Portuguese Coffee Buttercake

Ingredients

 * 1      c            Unsalted butter, softened
 * -(no substitutions)
 * 1      c            Sugar
 * 4      lg           Eggs, at room temperature
 * 1      t            Vanilla extract
 * 1 1/2  c            All-purpose flour
 * 1/4  ts           Salt
 * Coffee Buttercream
 * 3/4  c            Milk
 * 6      lg           Egg yolks
 * 1      c            Sugar
 * 4      ts           Instant coffee powder
 * 1      tb           Vanilla extract
 * 2      c            Unsalted butter, softened

Directions
Cake wafers: Coffee buttercream:
 * 1) Preheat oven to 350 deg. F. Invert two (or more if you have them) 9-inch round cake pans; grease and flour bottoms of pans.
 * 2) Beat butter in mixer bowl until smooth. Beat in sugar until light and fluffy.
 * 3) Add eggs one at a time,beating well after each addition. Beat in vanilla.
 * 4) Beat in flour and salt just until combined.
 * 5) Spread 1/3 cup batter evenly on each inverted cake pan to within 1/4 inch of edge.
 * 6) Bake 10 to 12 minutes, until lightly browned around edges.
 * 7) With long, thin metal spatula, loosen each wafer and transfer to wire racks to cool completely.
 * 8) Repeat on buttered, floured pans with remaining batter to make a total of 12 wafers.
 * 1) Heat milk in medium saucepan over medium heat just to boiling.
 * 2) Meanwhile, whisk egg yolks and sugar together in medium bowl. Gradually whisk in hot milk.
 * 3) Return mixture to saucepan; cook, stirring constantly, over medium-low heat until mixture thickens and coats back of spoon, about 6 minutes.
 * 4) (Do not boil.) Strain through sieve into mixer bowl.
 * 5) Stir in coffee powder and vanilla. Cool to room temperature.
 * 6) Beat in 2 cups butter, 1 tablespoon at a time, beating well after each addition.
 * 7) To assemble, place 1 cake wafer on serving platter.
 * 8) Spread evenly with 1/3 cup buttercream.
 * 9) Add second wafer and 1/3 cup more buttercream; repeat with remaining wafers and buttercream, ending with wafer.
 * 10) Pipe remaining buttercream decoratively on top.
 * 11) (Can be made ahead. Cover and refrigerate up to 24 hours.)
 * 12) Remove from refrigerator 30 minutes before serving.

Contributed by:
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