|Serves: 8 people||Recipe course: Cakes||Total time (min.): 90||Complexity (1 to 3): 1|
Butter 250 grams
Golden caster sugar 250 grams
Eggs 4 beaten
Vanilla extract 1 tsp.
Instant coffee 4 Tbsp. strong, cold
Plain flour 250 grams
Baking powder 2 tsp.
Walnuts 50 grams
Butter 150 grams
Icing sugar 300 grams
Espresso coffee 2 Tbsp.
Vanilla extract 0.25 tsp.
To Garnish walnuts as needed
Prep. (Before you begin)
1- Cut the butter into cubes and leave at room temperature to soften.
2- Roughly chop the walnuts.
1- Fit the K beater to the machine.
2- Pre heat the oven to 180ºC.
3- Grease the round tins and line with parchment paper.
1- Add Ingredients 1 (butter, caster sugar) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed Max for about 2 minutes.
4- Scrape down the bowl.
1- Add Ingredients 2 (eggs, vanilla extract, instant coffee, flour, baking powder) into the Mixer bowl.
2- Mix on speed Max for about 30 seconds.
1- Add half of Ingredients 3 (walnuts) into the Mixer bowl.
2- Mix on speed 4 for about 30 seconds.
3- Divide the contents of the Mixer bowl evenly between 2 round tins.
4- Scatter the rest of Ingredients 3 (walnuts) over the round tins.
5- Bake for 30 minutes at 180ºC.
6- Let cool on a wire rack.
1- Retrieve, clean the Mixer bowl and fit the K beater.
2- Add Ingredients 4 (butter, icing sugar, espresso coffee, vanilla extract) into the Mixer bowl.
3- Attach the Mixer bowl to the machine and fit the splash guard.
4- Mix on speed Max for 2 minutes.
5- Place one cake half onto the serving plate.
6- Spoon half of the buttercream onto the cake and eveny spread.
7- Place the second cake half on top and lightly push down to secure.
8- Spoon the rest of the buttercream onto the top of the cake and evenly spread.