2 tsp. instant coffee powder
4 lg. eggs
1/2 c. sugar
1 c. flour
1/4 c. butter

Preheat oven to 375 degrees. Dissolve coffee in 1 tablespoon water in large bowl over pan of hot water. Add eggs, sugar, and pinch of salt and beat until very thick.

Remove bowl from pan. Sift flour and fold in alternately with melted butter. Pour into greased and lined 8-inch round cake pan. Bake for 40 minutes. Cool on wire rack.

FILLING AND TOPPING:

1 tbsp. cornstarch
1/2 c. milk
3 tbsp. sugar
1 tbsp. instant coffee powder
1 egg yolk
3/4 c. butter
3/4 c. confectioners sugar
Chocolate shavings
Candy coffee beans

Place cornstarch in small saucepan and blend in milk. Add sugar and coffee and bring to a boil, stirring. Simmer for 2-3 minutes, stirring constantly. Remove from heat and cool slightly, then add egg yolk and beat well.

Cook over gentle heat for 2 minutes, then remove from heat and leave to cool. Beat butter with sifted confectioners sugar. Add cooled custard and beat to a smooth creamy consistency.

Cut cake into 2 layers and put back together with 1/3 filling. Coat and decorate cake with remainder and top with chocolate shavings and candy coffee beans. Serves 12.