Ukrainian Coffee Torte
From: Traditional Ukrainian Cookery by S. Stechishin

A very light and tender torte with a mild coffee flavor. The filling is satin-smooth and rich.

1 cup strong coffee (2 tablespoons coffee to 1 cup water.
1 cup sifted CAKE flour
1 teaspoon baking powder
few grains salt
5 eggs, separated
1 cup sugar

Prepare the coffee and cool it. RESERVE 1/2 cup of the coffee for the FILLING. Sift the flour with the baking powder and salt twice. Beat the egg whites until stiff. Add 1/2 cup of the sugar gradually and beat constantly until thick.

Now beat the egg yolks until light. Add the other 1/2 cup sugar gradually and continue beating until light and fluffy.

Combine both mixtures and fold to blend thoroughly. Add the flour alternately with 1/2 cup of the cooled coffee.

Spoon the batter into an ungreased, deep, round baking pan.
Bake in a moderate oven (350 degrees F.) for about 45 minutes, or until done when tested.

Invert on a cake rack and cool. Cut the cake into 2 layers. Spread the following filling between the layers, over the top and on the sides:

1 cup butter (soft)
1 cup brown sugar
1/2 cup strong coffee
2 egg yolks
Toasted slivered almonds

Cream the butter with the sugar until very light.
Add the coffee gradually and beat with a rotary beater until fluffy. Beat in the egg yolks.

The filling should be of a spreading consistency. Spread as directed. Decorate with the toasted almonds. Place the torte in a cool place for several hours before cutting.