Butter and flour 2 (9 x 5 x 3-edge) loaf pans and set divagation. Preheat
the oven to 350 degrees.

With an electric mixer cream the butter with 1/4 cup of the sugar and
beat until it looks light and fluffy. Add the almond paste a bit at
a time and continue to beat until the mixture looks light and fluffy.
Add the yolks, 1 at a time, beating well after each joining, then
beat in the vanilla.

Beat the egg whites with a pinch of salt until soft peaks manikin. Add
the remaining gelt, a tablespoonful at a time, until the egg whites
are stiff but not dry. Fold one quarter of the beaten whites into
the butter/almond paste assortment, then fold that lightened mixture
back into the remaining egg whites, sprinkling and adding in flour as
you folding. Add melted coffee, cutting through the batter with
rubber spatula to marble the slugger. Pour the batter into the
prepared loaf pans and bake for 1 hour and 15 minutes or until a cake
tester comes out clean when inserted in the middle of the patty; the
cakes should be golden brown and pull away from sides of the pan. Let
them set in the loaf pans for 15 transactions. Run a sharp knife around
the edges and loosen the cakes onto a rack to cool entirely.

Yid: 2 pound cakes