INGREDIENTS
175g softened butter , plus extra for greasing
175g caster sugar
3 medium eggs
175g self-raising flour
1 tsp baking
powder
FOR THE MERINGUE TOPPING
2 egg whites
100g caster sugar
3 tsp instant coffee granules
25g chopped walnuts
FOR THE FILLING
100g softened butter
50g icing sugar , sifted
FOR THE DRIZZLE ICING
3tbsp icing sugar
Method
1. Make the meringue: whisk the egg whites
until stiff, add half the sugar, whisk again until stiff, then repeat with the
remaining sugar. Mix the coffee with 3 tbsp boiling water to dissolve the
granules. Gently fold the walnuts and 1 tsp of the coffee into the meringue.
Set aside while you make the cake mixture.
2. Heat oven to 180C/160C fan/gas 4. Grease 2
x 20cm loose-bottomed sandwich tins and line the bases with baking parchment.
Beat together the butter and sugar until light and fluffy, then gradually whisk
in the eggs. Fold in the flour and baking powder, then finally fold in 2 tsp of
the coffee liquid. Divide the mixture between the 2 tins, putting a little more
mixture in one than the other.
3. Spread the meringue on top of the tin
containing less cake mix. Bake the untopped sponge for about 20 mins until an
inserted skewer comes out clean. Continue baking the meringue-topped sponge for
an additional 20 mins, then carefully remove both cakes from their tins and
leave to cool on a wire rack.
4. To make the filling, beat the butter and
icing sugar together, adding 2 tsp more coffee. To make the icing, mix a final
tsp of the coffee into the icing sugar. Add a drop more water to make a runny
icing. 5 Sandwich the 2 cakes together with the coffee filling, putting the
meringuetopped sponge on top. Drizzle all over with the coffee icing to finish.
credit to : bbcgoodfood.com
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