You will require 2 springform cake tins, each 18 cm diameter
FOR THE DOUGH
175g soft butter, additional required for greasing the cake tins
175g of sugar
1 packet of vanilla sugar
175g of flour
1½ teaspoon of baking powder
1 tablespoon of Jacobs Krönung Freeze Dried Instant coffee, stirred with 2 tablespoons of boiling water, and then cooled
FOR THE BUTTERCREAM
100g soft butter
200g of powdered sugar
9 walnut halves
Preheat the oven to 180° C. Grease the cake tins and cover the bottom with baking paper. Beat butter and sugar until frothy.
Add the eggs one at a time, mixing each egg thoroughly before adding the next one. Add vanilla sugar and stir for another 2 minutes. Now sieve flour and baking powder in to the mixture.
First add flour and baking powder, then fold in half of the coffee gently. Distribute the dough evenly in both cake tins and smooth on top. Repeat the process for both cake tins.
Bake the cakes at 180° C in the oven until golden brown, approximately 20-25 minutes. The cakes are ready when they spring back to light finger pressure and no more dough sticks to a stick, when placed into the cake. Remove from the oven, allow to cool in the cake tins for a few minutes, then remove and allow to cool on cake trays.
To make the butter cream, stir butter and powdered sugar until creamy, the add in the remaining coffee. Spread half of the cream evenly on to one of the cakes. Put the other cake on top, and spread the rest of the cream on to the second cake. Decorate the cake with the walnut halves.