Espresso Cake with Coffee Custard and Italian Buttercream | Flour & Fig

Ingredients

• 1 1/2 cup granulated sugar (298g)
• 1/2 cup unsalted butter (114g)
• 3/4 cup vegetable oil (177ml)
• 3 whole Grade A large eggs
• 1 cup heavy cream (236ml)
• 1 tsp vanilla extract (4.3g)
• 2 tsp Instant Espresso Powder (4g)
• 2 1/3 cup all purpose flour (280g)
• 2 tsp baking powder (9g)
• 1 tsp salt (6g)
• 1 cup whole milk (237ml)
• 1/2 cup granulated sugar (100g)
• 2 egg yolks grade A large
• 2 tbsp corn starch (18g)
• 1/4 cup heavy cream (60ml)
• 1 tbsp unsalted butter (14g)
• 1 pinch salt
• 1 full recipe of Classic Italian Buttercream
• 2 tsp espresso powder (4g)
• 2 tsp hot water
• 1 cup Sliced raw almonds (110g)
• 1 tsp espresso powdered (2g)
• 2 tsp water