| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Welsh | 1 | Servings | |
INGREDIENTS
| 4 | Eggs; separated, plus | |
| 2 | Egg yolks | |
| 1/2 | c | Sugar |
| 1/2 | c | Flour |
| 1/2 | ts | Baking powder |
| 3/4 | c | Almonds; ground |
| 1/4 | c | Cornstarch |
| 1/4 | c | Granulated sugar |
| 3 | tb | Instant coffee powder |
| 1 1/4 | c | Milk |
| 1 | c | Butter; softened, plus |
| 2 | tb | Butter |
| 3 | tb | Powdered sugar; sifted |
| 1/2 | c | Cookie crumbs; ,coarse* |
| 10 | Candied coffee beans |
INSTRUCTIONS
CAKE FILLING & FROSTING Line a 13 x 9 inch cake pan with waxed paper; grease paper. Preheat oven to 375 degrees. To make cake: Beat yolks and half the sugar until thick. Beat whites until stiff; beat in remaining sugar. Fold into yolk mixture. Sift flour and baking powder onto egg mixture; fold in with almonds. Spread batter in pan. Bake 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Turn onto waxed paper. Peel off lining paper. Cool. Cut cake lengthwise into 3 strips. To make filling and frosting: Mix cornstarch, granulated sugar, coffee powder and a little milk. Heat remaining milk. Stir milk into cornstarch mixture; return to heat. Bring to a boil, stirring constantly until thickened. Cool, stirring frequently. Cream butter and powdered sugar until fluffy. Gradually beat in coffee sauce. Spread coffee cream over 2 strips of cake. Stack strips. Spread coffee cream thinly over cake, reserving some for decoration. Sprinkle with crumbs. Put reserved coffee cream into a pastry bag fitted with a fluted nozzle. Decorate cake with rosettes of coffee cream and candied coffee bean. (the picture shows the coffee bean in the middle of the rosette.) *The recipe doesn't specify what kind of cookie, but the picture looks like a shortbread cookie. Source: HP Books Best of Baking Posted to recipelu-digest Volume 01 Number 561 by "Noreen Welsh" <Noreen@iname.com> on Jan 19, 1998
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