Coffee Cream Cake

Step 1

Preheat oven to 350F.

Step 2

Separate eggs.

Step 3

Combine egg yolks and 1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes.

Step 4

Dissolve coffee powder in boiling water. Blend in vanilla and dissolved coffee powder.

Step 5

Combine flour and baking powder and blend into batter.

Step 6

Beat egg whites until stiff. Fold into batter.

Step 7

Turn into ungreased 10-inch tube pan.

Step 8

Bake 30 minutes.

Step 9

Invert onto rack and let stand until completely cool.

FOR FROSTING

Step 10

Whip cream with 2 tablespoons sugar until soft peaks form.

Step 11

Add coffee and liqueur and beat until stiff.

Step 12

Slice cake crosswise into thirds.

Step 13

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).

Step 14

Chill until whipped cream is slightly firm.

Step 15

Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired.

Step 16

Chill 4 hours before serving.