for 4 people - €2.98 per person
Ingredients:
For the base:
- 300 g of Ruggeri Arifa Type 1 Flour
- 50 g of finely chopped walnuts
- a sachet of yeast
- 3 eggs
- extra virgin olive oil (2 tablespoons)
- vanilla
- 250 g brown sugar
For the cream cheese:
- 150 g of spreadable cheese cream
- 50 g of icing sugar
- coffee, a cup
- a teaspoon of vanilla, seeds
- 100 ml of whipped cream
- other chopped nuts and white chocolate chips (for decoration)
METHOD:
Preheat the oven to 200°C. Butter (or oil) a large rectangular baking pan.
In a bowl, mix the eggs with the brown sugar, vanilla and oil, then add the sifted flour with the baking powder, finally add the chopped walnuts. Mix until there are no lumps and transfer the mixture to the pan. Bake for 30-35 minutes (always test with a toothpick, if it is dry it means the cake is ready).
Separately prepare the vanilla-flavored cream cheese and coffee: whip the cream with the spreadable cheese and the powdered sugar, then add a cup of unsweetened espresso coffee. Leave to cool for about 2 hours in the refrigerator.
Using a medium-sized round pastry cutter, cut out circles from the cake mixture (cooled to room temperature): you will get three. With the rest, crumble the mixture to decorate the cake. Take the first circle and brush with a drop of coffee or milk, sprinkle with brown sugar and pour some cream (not too much); place another circle on top and proceed as above, until you form a small tower of two layers.
Cover the cake with the remaining cream, add some coarsely chopped walnuts on top, add some white chocolate flakes and crumbled cake.
