Coffee Cake from Babicka Skvorova

Ingredients
Almond Layer
4 egg whites
14 dg sugar
6 dg grated almonds
6 dg flour

Plain Layer
2 egg yolks
2 tbls sugar (2.5 dg)
2 egg whites
2 tsp flour (3 dg)

Filling
4 tbls very strong coffee
1 cup minus 4 tbls heavy cream (3/4 cups)
1 egg
3 egg whites
7 dg sugar
2 dg flour
vanilla to taste
20 dg well creamed butter

Totals
9 egg whites )
2 egg yolks   )  10 eggs
1 egg              )
23.5 dg sugar
11 dg flour
6 dg grated almonds
1/4 cup very strong coffee
3/4 cup of heavy cream
vanilla
20 dg unsalted butter

Preparation
Into 4 eggs whites beaten stiff, gradually add 14 dg sugar, fold in 6 dg grated almonds and 6 dg flour. Divide into two 8" cake forms and bake quickly in 375 preheated oven for 12 minutes.

Beat 2 egg yolks with 2 tbls sugar, beat 2 egg whites until stiff and fold in 2 tsp of flour. Bake in 8" cake form for 10 minutes.

Take double boiler, put in 4 tbls of very strong coffee and as much heavy cream to make 1 cup. Add 1 egg, 3 egg whites, 7 dg sugar, 2 dg flour and a bit of vanilla. Mix in double until thick. Cool.

Cream 20 dg unsalted butter and when well creamed add tsp by tsp of mixture from double boiler.

Assemble into five layer cake.