Yield: 10 servings
|Grated lemon rind
MOCHA CREAM FILLING
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 ¼ 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 ¾ 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. Submitted By ELEANOR MURRAY On 03-29-95