I am a big fan of coffee (basically a custard), but the cake is introduced instant coffee. And the cake turns out very tasty and will appeal to coffee lovers and not so good.
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The oven to preheat to 180 degrees
CREAM: 4st.l. coffee dissolved in CH.2st.l. hot water.
To chop nuts. Beat 200g butter with powdered sugar.
Add half of the chopped nuts and dissolved coffee.
To put cream on 30 minutes in the refrigerator.
DOUGH: 4st.l. coffee dissolved in CH.2st.l. hot water. Beat 200g butter and sugar, one to enter eggs. Pour the sifted flour and baking powder. Add 4st.l. the dissolved coffee and some nuts.
Knead all good. Place two split form with baking paper, grease the paper with oil. If one form, the dough can wait in the fridge to set is not necessary. Spread the dough in forms and bake in the oven until tender 35-40 minutes.
Cooled cakes soak up the brandy.
Cakes to grease cream, stacked on one another, the sides also can be lubricated with cream.
On top of the cake sprinkle with the remaining nuts.