PATTI – VDRJ67A
5 Eggs; room temperature
1 c Sugar
1/2 ts Instant coffee powder
3 tb Water; boiling
1 ts Vanilla
1 c All purpose flour; sifted
1 ts Baking powder
2 c Whipping cream
2 tb Sugar
1/4 c Coffee; very strong cold
2 tb Coffee liqueur
Walnut; chopped, toasted
Chocolate coffee beans
Preheat oven to 350~. Separate eggs. Combine egg yolks and 1 cup sugar in
large bowl and beat until thick and lemon colored, about 5 minutes.
Dissolve coffee powder in boiling water. Blend in vanilla and dissolved
coffee powder. Combine flour and baking powder and blend into batter. Beat
egg whites until stiff. Fold into batter. Turn into ungreased 10-inch tube
pan. Bake 30 minutes. Invert onto rack and let stand until completely cool.
For frosting: Whip cream with 2 tablespoons sugar until soft peaks form.
Add coffee and liqueur and beat until stiff. Slice cake crosswise into
thirds. Use about 1/3 of cream frosting to fill layers and remainder to
frost entire cake (save some frosting and pipe rosettes over top for
garnish, if desired). Chill until whipped cream is slightly firm. Press
nuts onto sides of cake and arrange coffee beans atop rosettes, if desired.
Chill 4 hours before serving.
From
Yields
10 Servings
