6 Eggs

1 tblsp.instant cofee

2 cups flour

pinch of salt

1/2 tsp. vanilla

2 cups sugar

1cup boiling water

2 tsp.baking powder

1 cup chopped walnuts

Mix coffee in boiling water.Sift flour,,baking powder and salt.Separate the yolks from the whites of egg.(whites of egg should be put into a dry bowl otherwise you cannot beat stiffly.)Beat the egg whites  untill peaks form.(when you turn the bowl upside down it should not drop).Add in the egg yolks and the sugar,and the coffee decoction  gradually  .Fold in the flour and walnuts(do not beat),beginning with the flour and ending with the flour.Blend evenly.Pour into a greased baking tray or two trays(so you needn’t have the hassle of cutting the cake equally into two).and bake in a moderate oven for 30 minutes(for one layer).

Coffee Butter Icing

1 cup butter

4 cups icing sugar

2 tbsp instant cofee mixed in half cup milk.

Beat all ingredients,untill the cream holds peaks.add half tsp.vanilla essence and frost the cake.

Topping or decorating the sides with praline gives a richer taste.

For the praline:25 g cashewnuts/or walnuts/almonds.

25g.sugar and 4 tblsp.water.

Heat all these together on  a slow fire without stirring,till it turns a nice golden color.Pour onto a buttered dish  or wooden board .Allow to harden and crush and use.

Before you add icing to the cake .Brush the cake with some coffee decoction(1 tblsp. of brandy or rum added(optional).to have a moist cake.Take care not to make the cake soggy.Just brushing the surfaces where your going to ice is enough.


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