INGREDIENTS

INSTRUCTIONS

Make the crust:  In a bowl combine well the crumbs, the almonds, the
butter, and the  sugar, press the mixture onto the bottom and about 1
inch up the side  of an 8 1/2-inch springform pan, and bake the crust
in the middle of  a preheated 350F. oven for 10 to 12 minutes, or until
it is just set.  Let the crust cool in the pan on a rack.  In a large
bowl combine the coffee grounds with 4 cups cold water and  let them
soak overnight. Pour the mixture into a sieve, lined with a  paper
towel or a paper coffee filter and set over a bowl, and let it  drain,
pressing hard on the grounds, for 2 hours. (There should be  about 3/4
cup coffee concentrate.) Add enough water to measure 1 1/4  cups total.
In a saucepan sprinkle the gelatin over the coffee mixture, let it
soften for 1 minute, and heat the mixture over low heat, stirring,
until the gelatin is dissolved. In a bowl beat the yolks with 1/2 cup
of the sugar until the mixture is thick and pale, add half the coffee
mixture in a stream, whisking, and whisk the mixture into the
remaining coffee mixture. Cook the mixture over moderate heat,
whisking, until it is thickened and registers 175F. on a candy
thermometer. Transfer the mixture to a metal bowl set in a larger  bowl
of ice and cold water, whisk in the cream and the vanilla, and  let the
mixture cool, stirring frequently, until it is just cool to  the touch
and is the consistency of raw egg whites. Remove the metal  bowl from
the larger bowl. In another bowl beat the egg whites until  they hold
soft peaks, add 1/4 cup of the remaining sugar, 1  tablespoon at a
time, beating, and beat the meringue until it holds  stiff peaks. Stir
one fourth of the meringue into the coffee mixture  and fold in the
remainin g meringue gently but thoroughly. Pour the  filling into the
crust. In a small bowl combine the remaining 1  teaspoon sugar and the
cinnamon, sprinkle the mixture over the  filling, and chill the filling
for at least 6 hours or overnight.  Make the topping just before
serving:  In a chilled bowl with chilled beaters beat the cream until
it holds  soft peaks, add the Kahlúa and the sugar, a little at a
time,  beating, and beat the topping until it holds stiff peaks.
Transfer the topping to a pastry bag fitted with a decorative tip,
pipe it decoratively over the coffee mixture, and sprinkle it with  the
cinnamon. Chill the cake for 2 hours. Run a thin knife around the  edge
of the pan, remove the side carefully, and transfer the cake to  a
serving plate.  Gourmet May 1990  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 6006
Calories From Fat: 2144
Total Fat: 244.5g
Cholesterol: 1395.6mg
Sodium: 587.5mg
Potassium: 17157.7mg
Carbohydrates: 836.9g
Fiber: 12.9g
Sugar: 241.6g
Protein: 127.1g