Ingredients
Directions
Preheat oven to 180ºC
Grease and line three 20cm round cake tins
Beat eggs and sugar until light and fluffy.
Heat milk and coffee with butter until butter is melted. Do not boil. Stir well and set aside.
Sift flour and baking powder well, at least 3 times. Add walnuts.
Turn mixer down to its lowest setting. Add a third of the dry ingredients and then a third of the coffee mixture. Repeat with remaining ingredients.
Divide batter between tins and bake for 25 to 30 Minutes.
Remove from oven and turn out onto cooling racks immediately.
Allow to cool completely.
Beat butter until soft. Add icing sugar and beat well.
Add coffee and mix well. Cover buttercream until it is needed.
Place one layer of cake on a serving plate. Spread a quarter of the buttercream over the cake and place the next layer of cake on top of the buttercream. Repeat with the remaining cake.
Place the remaining buttercream into a piping bag with a star nozzle. Pipe eight swirls on the top of the cake. Top each swirl with a walnut. Sprinkle some chopped walnuts over the top of the cake if you wish.
Ingredients
Directions
Preheat oven to 180ºC
Grease and line three 20cm round cake tins
Beat eggs and sugar until light and fluffy.
Heat milk and coffee with butter until butter is melted. Do not boil. Stir well and set aside.
Sift flour and baking powder well, at least 3 times. Add walnuts.
Turn mixer down to its lowest setting. Add a third of the dry ingredients and then a third of the coffee mixture. Repeat with remaining ingredients.
Divide batter between tins and bake for 25 to 30 Minutes.
Remove from oven and turn out onto cooling racks immediately.
Allow to cool completely.
Beat butter until soft. Add icing sugar and beat well.
Add coffee and mix well. Cover buttercream until it is needed.
Place one layer of cake on a serving plate. Spread a quarter of the buttercream over the cake and place the next layer of cake on top of the buttercream. Repeat with the remaining cake.
Place the remaining buttercream into a piping bag with a star nozzle. Pipe eight swirls on the top of the cake. Top each swirl with a walnut. Sprinkle some chopped walnuts over the top of the cake if you wish.