Portuguese Coffee Buttercake
Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
- 1 cup unsalted butter, softened (no substitutions)
- 1 cup sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1½ cup all-purpose flour
- ¼ tsp salt
- ¾ cup milk
- 6 large egg yolks
- 1 cup sugar
- 4 tsp instant coffee powder
- 1 tbsp vanilla extract
- 2 cups unsalted butter, softened
- Preheat oven to 350°F.
- Invert two (or more if you have them) 9-inch round cake pans; grease and flour bottoms of pans.
- Beat butter in mixer bowl until smooth.
- Beat in sugar until light and fluffy.
- Add eggs one at a time,beating well after each addition.
- Beat in vanilla.
- Beat in flour and salt just until combined.
- Spread ⅓ cup batter evenly on each inverted cake pan to within ¼ inch of edge.
- Bake 10 to 12 minutes, until lightly browned around edges.
- With long, thin metal spatula, loosen each wafer and transfer to wire racks to cool completely.
- Repeat on buttered, floured pans with remaining batter to make a total of 12 wafers.
- Heat milk in medium saucepan over medium heat just to boiling.
- Meanwhile, whisk egg yolks and sugar together in medium bowl.
- Gradually whisk in hot milk.
- Return mixture to saucepan; cook, stirring constantly, over medium-low heat until mixture thickens and coats back of spoon, about 6 minutes (do not boil).
- Strain through sieve into mixer bowl.
- Stir in coffee powder and vanilla.
- Cool to room temperature.
- Beat in 2 cups butter, 1 tablespoon at a time, beating well after each addition.
- Place 1 cake wafer on serving platter.
- Spread evenly with ⅓ cup buttercream.
- Add second wafer and ⅓ cup more buttercream; repeat with remaining wafers and buttercream, ending with wafer.
- Pipe remaining buttercream decoratively on top (Can be made ahead. Cover and refrigerate up to 24 hours).
- Remove from refrigerator 30 minutes before serving.