I found this recipe in The Times Online and it was created by Gordon Ramsay. It looks absolutely delicious and I will be attempting it this weekend. Let me know if any of you try it out :)
The frosting used in this recipe is known as meringue cuite, used for cake fillings, icings and meringue baskets. Since the egg whites are only partially cooked, they may not be suitable for some (pregnant women and those more susceptible to salmonella – the very young, old or those who have impaired immune systems).
225g unsalted butter, softened, plus extra for greasing
225g dark muscovado sugar
4 large free-range eggs, lightly beaten
100g walnuts, finely chopped
75ml espresso, cooled
225g self-raising flour
2 tsp baking powder
12 walnut halves, to decorate
FOR THE FROSTING
2 large free-range egg whites
100g icing sugar, sifted
Few drops of vanilla essence
1 Preheat the oven to 170C/Gas 3. Butter and line the base and sides of 3 x 20cm sandwich tins with the extra butter and greaseproof paper.
2 Cream the butter and muscovado sugar in a large mixing bowl using a hand-held electric beater until light and fluffy. Beat in the eggs, a little at a time, until fully incorporated. Fold in the chopped walnuts, followed by half of the espresso. Sift the flour and baking powder together over the mixture and fold this through the wet mixture. Finally, fold in the remaining espresso.
3 Divide the mixture evenly between the cake tins and level the surface with a spatula. Bake in the preheated oven for about 25 minutes until the cakes are well risen and feel firm and springy to the touch. Leave the cakes to cool in the tins for 5 minutes, before turning out to cool on a wire rack.
4 While the cakes are cooling, make the frosting. Put the egg whites in a heatproof bowl and place over a pan of simmering water, making sure the bowl is not in direct contact with the water. Whisk the egg whites until they form soft peaks, then gradually add in the sifted icing sugar while whisking. Once you have incorporated all the icing sugar, continue to whisk until the meringue mixture is thick, glossy and stable. Remove from the heat and whisk in the vanilla extract to taste.
5 To assemble, simply sandwich the three cake layers together with a little of the frosting, then use the remainder to cover the top. Swirl the frosting to form soft peaks, then decorate the cake with the walnut halves.