Portuguese Coffee Buttercake

Description
Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * 1 cup unsalted butter, softened (no substitutions)
 * 1 cup sugar
 * 4 large eggs, at room temperature
 * 1 tsp vanilla extract
 * 1½ cup all-purpose flour
 * ¼ tsp salt

Coffee buttercream

 * ¾ cup milk
 * 6 large egg yolks
 * 1 cup sugar
 * 4 tsp instant coffee powder
 * 1 tbsp vanilla extract
 * 2 cups unsalted butter, softened

Cake wafers

 * 1) Preheat oven to 350°F.
 * 2) Invert two (or more if you have them) 9-inch round cake pans; grease and flour bottoms of pans.
 * 3) Beat butter in mixer bowl until smooth.
 * 4) Beat in sugar until light and fluffy.
 * 5) Add eggs one at a time,beating well after each addition.
 * 6) Beat in vanilla.
 * 7) Beat in flour and salt just until combined.
 * 8) Spread ⅓ cup batter evenly on each inverted cake pan to within ¼ inch of edge.
 * 9) Bake 10 to 12 minutes, until lightly browned around edges.
 * 10) With long, thin metal spatula, loosen each wafer and transfer to wire racks to cool completely.
 * 11) Repeat on buttered, floured pans with remaining batter to make a total of 12 wafers.

Coffee buttercream

 * 1) Heat milk in medium saucepan over medium heat just to boiling.
 * 2) Meanwhile, whisk egg yolks and sugar together in medium bowl.
 * 3) Gradually whisk in hot milk.
 * 4) Return mixture to saucepan; cook, stirring constantly, over medium-low heat until mixture thickens and coats back of spoon, about 6 minutes (do not boil).
 * 5) Strain through sieve into mixer bowl.
 * 6) Stir in coffee powder and vanilla.
 * 7) Cool to room temperature.
 * 8) Beat in 2 cups butter, 1 tablespoon at a time, beating well after each addition.

Assembly

 * 1) Place 1 cake wafer on serving platter.
 * 2) Spread evenly with ⅓ cup buttercream.
 * 3) Add second wafer and ⅓ cup more buttercream; repeat with remaining wafers and buttercream, ending with wafer.
 * 4) Pipe remaining buttercream decoratively on top (Can be made ahead. Cover and refrigerate up to 24 hours).
 * 5) Remove from refrigerator 30 minutes before serving.