Ukrainian Coffee Torte - coffee

Method

• Prepare the coffee (2 tablespoons coffee to 1 cup water) and cool it.
• Reserve 1/2 cup of the coffee for the filling.
• Sift the flour with the baking powder and salt twice.
• Beat the egg whites until stiff.
• Add 1/2 cup of the sugar gradually and beat constantly until thick.
• Beat the egg yolks until light.
• Add the other 1/2 cup sugar gradually and continue beating until light and fluffy.
• Combine both mixtures and fold to blend thoroughly.
• Add the flour alternately with 1/2 cup of the cooled coffee.
• Spoon the batter into an ungreased, deep, round baking pan.
• Bake in a moderate oven (350F) for about 45 minutes, or until done when tested.
• Invert on a cake rack and cool.
• Cut the cake into 2 layers.
• Filling: Cream the butter with the sugar until very light.
• Add the coffee gradually and beat with a rotary beater until fluffy.
• Beat in the egg yolks.
• The filling should be of a spreading consistency.
• Spread the between the layers, over the top and on the sides.
• Decorate with the toasted almonds.
• Place the torte in a cool place for several hours before cutting.