Quantities Ingredients
1/2 c.
|
Flour
|
1/2 tsp.
|
Instant coffee powder
|
1/2 tsp.
|
Cocoa
|
2 c.
|
Walnuts, finely chopped or ground (or 1 1/2 c. hazelnuts)
|
6
|
Egg whites
|
| 6 | Egg yolks |
| 1 c. | Sugar |
| 1 tsp. | Grated lemon peel |
| 1 tsp. | Rum |
| 1/2 tsp. | Vanilla |
| Butter cream frosting |
Preparation Procedures:
1. Mix together the flour, instant coffee, cocoa, and walnuts.
2. Beat
the 6 egg whites until rounded peaks form and the egg whites do not
slide when the bowl is tilted. Gradually add 1/2 cup of sugar while
beating the egg whites.
3. Beat the 6 egg yolks and 1/2 cup of sugar until very thick and lemon-colored.
4. Gently mix in the grated lemon peel, rum and vanilla.
5. Spread the egg yolk mixture over the egg whites.
6. Add
the flour/nut mixture as follows: sprinkle 1/4 of mixture over egg
yolks, fold until partially blended, sprinkle another 1/4 of mixture on,
repeat, until at the end, fold until just blended.
7. Turn batter into two 9" layer pans (greased and floured on bottom), and spread evenly.
8. Bake at 350 degrees for 25-30 minutes, or until done.
9. Cool 15 minutes (or longer) in pans on racks, then turn out onto racks.
10. Fill and frost layers with butter cream frosting.
Pan Size & Preparation: Two 9" layer pans, greased and floured
Oven Temperature: 350 degrees
Oven Temperature: 350 degrees
Baking Time: 25 - 30 minutes