Coffee Cream Slice – We Love God!

'Not called!' did you say? “Not heard the call,” I think you should say. Put your ear down to the Bible, and hear Him bid you go and pull sinners out of the fire of sin. Put your ear down to the burdened, agonized heart of humanity, and listen to its pitiful wail for help. Go stand by the gates of hell, and hear the damned entreat you to go to their father’s house and bid their brothers and sisters and servants and masters not to come there. Then look Christ in the face – whose mercy you have professed to obey – and tell Him whether you will join heart and soul and body and circumstances in the march to publish His mercy to the world.

William Booth

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	t	Baking powder
3/4	c	Almonds, ground
1/4	c	Cornstarch
1/4	c	Granulated sugar
3	T	Instant coffee powder
1 1/4	c	Milk
1	c	Butter, softened plus
2	T	Butter
3	T	Powdered sugar, sifted
1/2	c	Cookie crumbs, coarse*
10		Candied coffee beans

INSTRUCTIONS

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

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4025 Calories From Fat: 2582 Total Fat: 295.6g Cholesterol: 1677.7mg Sodium: 727.3mg Potassium: 1895.4mg Carbohydrates: 291.7g Fiber: 13.3g Sugar: 189.8g Protein: 71.9g