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Preheat the oven to 190ºC, gas mark 5, boil the kettle and grease and line 2 x 20cm sandwich cake tins. Dissolve the coffee in 3 tbsp just-boiled water; set aside. In a freestanding mixer (or using electric beaters), beat together the butter and both sugars until very light and fluffy (about 8 minutes). Beat in the eggs one at a time until combined. Sift in the flour and baking powder; gently fold in. Fold in the coffee and whiskey; divide between the tins and level out. Bakes for 23-28 minutes, until golden and a skewer inserted in the centre comes out clean. Leave for 5 minutes, then turn out upside down onto a wire rack to cool completely.
For the whiskey buttercream, beat the butter in a large bowl for 2-3 minutes until soft. Beat in the icing sugar until very pale and airy. Mix in the whiskey. Put a tray under the wire rack, then spread ⅔ of the icing over one sponge; sandwich the other on top. Put the rest of the buttercream in a piping bag with a star nozzle.
For the glaze, heat the milk until almost boiling, then stir in the coffee. Sift the icing sugar into a medium bowl; stir in the coffee mixture and glucose until smooth with a dropping consistency. Loosen with a tiny splash of milk if needed (not too much). Pour over the centre of the cake and let it drip down the edges, using the back of a teaspoon to help. Transfer to a plate; allow to set for 5 minutes. Pipe buttercream rosettes around the edge and sprinkle with the bronze crunch.
Typical values per serving when made using specific products in recipe
Energy | 2,585kJ/ 616kcals |
---|---|
Fat | 26g |
Saturated Fat | 16g |
Carbohydrates | 86g |
Sugars | 69g |
Fibre | 0.9g |
Protein | 5.3g |
Salt | 0.4g |
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