2 c Ground walnuts 1 c Sugar divided
1/2 c Flour 1 ts Grated lemon rind
1 ts Instant coffee 1 ts Vanilla
6 Eggs separated
-MOCHA CREAM FILLING-
4 Egg yolks 1/4 c Strong coffee
2 1/2 c Icing sugar 1 ts Vanilla
3/4 c Butter
Grease bottoms of 2 9 in cake pans and line with wax paper and grease
again. Mix nuts, flour, and coffee. In bowl beat egg whites until
they form soft peaks and gradually add sugar and beat until stiff but
not dry. In another bowl beat egg yolks for 1 min and beat in
remaining sugar gradually beating another 4 minutes until thick and
light coloured. Beat in lemon rind and vanilla. Gently stir in nut
mixture. Stir in 1/4 quarter of egg white mixture. Fold in remaining
egg white mixture until just blended. Spoon into prepared pans and
bake at 350 for 30 min or until toothpick come out dry. Cool in pans
in for 20 minutes and place upright on cake pans.
Spread Mocha Cream Frosting between layers and on outside of cake.
Frosting In top of double boiler blend egg yolks with 3/4 cup icing
sugar. Cook over simmering water, stirring constantly until
thickened. Remove from heat. Cream butter add remaining icing sugar
gradually beating until smooth and creamy. Blend in cooled egg yolk
sugar mixture, coffee and vanilla. Beat until well combined. Make
one 9 in pie.
Yields
10 servings