There’s something very retro about a triple layer cake. Not only do you get more of the good stuff– the creamy icing – but it looks impressive, too. Just don’t skimp on the espresso. We use our house blend from Bethnal Green’s Square Mile Coffee Roasters as we feel it elevates the cake to greatness.
Place the butter in a bowl and beat until pale and fluffy. Add the sugar and beat again until even paler. Add a quarter of the beaten egg and beat at full speed, then add the rest gradually, beating well after each addition. If it curdles, add
Add the espresso and mix well. Sift in the flour and baking powder, add the chopped walnuts and fold together thoroughly.
Divide the mixture equally between the three prepared tins, place them on the middle shelf of the oven and
Allow the cakes to cool in the tins for 15 minutes, then transfer to a wire rack and peel off the paper. Leave until completely cold.
Meanwhile, make the icing, but stir in the vanilla extract or vanilla bean paste and the espresso at the same time as the cream cheese. Spread it equally on the
© 2014 Tonia George. All rights reserved.