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How To make Portuguese Coffee Buttercake
1 c Unsalted butter, softened
-(no substitutions) 1 c Sugar
4 lg Eggs, at room temperature
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/4 ts Salt
Coffee Buttercream 3/4 c Milk
6 lg Egg yolks
1 c Sugar
4 ts Instant coffee powder
1 tb Vanilla extract
2 c Unsalted butter, softened
-(no substitutions) Prep time: 1-1/2 hours plus cooling Baking time: 10 to 12 minutes per batch Cake Wafers Cake wafers: Preheat oven to 350 deg. F. Invert two (or more if you have them) 9-inch round cake pans; grease and flour bottoms of pans. Beat butter in mixer bowl until smooth. Beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Beat in flour and salt just until combined. Spread 1/3 cup batter evenly on each inverted cake pan to within 1/4 inch of edge. Bake 10 to 12 minutes, until lightly browned around edges. With long, thin metal spatula, loosen each wafer and transfer to wire racks to cool completely. Repeat on buttered, floured pans with remaining batter to make a total of 12 wafers. (Can be made ahead. Stack between sheets of wax paper and cover tightly, up to 2 days.) Coffee buttercream: Heat milk in medium saucepan over medium heat just to boiling. Meanwhile, whisk egg yolks and sugar together in medium bowl. Gradually whisk in hot milk. Return mixture to saucepan; cook, stirring constantly, over medium-low heat until mixture thickens and coats back of spoon, about 6 minutes. (Do not boil.) Strain through sieve into mixer bowl. Stir in coffee powder and vanilla. Cool to room temperature. Beat in 2 cups butter, 1 tablespoon at a time, beating well after each addition.
To assemble, place 1 cake wafer on serving platter. Spread evenly with 1/3 cup buttercream. Add second wafer and 1/3 cup more buttercream; repeat with remaining wafers and buttercream, ending with wafer. Pipe remaining buttercream decoratively on top. (Can be made ahead. Cover and refrigerate up to 24 hours.) Remove from refrigerator 30 minutes before serving. Makes 16 servings.
Per serving: 475 calories, g35 total fat, g21 sat. fat, mg220 chol., mg63 sodium, g35 carbo., g5 pro. From: LADIES' HOME JOURNAL (R) November, 1991, Volume 108, No. 11.
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This Walnut Cake recipe is surprisingly simple. The cake is moist and with a kick from the vanilla icing, this cake is certainly worth a try.
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Ingredients
►Walnut Cake Batter
• 250g butter
• 180g sugar
• 200g flour
• 2 tsp baking powder
• 1 tsp salt
• 4 eggs
• 90ml milk
• 1 tsp vanilla extract
• 150g chopped walnut
►Brown Sugar Icing
• 135g brown sugar
• 45ml milk
• 75g butter
• 200g powdered sugar (more or less depending on the texture)
The instructions
◇Step 1 Walnut Cake Batter
1. Cream the butter and sugar together
2. Add in the eggs and vanilla and mix
3. In another bowl, mix flour, baking powder and salt
4. Add to the batter in three parts
5. Alternating with the milk
6. When the batter is homogeneous, add the walnut pieces
7. Pour the batter into your greased 8inch springform mold
8. Bake at 350°F for 50min to an 1h or until it is fully baked
9. Let it rest 10minutes before unmolding
10. Let it cool down completely
◇Step 2 Brown Sugar Icing
1. In a saucepan, bring the butter, milk, and brown sugar to a boil
2. Immediately take off the heat
3. Let it cool down completely
4. Transfer in a bowl
5. Using a hand mixer, mix while gradually adding the powdered sugar
6. Add until the texture is right!
◇Step 3 Assembly
1. Cut the cake into 3 pieces
2. Add a third of the icing to the first piece
3. Place the second piece over the icing
4. Add more icing and the last piece of cake
5. Add the rest of the icing
6. Decorate with roasted walnuts
7. Enjoy!
See you next week!
Sandrine ❤️
⏱️Step by Step Timestamp
0:00 Walnut Cake
0:12 Step 1 - Walnut Cake Batter
1:47 Step 2 - Brown Sugar Icing
2:32 Step 3 - Assembly
2:50 Walnut Cake
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