I think up of Coffee

GIVES 6 TO 8 PORTIONS

1 1/2 cup of flour
2 you will reap (tea) of yeast in margarine cup
3/4 powder
3 eggs
1 reap (soup) of soluble
coffee JANDAIA
2 to 3 you will reap (soup) of jelly of apricot Oléo, for grease

COVER

1 it reap of (soup) of soluble coffee JANDAIA
2 to 3 you will reap (soup) of milk
3 you will reap (soup) of
vanilla essence Drops margarine
2 cups of açucar of confectioner sifted

WAY OF PREPARE

1. Pre-it heat the oven to 170°C. It greases two moulds of 20 cm of diameter and 3 cm of height with oléo, lines the bottom of each a with tracing paper and greases also the paper.
2. It sifts the flour and the yeast about the big bowl. Increase the margarine, the brown sugar, the eggs, the coffee JANDAIA and beat with a spoon of stick during 1
to 2 minutes, to that everything looked good mixed. Divide the batter between the two moulds and smoothes the surface. It roasts in the oven during 35 to 40 minutes, to that they stayed elastics to the touch.
3. It is going to chill during 5 minutes and desenforme. It withdraws the paper and is going to chill well about a grille.
4. It spreads the jelly about one of the cakes, cover with another and put once again about the grille, with a plate by bass.
5. It prepares the cover: put the coffee, the essence of vanilla, 2 you will reap (soup) of milk and the margarine in a small pot reinforced. Stir in gentle fire until melt the margarine and afterwards is going to boil, Evacuate
immediately about the açucar of confectioner sifted and beat with a spoon of stick until obtain a smooth cream. If it will be very hard, increase the remaining milk and beat.
6. Spreads quickly the cover about the cake. The cake should be served in the day in that will go covered.

Each portion has 550 calories