INGREDIENTS

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

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Nutrition (calculated from recipe ingredients)
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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