ALMOND FILLED COFFEE CAKE

7 egg yolks
Grated peel of half lemon
9 oz. ground almonds
7 egg whites
3 oz. sugar
5 tbsp. cherry marmalade
1/2 recipe of vanilla pudding for pie filling
5 oz. butter, softened
3 tsp. instant coffee powder
16 almonds for decorating

Grease round baking dish. Heat oven to 375 degrees. Beat egg yolks with lemon peel until foamy, add half of ground almonds. Beat egg whites until stiff, add sugar and beat until very stiff. Put egg white mixture on egg yolk mixture and add rest of ground almonds. Mix everything carefully. Pour into baking dish and bake on second rack from bottom for 35-40 minutes. Do not open door during first 20-25 minutes. Let cool for 2 hours. Cut once through the middle to get 2 layers. Cover bottom layer with cherry marmalade. Set second layer on top. Mix butter with instant coffee, add vanilla pudding (2 tablespoons at a time). Cover the cake all around and decorate with almonds.