Scarlett WWalnut and Coffee Slice
September 19th 2006 08:22
Walnut and Coffee Slice
About Walnut and Coffee Slice
This two-layered slice has a rich walnut base and a creamy light coffee topping. Serve with a complementary drink such as a sour cherry liqueur. This recipe contains raw egg yolk. Use pistachio in place of the walnuts if preferred, grinding them in a processor.
About Pistachio
Pistachio is a popular snack food and are often used in Indian and Mediterranean cuisines. Pistachio nuts have green kernels with a delicately sweet taste. They have fairly hard shells that split open lengthwise when the fruit is ripe. When the fruit ripens, the shells split open partially. This happens with an audible pop, and legend has it that lovers who stand under a pistachio tree at night and hear the nuts popping open will have good luck.
INGREDIENTS
Serves 8-12
4 sheets of filo pastry
50 gm / 4 tablespoons unsalted butter, melted
4 eggs, separated
90 gm / scant 1 cup walnut, finely ground
walnut pieces, to decorate
icing sugar, sifted, to decorate
For the topping
200 gm / scant 1 cup unsalted butter, at room temperature
1 egg yolk
150 gm / ¾ cup caster sugar
45 ml / 3 tablespoons cold strong coffee
1. Preheat the oven to 180 degrees Celsius. Grease and line a deep 20cm/ 8in square cake tin. Brush the sheets of filo pastry with the butter, fold them over and place in the base of the prepared tin.
2. Whisk the egg yolks and sugar in a mixing bowl until thick and pale, and the whisk leaves a trial.
3. Whisk the egg whites until stiff. Fold in the ground nuts.
4. Fold the egg white into the egg yolk mixture. Spoon into the prepared tin. Bake for about 25-30 minutes, until firm. Allow to cool.
5. Meanwhile, for the topping, cream the ingredients well. Spread on the cake with a round-bladed knife. Scatter over the walnut pieces. Chill for at least 3-4 hours or overnight. Sprinkle with icing sugar and cut into fingers, triangles or squares.
Tips:
This recipe contains raw egg yolk. Use pistachios in place of the walnuts if preferred, grinding them in a processor.
**From “The Practical Encyclopedia of East European Cooking”, “mother nature. com” and “Wikipedia, the free encyclopedia”**
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