Ingredients
1. Sieved all purpose flour (1c)
2. vanilla (1tsp)
3. boiling water (3tbsp)
4. instant coffee powder (1/2tsp)
5. sugar (1c)
6. eggs (5 at room temperature)
7. coffee liqueur (2tbsp)
8. coffee, very strong cold (1/4c)
9. sugar (2tbsp)
10. whipping cream (2c)
11. baking powder (1tsp)
12. chocolate coffee beans (for topping
13. walnuts, chopped, toasted (for topping)

Method of preparation:-
1. First heat the oven to 350 degrees F. Take a large bowl, beat egg yolks and 1 cup of sugar in it for about 5 minutes until the mixture becomes thick and change to lemon color.

2. Take boiling water and dissolve coffee powder in it. Mix vanilla in it. Mix flour and baking powder and add this mixture into the egg mixture with dissolved coffee. Blend this mixture to form batter.

3. Take a bowl, beat egg whites in it and then add into the batter. Take an ungreased tube pan of 10-inch, pout the batter in it. Now place the pan in oven and bake it for about 30 minutes at 350 degrees F. Take the pan from oven and invert it on rack to cool completely.

4. For Frosting; take a bowl, beat cream and 2 tablespoons of sugar in it until peaks form. Then add coffee and liqueur in it and beat it until it becomes solid. Cut the cake crosswise in layers. Spread 1/3 of cream frosting to fill the layers and use rest of the cream to frost the cake.

5. Place the cake in refrigerator to chill until the cream gets slightly hard. Place the coffee beans on the top of cake and press the nuts on the sides of cake. Chill the cake for about 4 hours and then serve it.

No. of servings – 10