Name: Kahlua coffee cake
Yield: 16 servings
Cuisine: Bake
Ingredients: 6.00 eggs extra-large, seperated; 690.00 ml castor sugar; 690.00 ml flour cake; 30.00 ml Baking powder; 45.00 ml cocoa powder; 45.00 ml butter; 375.00 ml milk; 125.00 ml sugar; 125.00 ml water; 30.00 ml kahlua liqueur; 200.00 ml milk; 100.00 ml sugar; 10.00 ml nescafé instant coffee granules; 3.00 eggs extra-large, seperated; 10.00 ml Sheridans gelatine powder; 30.00 ml water cold; 500.00 ml cream; 60.00 ml kahlua liqueur; 10.00 ml Sheridans gelatine; 40.00 ml water cold; 500.00 ml cream fresh, chilled; 65.00 ml castor sugar

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Ingredients (22)

CAKE

6.00	eggs — extra-large, seperated
690.00 ml	castor sugar
690.00 ml	flour — cake
30.00 ml	Baking powder
45.00 ml	cocoa powder
45.00 ml	butter
375.00 ml	milk

SYRUP

125.00 ml	sugar
125.00 ml	water
30.00 ml	kahlua liqueur

FILLING

200.00 ml	milk
100.00 ml	sugar
10.00 ml	nescafé instant coffee granules
3.00	eggs — extra-large, seperated
10.00 ml	Sheridans gelatine — powder
30.00 ml	water — cold
500.00 ml	cream
60.00 ml	kahlua liqueur

ICING

10.00 ml	Sheridans gelatine
40.00 ml	water — cold
500.00 ml	cream — fresh, chilled
65.00 ml	castor sugar

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a large, 30 cm springform cake tin and line the sides with baking paper or use two tins, 24 and 20 cm in diameter respectively.
Whisk the egg whites until stiff but not dry. Gradually whisk in the sugar, add the egg yolks and whisk until pale and light.
Sift the flour, baking powder and cocoa together twice. Boil the butter and milk together. Fold the flour mixture into the egg mixture, alternating with the milk mixture.
Turn into the prepared tins and bake for about 70 minutes for the large tin and 50 minutes for the smaller tins or until a testing skewer comes out clean when inserted into the centre of the cake.
Leave the cake to cool slightly in the tin before turning out onto a wire rack to cool completely. Cut the cake into three sections horizontally.
SYRUP: Heat the sugar and water until the sugar has dissolved. Bring to the boil and boil for about 5 minutes or until syrupy. Remove from the heat, add the liqueur and cool completely. Spoon over each of the cake layers.
FILLING: Boil the milk, sugar and coffee together. Whisk the egg yolks until light and add the hot milk mixture while beating continuously. Heat over boiling water while beating continuously until the mixture thickens slightly, but does not come to the boil.
Add the gelatine and liqueur and cool completely. Whip the cream until stiff and beat the egg whites until stiff peaks are formed. Fold both the cream and egg whites into the cooled coffee mixture.
Line the cake tins with baking paper once again. Place a cake layer in the bottom of the cake tin, followed by a layer of filling. Repeat, ending with a cake layer. Cool overnight.
Unmould the cake on a cake platter.
ICING: Mix the gelatine with the cold water and leave for 5 minutes. Melt in the microwave oven, but do not bring to the boil. Whip the cream until stiff, whisk in the castor sugar and fold in the melted gelatine.
Cover the top and sides of the cake with the icing and decorate with cream rosettes.
Makes 1 large cake, or 1 medium-sized and 1 smaller cake.