5 Eggs; room temp
1 c Sugar
1/2 ts Instant coffee powder
3 tb Water; boiling
1 ts Vanilla
1 c All purpose flour; sifted
1 ts Baking powder
2 c Whipping cream
2 tb Sugar
1/4 c Coffee; very strong
2 tb Coffee liqueur
Walnut; chopped; toasted
Chocolate coffee beans
Preheat oven to 350°. Separate eggs. Combine egg yolks
and 1 cup sugar in large bowl and beat until thick and
lemon colored, about 5 minutes. Dissolve coffee powder in
boiling water. Blend in vanilla and dissolved coffee
powder. Combine flour and baking powder and blend into
batter. Beat egg whites until stiff. Fold into batter
Turn into ungreased 10-inch tube pan. Bake 30 minutes.
Invert onto rack and let stand until completely cool.
For frosting: Whip cream with 2 tablespoons sugar until
soft peaks form. Add cold coffee and liqueur and beat
until stiff. Slice cake crosswise into thirds. Use about
1/3 of cream frosting to fill layers and remainder to frost
entire cake (save some frosting and pipe rosettes over top
for garnish, if desired). Chill until whipped cream is
slightly firm.
Press nuts onto sides of cake and arrange coffee beans atop
rosettes, if desired. Chill 4 hours before serving.
