4 eggs
1 tbsp. instant coffee
1/2 c. finely chopped walnuts
1/2 c. sugar
3/4 c. flour

FILLING:

1 pt. strawberries, cleaned
1 c. heavy cream

Grease an 8 inch spring form pan and sprinkle first with granulated sugar, then flour. Preheat oven to 350 degrees. To prepare cake, beat eggs, sugar, and instant coffee over a pan of hot water (double boiler) with rotary beater until the mixture is thick and leaves a ribbon trail when beater is lifted. Take from heat and beat until cool. If using electric beater, no heat is necessary.

Sift flour and fold into egg mixture in 3 portions with walnuts. Turn into prepared pan and bake for 30-35 minutes or until cake springs back when lightly pressed with fingertips. Turn cake onto wire rack to cool. Slice strawberries (reserve a few whole ones for decoration). Whip the cream until it holds a soft shape. When cake is cool, split in 3 layers and fill with 2/3 of the whipped cream mixed with strawberries. The filling should be really lavish. Spread remaining cream on top of cake and decorate with reserved strawberries.