This is a two-layered slice with a rich walnut base and creamy light coffee topping. Serve with a complementary drink, for example, a sour cherry liqueur. If you want to alter the recipe, use pistachios instead of walnuts.
Balkan Walnut & Coffee Slice
Ingredients (serves 8 – 12)
4 sheets of filo pastry
50g unsalted butter, melted
4 eggs, separated
175g caster sugar
90g walnuts, finely ground
Walnut pieces and sifted icing sugar to decorate
For the topping:
200g unsalted butter at room temperature
1 egg yolk
150g caster sugar
45ml cold strong coffee
Instructions
Preheat the oven to 180 degrees C / Gas Mark 4
Grease and line a deep 20cm / 8in square cake tin
Whisk the egg yolks and sugar in a mixing bowl until thick and pale
Whisk the egg whites until stiff
Fold the ground nuts into the whites with a metal spoon
Fold the whites into the egg yolks
Brush the sheets of filo pastry with the butter
Fold them over and place in the base of the prepared tin
Spoon mixture into prepared tin
Bake for 25 – 30 minutes
Allow to cool
For the topping, cream the ingredients together well
Spread on the cake with a round bladed knife
Scatter over the walnut pieces
Chill for at least 3 to 4 hours or overnight
Sprinkle with icing sugar
Balkan Walnut & Coffee Slice
Cut into fingers, triangles or squares (depending on how greedy you are!)
Serve!
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