Recipe - Coffee Cream Cake

PATTI VDRJ67A
5 Eggs; room temperature
1 cup Sugar
One half teaspoon Instant coffee powder
3 tablespoon Water; boiling
1 teaspoon Vanilla
1 cup All purpose flour; sifted
1 teaspoon Baking powder
2 cup Whipping cream
2 tablespoon Sugar
One fourth cup Coffee; very strong cold
2 tablespoon 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 10inch 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini