Walnut Coffee Layer Recipe
Try this amazingly delicious Walnut Coffee Layer. This tasty effortlessly prepared chilled Walnut Coffee Layer is the one dish about which you surely would love to talk about with us!
Ingredients
1 oz cocoa
3 tablespoons boiling water
3 oz soft margarine
3 oz caster sugar
2 oz walnuts, chopped
3 level teaspoons instant coffee
1/4 pint boiling water
4 tablespoons sherry
1 packet trifle sponge cakes
1/2 pint double cream
A few whole walnuts to decorate
Directions
Cut a double thickness of greaseproof paper to fit the length of a 1 lb (450 g) loaf tin with the ends hanging over at each end.
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.
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.
