Dough
11/2 cup all-purpose flour
1 cup brown sugar
1/2 cup melted butter
4 cups water
2 tablespoons instant coffee
6 eggs
1 pinch of salt
Filling
11/2 cup confectioner's sugar
11/4 cup chopped walnuts
4 cups water
4 cups instant coffee
Accessories
2 20cm diameter silicone cake pans
Dough
11/2 cup all-purpose flour
1 cup brown sugar
1/2 cup melted butter
4 cups water
2 tablespoons instant coffee
6 eggs
1 pinch of salt
Filling
11/2 cup confectioner's sugar
11/4 cup chopped walnuts
4 cups water
4 cups instant coffee
Accessories
2 20cm diameter silicone cake pans
Dough
Preheat the oven to medium temperature and grease the cake pans with butter
Line the bottoms of the pans with parchment paper, then dust with flour
In a stand mixer, beat the brown sugar with the eggs
Sift the flour and salt over the mixture, mixing gently
Dissolve the coffee in water and add it to the dough along with the melted butter
Mix well
Pour into the prepared pans and bake for 25 minutes or until lightly golden
Remove from the pans.,
Filling
In a stand mixer, beat the softened butter until creamy
Add the confectioner's sugar gradually, beating continuously
Dissolve the coffee in water and add it to the cream
Beat until combined
Mix 11/2 cup of this cream with 1 cup of chopped walnuts
Reserve the remaining cream and nuts
Assembly
Cut each cake into two layers
Alternate layers of cake and filling, finishing with a layer of cake on top
Spread the reserved cream and walnuts over the top.
