Instructions: Line a 13 x 9 inch cake pan with waxed paper; grease paper. Preheat oven to 375 degrees.

To make cake: Beat yolks and half the sugar until thick. Beat whites until stiff; beat in remaining sugar. Fold into yolk mixture. Sift flour and baking powder onto egg mixture; fold in with almonds. Spread batter in pan.

Bake 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Turn onto waxed paper. Peel off lining paper. Cool. Cut cake lengthwise into 3 strips.

To make filling and frosting: Mix cornstarch, granulated sugar, coffee powder and a little milk. Heat remaining milk. Stir milk into cornstarch mixture; return to heat. Bring to a boil, stirring constantly until thickened. Cool, stirring frequently. Cream butter and powdered sugar until fluffy. Gradually beat in coffee sauce. Spread coffee cream over 2 strips of cake. Stack strips. Spread coffee cream thinly over cake, reserving some for decoration. Sprinkle with crumbs. Put reserved coffee cream into a pastry bag fitted with a fluted nozzle. Decorate cake with rosettes of coffee cream and candied coffee bean. (the picture shows the coffee bean in the middle of the rosette.)
*The recipe doesnt specify what kind of cookie, but the picture looks like a shortbread cookie.

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