Name: Coffee cake with crumble filling
Yield: 0 serving
Cuisine: Bake
Ingredients: 180.00 g margarine; 300.00 g sugar; 3.00 eggs extra-large; 5.00 ml vanilla essence; 5.00 ml nestlé coffee powder; salt pinch; 250.00 ml milk; 12.00 wafer biscuits; 200.00 g condensed milk; 10.00 ml nestlé coffee powder; 50.00 g butter soft; 230.00 g icing sugar sifted; 5.00 ml nestlé coffee powder

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Ingredients (13)

BATTER

180.00 g	margarine
300.00 g	sugar
3.00	eggs — extra-large
5.00 ml	vanilla — essence
5.00 ml	nestlé coffee powder
	salt — pinch
250.00 ml	milk

FILLING

12.00	wafer biscuits
200.00 g	condensed milk
10.00 ml	nestlé coffee powder

ICING

50.00 g	butter — soft
230.00 g	icing sugar — sifted
5.00 ml	nestlé coffee powder

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease two 22 cm cake tins with margarine. Beat the margarine and sugar together until light and creamy. Add the eggs one by one, beating well after each addition. Add the vanilla essence and coffee powder and beat well. Stir together the cake flour, baking powder and salt. Add to the margarine mixture, alternating with the milk. Mix well after each addition. Turn the batter into the prepared tins and bake for 25 minutes or until done. The cakes are done when a testing skewer comes out clean when inserted into them.
Cool slightly in the tins before turning out on to a wire rack. Cool completely. FILLING: Crush the water biscuits well. Blend the crushed biscuits with the condensed milk and coffee powder and spread over one of the cake layers. Place the other cake layer on top and decorate with the icing.
Beat the butter until soft and creamy. Add the icing sugar by the spoonful while beating continuously. Add the coffee powder (dissolved in 20 ml boiling water) and beat well. Decorate the top and sides of the cake with the icing.
Makes a medium-sized cake.