|Margarine||2 Tablespoon (Fleischmann's Variety)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Instant coffee||3 Teaspoon (Chase And Sanborn)|
|Whipping cream||1⁄2 Pint|
Make a roux first: Melt Fleischmann's Margarine in saucepan on low heat, add flour, stirring constantly and cook gently for 1/2 minute.
Add milk all at once; stir over low heat with wire whisk for 2 to 3 minutes until thick; remove from heat, pour into a bowl, cover and cool in refrigerator for 1 hour.
Beat margarine, sugar and the egg in another bowl until creamy.
Add some of the ground nuts to mixture (reserving some for decoration).
Add the cooled roux spoonful by spoonful gradually into the mixture.
Stir in the coffee to taste.
Take an 8" round springform cake tin and line it with wax paper which has been greased with a little margarine.
Paper should cover bottom and sides.
Cover bottom of tin with lady fingers.
Trim the bottoms of the lady fingers which are going to go around the tin to make them stand up more easily.
With the cut off bits, fill in the gaps on bottom of tin. (The up standing lady fingers should be same height as tin.)
Pour some of mixture into tin, then add a layer of fingers, then the rest of mixture, finishing with a layer of fingers.
Refrigerate for at least 2 hours.
Actually this recipe can be kept in refrigerator for several weeks.
Transfer it onto a serving plate, cover with whipped cream, decorate with the rest of the ground walnuts.