Strawberry Walnut Cream Cake
Method Grease pan and sprinkle first with granulated sugar and then with flour.
Set oven at mod- erate (350Â°F).
To prepare the cake: beat eggs and sugar with instant coffee over a pan of hot water with a rotary beater until the mixture is thick and leaves a ribbon trail when the beater is lifted.
Take from heat and beat until cool.
If using an electric beater, no heat is necessary.
Sift flour and fold into egg mixture in 3 portions with the walnuts.
Turn into prepared pan and bake in preheated oven for 30-35 minutes, or until cake springs back when lightly pressed with a fingertip.
Turn cake onto a wire rack to cool.
Slice strawberries (reserve a few whole ones for decoration).
Whip the cream until it holds a soft shape.
When cake is cold, split in 3 layers and fill with two-thirds of the whipped cream mixed with the sliced strawberries.
The filling should be really lavish.
Spread remain- ing cream on top and sides of cake and decorate with reserved strawberries.