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Walnut Coffee Layer Recipe
|Soft margarine||3 Ounce|
|Caster sugar||3 Ounce|
|Walnuts||2 Ounce, chopped|
|Instant coffee||3 Teaspoon (Leveled)|
|Boiling water||1⁄4 Pint|
|Trifle sponge cake||160 Gram (1 Packet)|
|Double cream||1⁄2 Pint|
|Whole walnuts||1 Cup (16 tbs) (To Decorate)|
Serving size: Complete recipe
Calories 4751 Calories from Fat 3533
% Daily Value*
Total Fat 406 g625.2%
Saturated Fat 30.4 g151.9%
Trans Fat 0.3 g
Cholesterol 0 mg
Sodium 1015.4 mg42.3%
Total Carbohydrates 249 g83%
Dietary Fiber 30.5 g121.8%
Sugars 160.2 g
Protein 67 g135%
Vitamin A 1.2% Vitamin C 6.4%
Calcium 33.1% Iron 69.8%
*Based on a 2000 Calorie diet
Lightly grease both the tin and the paper.
Put the cocoa in a bowl with the boiling water and stir until smooth and blended.
Add the margarine and sugar and beat well until smooth and creamy.
Stir in the chopped walnuts.
Dissolve the coffee in the boiling water and stir in the sherry.
Dip four of the sponge cakes into the coffee and then lay side by side in the base of the tin.
Spread the chocolate and walnut mixture over the sponge cakes and then cover with the remaining sponge cakes dipped in the coffee.
Leave for at leat 8 hours in the refrigerator or overnight.
Lift out of the tin and place on a serving dish, removing the greaseproof paper.
Whisk the cream until thick and a soft piping consistency.
Spread a layer of cream over the top and sides.
Put the remaining cream into a piping bag fitted with a star pipe and pipe a border of cream around the base and rosettes on the top.
Decorate with a few whole walnuts.