Directions

• Don’t be discouraged by the number of ingredients. Cakes like this require patience and attention to detail. However, I will explain each step in detail so you can prepare a delicious coffee buttercream cake with caramel and crunchy nuts.
• I started by preparing the batter. Nothing complicated; in principle, it’s very similar to a sponge cake, only slightly denser and with chopped nuts. I whipped the egg whites with the sugar, then added the yolks, which I had previously mixed with the baking powder.
• Next, I incorporated the sifted dry ingredients with gentle movements. I baked the batter at 200°C for 20-25 minutes, or until the toothpick test came out clean. After it cooled completely, I moved the baked cake to a serving tray.
• Next, I took care of preparing the coffee buttercream. I admit, I was a bit nervous at first since it was my first time making it. I mixed the whole eggs with sugar and salt until I obtained a light-colored, foamy mixture. I cooked this mixture over a double boiler, stirring constantly. I cooked it until it reached 75°C to make sure the eggs were completely cooked.
• I removed the mixture from the heat and added half of the espresso. I incorporated it well and let it cool completely. It is very important that this base for the buttercream is at the same temperature as the butter – room temperature.
• I placed the soft butter in the mixer bowl and beat it for a few minutes until it became creamy and fluffy. I gradually added the coffee cream base, one tablespoon at a time, over the foamy butter, mixing briefly between each addition. I continued until I had incorporated all the coffee base into the butter. At this point, I also added the rest of the espresso. And that’s how I got this delicate coffee buttercream! It doesn’t need to be mixed too much, as it could split!
• I’m ready to assemble the cake now that I have the buttercream. I spread about a third of it over the cocoa and walnut cake. On top of the buttercream, I placed ladyfingers dipped in sweetened coffee. Then, I added the rest of the coffee buttercream and left the cake in the fridge overnight.
• Preparing the caramel is simple – you can find the method here and in many other recipes on the blog. Just make sure to skip the salt if you don’t want a salted caramel. You can prepare it the day before, which is recommended. For the praline, I caramelized the sugar and then mixed in the nuts. After they had cooled completely, I chopped them using a food processor.
• The next day, I poured a thin layer of caramel sauce over the entire surface of the cake and sprinkled the caramelized nuts on top. Don’t skimp on using them – they’re absolutely delicious, and the crunch effect is amazing.
• And there you have it – a deliciously indulgent coffee buttercream cake with caramel and crunchy praline nuts, perfect for any occasion. I hope you enjoy making (and eating) this treat as much as I did!
  
• Thank you so much for following along! Your feedback means the world to me, so feel free to share your thoughts and any twists you’ve added to the recipe in the comments below. Until next time, happy baking, and I can’t wait to share the next recipe with you!