Italian Mocha Cake
|Eggs||6 , separated|
|Granulated sugar||250 Milliliter|
|Lemon juice||30 Milliliter|
|Lemon rind||5 Milliliter, grated|
|Instant coffee||5 Milliliter|
|Hot water||30 Milliliter|
|Pastry flour||125 Milliliter|
|Baking powder||10 Milliliter|
|Chocolate covered coffee beans||16|
Whip the egg yolks, beat in the sugar, lemon juice and rind.
Dissolve the coffee in the hot water, then add to the egg yolks.
Sift together the flour, baking powder and salt.
Fold into the egg mixture.
Beat the egg whites until soft peaks form.
Fold into batter.
Do not over mix.
Pour into 2 - 9" (23 cm) wax paper lined greased and floured round cake pans.
Bake in a preheated 350°F (180°C) oven for 20 minutes.
Transfer to a cooling rack, cool 10 minutes before removing from pans, cool completely.
Frost and fill with Mocha Cream Fillling .
Decorate with chocolate coffee beans.