特地翻来如何做 espreso wealnut cake
WALNUT AND ESPRESSO CAKE
You'll need
220 gm(1 cup) raw caster sugar 原料砂糖 专门有的卖
4 eggs, separated, plus 1 extra eggwhite 为什么要把蛋分开 + 蛋清
130 gm walnuts, finely chopped 切好
100 gm plain flour, sieved 纯面粉
Candied walnuts
40 gm walnut halves 对半
30 gm pure icing sugar 糖霜 , sieved
20 ml walnut liqueur, such as nocino
Walnut cream
60 gm pure icing sugar, sieved
50 gms oftened butter
30 ml walnut liqueur, such as nocino
Espresso glaze 表面浇上东西
200 gm pure icing sugar, sieved
2 tbsp（tablespoon） espresso, at room temperature
20 ml walnut liqueur, such as nocino
Method
01 Preheat oven to 180C. Whisk sugar and yolks蛋黄 in an electric mixer until very thick and pale and mixture resembles frosting (4-5 minutes). 用搅拌器把糖和蛋黄搅拌至粘稠的粉色霜状物（4-5分）
Transfer to a large bowl, stir in walnuts, then flour, a little at a time, to combine (mixture will be very stiff （thick and almost solid； difficult to stir eg. Whisk the egg white until stiff）). 放入大碗中，加入少许核桃（是液体吗），然后每次少量加入一些面粉混匀。
Whisk eggwhite and a pinch 一小撮of salt in an electric mixer until firm peaks form (2-3 minutes), then stir half into walnut mixture. Fold through remaining eggwhite and spoon into a 17cm x 22cm cake tin lined with baking paper. Bake until light golden and firm to touch (20-25 minutes). Cool in pan, turn out, trim sides and halve horizontally.
02Meanwhile, for candied walnuts, combine ingredients in a bowl, mix well, then spread on a baking tray lined with baking paper. Bake until walnuts are golden and caramelised (4-5 minutes), cool, then coarsely crumble.
03For walnut cream, beat ingredients in an electric mixer until pale and fluffy (6-8 minutes). Spread bottom half of cake with walnut cream, sandwich with top half and set aside to set (20-30 minutes).
04For espresso glaze, place icing sugar in a bowl, gradually add espresso and liqueur, mixing until smooth and combined. Spoon glaze over cake, allowing it to drizzle down sides, and scatter with candied walnuts. Cake is best eaten on day of making. 当天吃最好
