无麸质核桃咖啡蛋糕

步骤：
1-Add butter, powdered sugar, and egg yolks while mixing on low
2-Increase the speed to medium low and add the vanilla
3-Gradually increase the speed to medium
4-Add the gluten- free flour, the potato starch and the baking powder
5-Mix until all are well combined and forms one mixture
6-Cover it with plastic wrap and place in the fridge for 30 minutes
7-Place it in the fridge for 30 minutes

Filling

原料：
5.3 oz/150g Butter Room Temperature
5.3 oz/150g Sugar
3 Large Eggs Room Temperature
1 Tbsp Vanilla Extract
5.3 oz/150g Fine Chopped Walnuts
1.2 oz/35g Gluten Free Flour
1.4 oz/40g Potato Starch

步骤：
1-Add butter, sugar, and eggs (start with egg yolks) and mix on medium low
2-Add the egg whites and increase the speed to medium
3-Add walnuts, gluten-free flour, and potato starch
4-Mix until all are well combined
5-Transfer the filling to a pastry bag and set aside
6-Remove the dough from the fridge and cut it using the cake ring
7-Dock the dough and add the filling
8-Decorate with walnuts
9-Bake at 355 °F/180 °C for 50 minutes
10-Use a knife to loosen the edges
11-Combine 3 Tbsp of honey with 1 Tbsp of water and brush the cake
12-Let it cool down

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