Finnish Coffee-Nut Cake (Gluten-Free)
recipe

This delightful cake combines the flavors of coffee and nuts, making it perfect for any festive occasion. It's gluten-free and offers a taste experience for every sweet tooth.
Preparation Time: 1 hour
Serving Size: 10 servings

Ingredients

Sugar Syrup:
- 150 g sugar
- 1 dl water
- 1.5 tsp instant coffee powder
Cake Base:
- 1 tbsp cocoa powder
- 4 eggs
- 100 g sugar
- 100 g almond flour
- 1 tsp baking powder
- 50 g melted butter
Filling:
- 200 g mascarpone cheese
- 1 dl heavy cream
- 50 g sugar
- 2 tsp instant coffee powder
- 100 g hazelnuts (roasted and chopped)

Instructions

1. Prepare the sugar syrup: Boil water and sugar in a saucepan, stirring until the sugar dissolves. Add instant coffee powder and let it cool.
2. Prepare the cake base: Separate the egg whites and yolks. Whip the egg whites until stiff peaks form, gradually adding sugar. Add yolks one at a time while mixing.
3. Combine the dry ingredients (cocoa powder, almond flour, and baking powder) and gently fold them into the batter. Add melted butter and mix well.
4. Pour the batter into a cake pan lined with parchment paper and bake at 175 °C for about 25-30 minutes. Allow to cool.
5. Prepare the filling: Whip the heavy cream until stiff, then mix it with mascarpone, sugar, and instant coffee powder. Fold in the chopped hazelnuts.
6. Cut the cooled cake base into three layers. Soak each layer with sugar syrup and spread filling between the layers.
7. Cover the cake with the remaining filling and decorate with nuts. Allow the cake to set in the refrigerator for at least an hour before serving.
Nutritional Information (per serving):
Calories: 320 kcal
Protein: 6 g
Carbohydrates: 30 g
Fat: 20 g
Sugars: 15 g
Fiber: 2 g

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