Preparation Time: 2 HOURS
\nCooking Time: 35 MINUTES
\nTotal Time: 2 HOURS & 35 MIN
\nServings: 12<\/p>\n
Ingredients Swiss Meringue & Coffee Buttercream<\/u><\/strong><\/p>\n 6 egg whites (large eggs) Instructions<\/u><\/strong><\/p>\n Preheat oven to 170 degrees Celsius. Swiss Meringue Coffee Buttercream<\/span> You may keep the leftovers in an airtight container in the fridge up to a week. Preparation Time: 2 HOURS Cooking Time: 35 MINUTES Total Time: 2 HOURS & 35 MIN Servings: 12 Ingredients Cake 310 g. all purpose flour 2 \u00bd tsp.\u00a0 baking powder 1 pinch of salt 240 g.\u00a0 milk at room temperature 2 Tbsp. NEKTAR espresso powdered 170 g. unsalted butter at room temperature 300 g. caster sugar […]<\/p>\n","protected":false},"author":3,"featured_media":4031,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-1980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-en"],"yoast_head":"\n
\n<\/u><\/strong>Cake
\n<\/u><\/strong>310 g. all purpose flour
\n2 \u00bd tsp.\u00a0 baking powder
\n1 pinch of salt
\n240 g.\u00a0 milk at room temperature
\n2 Tbsp. NEKTAR espresso powdered
\n170 g. unsalted butter at room temperature
\n300 g. caster sugar
\n3 large eggs
\n1 tsp. vanilla extract or vanilla bean paste<\/p>\n
\n300 g. caster sugar
\n340 g. unsalted butter at room temperature
\n1 Tbsp. NEKTAR espresso powder
\n1 Tbsp very hot water<\/p>\n
\nGrease and flour three 15 cm round pans lined with parchment.
\nIn a bowl, whisk flour, baking powder and salt until combined and set aside.
\nIn a cup combine room temperature milk and Nektar espresso\u00a0 powder until it is dissolved.
\nUsing a mixer fitted with a paddle attachment, cream butter and sugar for 3 minutes on medium to high speed until it is fluffy.
\nReduce speed and add eggs one at a time fully incorporating before adding the next.
\nAdd vanilla and mix.
\nWhen it is ready we will add the flour and espresso milk mixtures in three stages alternating between them.
\nWe begin and end with flour, fully incorporating at each new addition,gently.
\nWe bake for 30-35 minutes, until a toothpick comes out clean.
\nWe do not want it to overbake and dry out.
\nTake the cakes out and let them rest for 10 min before removing the pans and letting them cool down completely on a wire rack.<\/p>\n
\n<\/strong>
\nTo create the Swiss meringue buttercream frosting start by placing the egg whites and sugar in the bowl of a stand\u00a0 mixer and whisk together until combined.
\nPlace the bowl over a double boiler, with simmering water on low heat, and whisk thoroughly and constantly until the sugar dissolves and the mixture heats up for approximately 3 minutes.
\nBe careful not to cook the eggs.
\nTake the bowl off the heat and back to the stand mixer and set to whisk on high speed until the mixture turns glossy white and it forms stiff picks, for about 10 minutes.
\nWhen it is ready the bowl should not be warm to the touch.
\nReduce speed and gently fold in butter in small additions.
\nAdd vanilla paste or extract and the espresso powder dissolved in the warm water.
\nWhip thoroughly until everything is incorporated.
\nTo assemble our cake place one cake layer on a serving plate and top with about half a cup of buttercream.
\nRepeat process until all layers are placed and use the buttercream on the top to form the crumb coat. Place in the fridge for half an hour to set the crumb coat.
\nTake the cake out and frost the top and sides with the remaining buttercream, decorating however you prefer.
\nYou may add coffee beans or dust with cacao and espresso powder for stronger taste.
\nLeave the cake in the fridge to rest 30 minutes before serving.<\/p>\n
\nBon Appetit!!<\/p>\n","protected":false},"excerpt":{"rendered":"