INGREDIENTS

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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