How to make
First, prepare the cake layer, by beating the eggs with the sugar. Add the oil and coffee and mix well again. Then with a wooden spatula put little by little the flour sifted with baking powder and vanilla.
When a nice homogeneous mixture is obtained, add the nuts, by stirring lightly. Bake at 360°F (180°C) for 30 minutes.
If you're using a smaller mold, the cake layer will become high and then you will have to cut it twice to create 3 cake layers. I got two because my baking pan was wider.
While the baked cake layer cools down, prepare the syrup by putting all the products for it on the stove and after it boils, remove it. Syrup the first cake layer.
Prepare the cream by boiling the milk (13.5 fl oz /400 ml/ of it) with the sugar and lemon peel. Reduce the heat of the hob. Separately beat the two yolks with the remaining 3.5 fl oz (100 ml) and add the flour to this mixture, while beating well, until a homogeneous mixture is obtained.
Then pour the milk in a thin stream and stir at all times. The cream will thicken immediately, but you can keep it on the stove for a few more minutes without stopping to stir. Finally add 30 g butter and vanilla and when the butter is integrated, the cream is ready.
Pour it over syruped cake layer. If you get 2 cake layers, pour all of the cream, if there are three - distribute it between them. Syrup the remaining cake layers with the remaining syrup, which, if cooled, you can warm up. If that's not enough for you, make some more of it.
Once your cake is assembled, spread the whole cream with butter cream, for which we simply beat the butter, sugar, coffee and honey into a fluffy cream.
If your top layer is too syrupy, it will be a little difficult, so leave it a little drier, so it will be easier to spread the butter cream.
Finally, decorate with the whipped cream and use your imagination.
Enjoy!
