CindI: Is your husband a professional Chef? This is an extremely difficult cake. You can find the recipe at "The French Professional Pastry Series". Good luck with the recipe, here it is.

DE VAN GOGH
From: Oli
Source: The French Professional Pastry Series by Roland Bilheux

Ladyfingers
Coffee Mousse
Caramel bavarian
Coffee genoise
Coffee/rum-flavored sugar syrup
caramel glaze

Caramel Bavarian:
milk 34 oz
eggs 16
caramel 17.5 oz
gelatin cream 1 oz

Coffee Mousse:
milk 17fl. oz
5 oz sugar-8 egg yolks
instant coffee granules 1.5 T
powdered gelatin 3 oz.
Italian meringue 14 oz
heavy cream 17 fl oz
rum 1.5 fl oz

Coffee Genoise:
16 eggs-17.5 oz sugar
instant coffee granules 1.5 T
cake flour 17.5

Caramel Glaze:
apricot or clear jelly 35 oz
cramel 7 oz.

Coffee/Rum -flavored sugar syrup:
sugar syrup 34 fl oz
water 3.5 fl oz
coffee granules 1/2 oz
rum 1.5 fl. oz.

Assembling the Cake:
Place a 1.75in metal cake ring over a cardboard circle and line it with strips of ladyfinger 3 cm high. Place a thin layer of genoise inside the ring, and brush both the genoise and ladyfingers with coffee/rum-flavored sugar syrup.

Fill the ring to the tops of the ladyfingers with caramel bavarian. Sprinkle chopped walnuts over the cream if desired.

Fill the cake to the rim of the ring with coffee mousse, and smooth the top with a metal spatula.

Decoration:
Glaze the top of the cake with the caramel glaze and place a few walnuts decoratively in the center of the cake.

Remove the cake ring.

Recipe good for 2 cakes.