layer cake with coffee buttercream

vanilla cake

3 eggs
flour, softened butter, sugar – each of the same weight as the eggs (around 160-180g)
1 tsp baking powder
2 tbsp vanilla extract

separate egg yolks from egg whites
cream the butter in an electric mixer, add ¾ of the sugar, mix until pale and fluffy
add egg yolks, one at time, beating well after each addition, then pour in the vanilla extract and mix well
sift the flour with baking powder, add to the egg-butter-sugar mix in 4-5 portions, mixing just until incorporated after each addition
beat the egg whites with the remaining sugar to soft peaks
fold in the whites into the batter carefully, delicately, so that the cake doesn’t lose volume
pour into a buttered and floured pan (22 cm/9”)
bake in 180C for about forty minutes – check the readiness with a wooden toothpick

cut in 3 layers when cooled down


coffee buttercream frosting

250 g softened butter
500 g powdered sugar
5 tbsp milk
5 tsp instant espresso powder

beat the butter until pale and fluffy (or cream it with a wooden pounder in a big porcelain bowl)
add sugar in 5-6 portions, mixing in well after each addition
add the milk and mix until it’s incorporated
dissolve the espresso powder in 1-2 tbsp boiling water, cool down a bit, pour into the frosting and mix until the buttercream is smooth and evenly coffee-flavored

assembly

elderberry jam (or other berry, apricot would work, too)

almond flakes

chocolate decorations of your choice

place the first layer on a cake stand/tray & put 1/3 of the frosting, spread

place the second layer, spread a few tablespoons of jam 

place the third layer, spread another 1/3 of the frosting, use the rest to decorate the sides 

pipe little rosettes around the top of the cake, place a chocolate decoration into each

sprinkle the sides of the cake with almond flakes & press them gently with your hand so that they stick to the buttercream