Pastry by Saloni

Cake Instructions
1 Preheat the oven to 350f (175C), grease an 8-inch springform cake pan with oil.
2 In a bowl combine room temperature milk and vinegar. Let it sit for 5 min until it is slightly curdled.
3 Add light brown, cane sugar, vanilla extract, and oil.
4 Mix with a hand whisk until sugar is dissolved.
5 Add all-purpose flour, hazelnut flour, instant coffee, baking powder and salt.
6 Mix until it is well combined and the batter is smooth.
7 Pour the batter into the prepared springform cake pan.
8 Bake for roughly 45-50 minutes until firm to touch and insert a toothpick in the center to check if it comes out clean.
9 Remove the cake from the oven and let the cake cool in the pan for 1 hour on a wire rack.
10 Place the cake on a serving dish or a cake stand.
Coffee Buttercream Instructions
12 Add chopped butter to a mixing bowl and use a paddle attachment of a stand mixer or an electric whisk to whip the butter until it is light and fluffy on medium speed.
13 Add powdered sugar in 2 parts and beat the buttercream on low to medium speed until it is light and smooth.
14 In a small bowl combine whipping cream and instant coffee, stir until it forms a smooth paste. Pour the prepared paste into the butter mixture.
15 Mix the buttercream for 2-3 minutes. Buttercream should be smooth and fluffy at this point.
16 Use a spatula to mix the buttercream and knock out any excess air pockets trapped in the buttercream.
Assembly Instructions
18 Add the prepared coffee buttercream to the hazelnut cake and spread it evenly with an offset spatula. Decorate with chocolate shavings.
19 You can store the cake in an airtight container for up to 7 days in the fridge or 3 days at room temperature.