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Suggest a better descriptionPreheat oven to 350~. Separate eggs. Combine egg yolks and 1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Dissolve coffee powder in boiling water. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter. Turn into ungreased 10-inch tube pan. Bake 30 minutes. Invert onto rack and let stand until completely cool. For frosting: Whip cream with 2 tablespoons sugar until soft peaks form. Add coffee and liqueur and beat until stiff. Slice cake crosswise into thirds. Use about 1/3 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired). Chill until whipped cream is slightly firm. Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired. Chill 4 hours before serving.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 418 | ||
Calories from Fat: 72 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 17.9mg | 6 % | |
Sodium 46.1mg | 2 % | |
Potassium 64.6mg | 2 % | |
Total Carbohydrate 85.1g | 25 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 83.9g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 418
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