Mocha Refrigerator Cake
|Caster sugar||2 Ounce|
|Whipped cream||1 Tablespoon|
|Chopped almond||3 Tablespoon|
|Instant coffee||1 Tablespoon, dissolved in 4 tablespoon water|
Cream the butter and sugar until very white and light.
Beat in the egg yolks and coffee.
Slice the sponge thinly, and put the sponge and coffee mixture in layers in a 6 inch (15 cm.) cake tin or souffle dish, beginning and ending with cake.
Cover and put in the refrigerator for 12 hours.
Turn but of the mould and ice with whipped cream and sprinkle with the nuts.
Cut in wedges and serve as a cake or cold sweet.