5 egg whites
2/3 c. ground almonds
1 c. powdered sugar
Butter and flour for cake pans

Preheat oven to 400 degrees. Whip egg whites until stiff. Fold in powdered sugar and ground almonds. Butter cake pan and spread with flour. Pour in almond batter. Bake 15 minutes. Test with a toothpick.

TOPPING:

3 egg yolks
3/4 c. sugar
1/2 c. roasted sliced almonds for decoration
1 c. coffee cream
1 1/2 tbsp. butter

Mix together the egg yolks, coffee, cream, sugar, and butter in a stainless steel bowl. Heat the mixture to just under the boiling point while stirring. Reduce heat and allow to simmer until it begins to thicken. (If you let it boil it will turn to scrambled eggs.) Cool in bowl.

Spread topping over almond cake just before serving and sprinkle with toasted almonds.