. Carefully fold in the nuts and the chocolate.
Lay a cake bottom, add half of the mix, add another cake bottom, then the rest of the mix and finally the last cake on top. The frosting is made out of the icing sugar and the coffee and spread lavishly on the cake. Serve with a cup of coffee or even champagne and lots of love.
Ta-Daaahh!
I have the recipe from one of my favorite places on earth: Svinkløv Badehotel located in the west of Denmark, overlooking Jammer Bay.
( http://www.svinkloev-badehotel.dk/)
A place that is the epiphany of summer and reminds me of this:
Happy summer, my friend!
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