Rum And Coffee Gateau
|Sponge||1 (About Round About 7 Inches In Diameter)|
|Strong coffee||1⁄2 Pint|
|Split walnuts||8 Ounce|
|Water icing||1⁄2 Cup (8 tbs)|
Line a cake tin, the same size as the sponge cake, with greased paper.
Split the cake across to make about 4 layers.
Cream together the butter and sugar until very soft and light.
Work in the 2 egg yolks, 1 gill of the coffee and the rum.
The mixture will doubtless have a curdled appearance, but this does not matter.
Put 1 layer sponge cake in the bottom of the tin.
Pour over enough coffee to moisten this.
Spread with a thin layer of the coffee mixture.
Put the next layer of sponge over the top, moisten with coffee and spread with coffee mixture.
Continue in this way until you put on the top layer of sponge.
Simply moisten this with coffee.
Put a piece of paper over the top of the cake and put a weight on top.
Remove the weight and paper and gently pour away any coffee that may have come to the top of the cake.
Turn out of tin.
Cover the top with a water icing and decorate with halved walnuts.