- flour - 2 Cups
- sugar - 2 cups
- salt - 1/4 teaspoons
- sticks of oil - 2 pieces
- soluble coffee - 3 items. spoons
- buttermilk - 1/2 cup
- eggs - 2 pieces
- baking soda - 1 teaspoon
- Vanilla - 2 Teaspoons
- For glaze: chopsticks - 1 piece
- sugar - 450 Grams
- soluble coffee - 2 items. spoons
- salt - 1/4 teaspoons
- fatty cream - 4 items. spoons
1. Preheat the oven to 175 degrees. Lubricate with oil and sprinkle with flour two round forms for baking. In a large bowl, mix the sugar, flour and 1/4 teaspoon of salt. Set aside. 2. Melt the 2 sticks of butter in a saucepan over low heat. Add 3 tablespoons of instant coffee to 1 cup of boiling water. Set aside. 3. Once the butter has melted, add the coffee mixture to the pan. Bring to a boil, cook for 10 seconds, then turn off the heat. Set aside. 4. In a separate bowl, mix buttermilk, eggs, soda and vanilla. Pour the mixture of butter and coffee into the flour mixture. Stir gently together. Add the egg mixture and gently mix. 5. Pour the mixture into prepared forms. Bake the cake for 20 to 22 minutes. Allow the cake to cool completely. 6. Mix in a bowl of butter, sugar, instant coffee, salt and fatty cream. Cover the resulting cake with both cake pies. 7. Cool the pie in the refrigerator for before serving. Cut the cake into slices and serve.
Servings: 12