Balkan Walnut & Coffee Slice

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!