|Instant coffee powder||2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|For filling and topping|
|Milk||1⁄2 Cup (8 tbs)|
|Instant coffee powder||1 Tablespoon|
|Butter||3⁄4 Cup (12 tbs)|
|Confectionery sugar||3⁄4 Cup (12 tbs)|
|Chocolate shavings||6 Tablespoon|
|Candy coffee bean||5 Tablespoon|
Preheat the oven to 375°.
Dissolve coffee in 1 tbsp water in large bowl over pan of hot water.
Add eggs, sugar and pinch of salt and beat till very thick.
Remove bowl from pan.
Sift flour and fold in alternately with melted butter.
Pour into greased and lined 8 inch round deep cake pan.
Bake for 40 minutes.
Cool on wire rack.
To make filling, place cornstarch in small saucepan and blend in milk.
Add sugar and coffee and bring to a boil, stirring.
Simmer for 2-3 minutes, stirring constantly.
Remove from heat and cool slightly, then add egg yolk and beat well.
Cook over gentle heat for 2 minutes, then remove from heat and leave to cool.
Beat butter with sifted confectioners' sugar.
Add cooled custard and beat to a smooth creamy consistency.
Cut cake into two layers and put back back together with one-third of filling.
Coat and decorate cake with remainder and top with chocolate shavings and candy coffee beans.