Zainab Khanam
Preheat the oven to 180C and prepare two 20cm springform tins.
Beat butter, flour, sugar, eggs, vanilla, and coffee until smooth, fold in chopped walnuts.
Divide the batter between the tins, adding more walnuts to one cake.
Bake for 25-30 minutes until golden and a skewer comes out clean, drizzle the plain cake with coffee.
For the filling, mix icing sugar, cream, mascarpone, and reserved coffee.
Spread the filling on the plain cake, top with the walnut cake, and dust with icing sugar.