Irish Coffee Cake

A great cake recipe for any occasion:

Can be prepared well! For the base, bake the nuts in a frying pan, cool, grind finely. Whip egg whites and 1 pinch of salt until stiff, sift in sugar, continue beating for 3 minutes until creamy and firm. Fold in egg yolks. Sift flour and baking powder on top. Add nuts, fold in carefully. Spread the dough into a cake springform pan (24 cm ø) lined with parchment paper. Bake in a heated oven at 180 degrees on the 2nd rack from the bottom for 25 minutes (gas 2-3, convection oven 160 degrees). Cool in the form inverted on a grid.

2. stir coffee, vanilla sugar and whiskey to soak, cool.

3. soak gelatine in cold water. Allow espresso powder to dissolve in coffee. Squeeze the gelatine and let it melt. Fold in whiskey and sugar, cool, stirring occasionally. As soon as the mixture starts to gelatinize, whip the whipped cream with vanilla sugar until stiff. Stir half of the whipped cream into the coffee mixture, fold in rest.

4. remove base from mold, cut into 3 on the spot thick bases. Place a ring around the bottom cake layer and place a third of the cream on top. 2.

Place bottom cake layer on top. Drizzle with half of the whiskey coffee.

Spread half of the remaining cream on top. Place 3rd bottom on top, drizzle with remaining whiskey coffee and spread with remaining crem. Refrigerate cake for 6-8 hours, preferably for one night.

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