Coffee Hazelnut Layer Cake

A light coffee hazelnut flavoured sponge filled with a delicious coffee cream. Pipe the coffee cream on top and sprinkle some chopped hazelnut to create a decadent looking cake perfect for afternoon tea with friends.
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Ingredients
COFFEE & HAZELNUT CAKE
1½ tbsp instant coffee granules
60ml (1/4 cup) boiling water
185ml (¾ cup) milk
250g (1 block) Fairy Margarine, chopped, at room temperature
330g (1½ cups) brown sugar, firmly packed
4 eggs, at room temperature
350g (2 1/3 cups) self-raising flour
100g (1 cup) hazelnut meal
70g (½ cup) roasted hazelnuts, coarsely chopped
COFFEE CREAM
1 tbsp instant coffee granules
2 tbsp boiling water
375g (1 ½ blocks) Fairy margarine, chopped
470g (3½ cups) icing sugar mixture
2 tbsp milk
Coffee and Hazelnut Cake:
1. Preheat oven 180°C/ 160°C (fan-forced) and grease two 20cm square cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.
2. Dissolve coffee in boiling water in a small heatproof jug. Cool. Stir in milk.
3. Beat Fairy Margarine and sugar in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture may look curdled at this stage.
4. Add sifted flour and coffee milk mixture in two batches, folding until combined. Fold in hazelnut meal. Divide mixture evenly among prepared cake pans. Smooth over tops.
5. Cook 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pans for 10 minutes. Transfer to a wire rack to cool.
Coffee Cream:
1. Dissolve coffee in boiling water in a small heatproof bowl. Cool.
2. Beat Fairy Margarine in a clean bowl of electric mixer until pale and creamy. Add sifted sugar, ½ cup at a time, beating until combined. Beat in cooled coffee mixture and milk.
To Assemble:
1. Spread one cake with ½ cup of the coffee cream. Sprinkle with 1/3 cup of the hazelnuts. Sandwich with remaining cake.
2. Transfer remaining coffee cream to a piping bag fitted with a 1.5cm plain nozzle. Pipe over top of cake. Sprinkle with remaining hazelnuts.
TIP Piping nozzles and bags are available from some major supermarkets and cake decorating stores.
To view full recipe visit:
www.fairybakin...
Thank-you for watching :)