Ingredients:
165 gr. of butter
165 gr. of brown sugar
3 eggs, beaten
165 gr. of cake flour
Filling and Garnish:
110 gr. of butter
165 gr. of confectioner’s sugar
3 tablespoons of strong dark coffee
5 nut halves
Preparation:
Butter and cover 2 17-centimeter bread pans. Beat the butter and the sugar together until you obtain a light whitish cream. Then gradually add in the eggs, while constantly beating and add in a tablespoon of flour with the part of the eggs. Sprinkle over the mixture the rest of the flour and mix it in with the rest; then mix in the coffee essence and the nuts. Divide the mixture into the two pans and place them in the oven at 180 degrees Celsius for 20 to 25 minutes or until the walls of the cake go back to their position when you slightly push on it with your fingers. Take it out of the oven and leave them in the baking pans for 2 or 3 minutes; then take them out and put them to cool over a wire mesh or barbecue.
Beat the butter and gradually add in and beat it with sugar and coffee, alternating one with the other. Extend half of the mixture on top of one of the cakes; place the other on top like a sandwich and extend the rest of the butter mixture, giving it a spiral shape with a fork. Decorate it crowning it with the nut halves.
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