This recipe comes from all_dessert_recipes@egroups.com  which is one of the recipe groups at www.egroups.com. It was submitted by Bella whose address is baribel@swipnet.se.

Ingredients

250 g (8 oz) almond paste
2 egg whites from middle-sized eggs
2 tbs cocoa

Filling:
4 dl (2 cups) heavy cream
2 tbs coffee powder
1 dl (1/2 cup) powdered sugar
2 egg yolks
2 tbs whiskey

Decoration:
15 chocolate coffee beans

Heat the oven to 175ºC / 350ºF. Grate the almond paste and stir in egg whites and cocoa. Spread out the batter in a greased, breadcrumbed baking dish with loose edges, diameter approx 24 cm / good 9in. Bake in the lower part of the oven for about 15 minutes. Allow to get cold and loosen it, but leave it in the dish.

Filling:
Mix cream, coffee, and powdered sugar in a bowl. Beat the cream really thick and beat in egg yolks and whiskey. Spread this cream over the cake in the dish, cover with plastic foil, and freeze for at least 4 hours.

Cut it to your liking and serve.

Serves approx 15 pieces

Enjoy!
Bella