Cappuccino Walnut Layer Cake Draft

How I make it

Cake

1. Preheat the oven to 340°F (170°C). Grease a 10-inch (26 cm) loaf pan and line the bottom with a rectangle of parchment paper.

2. Put the flour, brown sugar and salt in a very large bowl and stir.

3. Add the oil, yolks, espresso and milk and stir well with a wooden spoon for about 2 minutes, until smooth and thick.

4. In a mixer bowl, whip the egg whites to firm, flexible peaks.

5. Stir a third of the whites into the batter with the wooden spoon, then fold in the rest with a spatula.

6. Fold in the chopped walnuts and transfer to the pan.

7. Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean.

8. Cool in the pan on a rack for 15 minutes. Run a small knife around the edge, turn out onto the rack, flip right side up and cool completely.

Cream and glaze

1. For the cream: in a mixer bowl, whip the cream until almost firm. Add the espresso, then the powdered sugar gradually, and whip to firm peaks.

2. For the glaze: process the powdered sugar in a food processor until there are no lumps. Add the espresso and process until smooth.

Assembly

1. Slice the cake horizontally into 3 layers. Place the bottom layer on the work surface.

2. Spread with half the espresso cream and cover with the second layer. Spread with the rest of the cream and top with the third layer.

3. Pour the glaze onto the center of the cake and smooth it with a long metal spatula. It doesn't need to be perfect.

4. Scatter the walnut pieces on top and set aside for 1 to 1½ hours, until the glaze sets.