• ½ cup walnuts or 50 g, ground
• 1¼ cups plain flour or 175 g
• ¾ cup brown sugar or 150 g
• 1 teaspoon baking powder
• ¾ cup butter or 160 g, melted
• 3 eggs
• 1 tablespoon NESCAFÉ Instant Coffee, dissolved in 2 tablespoons of hot water

• For the filling:

• 1 cup mascarpone cheese or 200 g
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• ¾ cup butter or 160 g, softened
• ½ cup walnuts or 75 g, half of them crushed

Preparation

Combine walnut, plain flour, brown sugar, baking powder, butter, egg and NESCAFÉ mixture in a bowl of electric mixer.

Beat on low speed until all ingredients are well combined, then beat on medium speed for 4-5 minutes or until the mixture becomes smooth.

Turn the mixture into two greased 20cm round baking tins and bake in a 170°C preheated oven for 25 minutes or until a skewer is inserted into the cake and comes out cleans. Leave cakes for a few minutes and then turn out and set aside to cool.

For the filling:

Mix the cheese with NESTLÉ® Sweetened Condensed Milk and butter in an electric mixer until mixture becomes smooth.

Put one sponge cake on a serving plate and spread half of the cream mixture in top. Sprinkle with walnuts. Top with the other sponge cake then spread the remaining cream and decorate with the whole walnuts.