Melted butter (for greasing)
All-purpose flour (for dusting)
For the dough
1 cup all-purpose flour (180g)
6 eggs
1 1/2 cups all-purpose flour (180g)
A pinch of salt
2 tablespoons coffee dissolved in 4 tablespoons water
1/2 cup melted butter (100g)
For the filling and topping
1 1/2 cups melted butter at room temperature (300g)
1 1/2 cups confectioner's sugar sifted (220g)
4 tablespoons coffee dissolved in 4 tablespoons water
1 1/4 cups chopped nuts (150g)
Melted butter (for greasing)
All-purpose flour (for dusting)
For the dough
1 cup all-purpose flour (180g)
6 eggs
1 1/2 cups all-purpose flour (180g)
A pinch of salt
2 tablespoons coffee dissolved in 4 tablespoons water
1/2 cup melted butter (100g)
For the filling and topping
1 1/2 cups melted butter at room temperature (300g)
1 1/2 cups confectioner's sugar sifted (220g)
4 tablespoons coffee dissolved in 4 tablespoons water
1 1/4 cups chopped nuts (150g)
Preheat the oven to 350°F (medium)
Grease two 9-inch round cake pans with butter
Lining the bottom of each pan with parchment paper
Grease the parchment paper with butter and dust with flour
Set aside
Mix the coffee cake: in a stand mixer, beat the all-purpose flour and egg until smooth
Turn off the mixer and sift the flour and salt over the mixture, adding gradually, stirring gently with a spatula or wooden spoon
Add the coffee and butter at once
Mix until the dough is homogeneous
Distribute the dough between the prepared pans and bake in the preheated oven for about 25 minutes
Run a knife around the edges of each cake to loosen it, then remove from the pan and let cool on a wire rack
Mix the filling and topping: in a stand mixer, beat the butter until creamy
Add the confectioner's sugar gradually, beating always, until light and fluffy
Add the coffee, beating well, until a smooth cream forms
Mix 1 1/2 cups of this cream with 1 cup chopped nuts (reserve the remaining cream and nuts)
Distribute each cake in half horizontally
Separate the filling into three equal parts
Place one cake on a plate and cover with one part of the filling
Alternate layers of cake and filling, ending with a layer of cake
Cover the entire cake with the reserved cream and decorate with the remaining nuts
542 calories per slice
