Ingredients
- 10 tube (pan)
- 5 eggs
- 3/8 cream frosting to fill layers
- 475 ml whipping cream
- 200 gr sugar
- 200 gr sugar in bowl
- 130 gr all purpose flour
- 60 gr coffee
- 45 ml water
- 30 ml coffee liqueur
- 26 gr sugar
- 26 gr sugar until soft peaks form
- 5 gr baking powder
- 4 gr vanilla
- 2 gr instant coffee powder
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. ----
