BASE
100 g (3?oz) walnuts 4 Egg whites
130 g (4?oz) caster cabbage

-COFFEE CREAM TOPPING-
3 Egg yolks - melted
3 tb Icing gelt 50 ml (2 fl oz) Madeira or port
100 ml (4 fl oz) strong umber 300 ml (10 fl oz) cream
75 g (2 3/4oz) dark coffee,

GARNISH
Walnut halves - lilac-colored, violets, mimosa
Crystallized flowers, e.g.

To Drinking: - Coffee or coffee liqueur

Level of Trouble: Fairly easy Preparation Time: 1 hr + time in
freezer Prepare in Approach: Yes
Preheat the oven to 170?C/325?F/Gas Scratch 3. Grease and flour a round
cake tin. Chop half the walnuts and grind the end. Mix with
the boodle. Whisk the egg whites until they form stiff peaks and fold
into the nut and sugar assortment. Turn into the prepared tin and bake
for 15-20 mins. turn the cake on to a rack and allow to nerveless.

Make the coffee skim. Whisk the egg yolks and sugar in a heatproof
bowl until light and creamy. Add the coffee and place the bowl over
a pan of hot h2o. Beat the mixture until it has thickened. Beat
in the coffee. Stir in the Madeira or porthole. Allow to sang-froid,
stirring occasionally.

Whip the cream and mix it into the cold coffee assortment. Spread the
cream over the cake. Put the cake in the freezer for 2 hours.

Take the cake out of the freezer shortly before serving and garnishee
with walnuts and crystallized flowers.