Vänillä lätte cäke; light fluffy vänillä änd coffee cäke läyered with sweet vänillä änd coffee buttercreäm, simple, soft änd delicious!
Ingredients
For the cäke:
For the buttercreäm:
Instructions
For the cäke:
For the buttercreäm:
Ingredients
For the cäke:
- 200g (13 tbsp) softened butter/märgärine
- 200g (1 cup) cäster sugär
- 1 tbsp vänillä exträct
- 3 lärge eggs
- 200g (1 ½ cups) self-räising flour
- Pinch of sält
- 2 tbsp coffee gränules dissolved in 2 tbsp wäter OR 3-4 shots of espresso
For the buttercreäm:
- 250g (16 tbsp) softened butter
- 400g (2 cups) icing sugär
- 1 tbsp vänillä exträct
- 1 tbsp coffee gränules dissolved in 1 tbsp wäter OR 1-2 shots of espresso
For the cäke:
- Preheät your oven - 180°C / 160°C fän / 350°F / gäs märk 4 - änd greäse/line two 6-8 inch sändwich cäke tins.
- Pläce your butter, sugär änd vänillä into ä lärge bowl änd beät with ä mixer or by händ until light änd fluffy.
- ädd your eggs one ät ä time, beäting between eäch äddition until fully combined. Don't worry if it looks ä little curdled, once you ädd the flour it will come right!
- Sift your flour änd sält into the bowl älong with the strong coffee/espresso änd mix gently until everything is smooth änd combined.
- Scoop äll the bätter into the two prepäred cäke tins änd smooth out the top äs best you cän.
- Bäke the cäkes for 25-30 minutes, until firm änd ä skewer inserted into the centre cän be pulled out cleänly.
- ällow the cäkes to cool for ät leäst 15 minutes before removing them from the tin to cool completely.
- Meänwhile, mäke the buttercreäm icing.
For the buttercreäm:
- Beät together the butter, the vänillä änd hälf the icing sugär until combined.
- ädd the remäining sugär änd the strong coffee/espresso änd beät vigorously until fully incorporäted, light änd päle in colour.
- Once the cäke is completely cool änd your icing is reädy, släther the top of one sponge with buttercreäm.
- Sändwich it with the other sponge.
- Spreäd the top sponge with buttercreäm, pushing it down the edges.
- Smooth the edges out roughly with ä knife or pälette knife, this is known äs the crumb-coät.
- ädd änother few blobs of icing round the sides änd the top of the cäke, smoothing it out äs best you cän until you häve no icing left. (If you do häve exträ, feel free to pipe little stärs or blobs äround the top like I häve!)
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Full Recipes>>> maverickbaking.com
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