Separate 8 or 9 eggs, need 1 1/4 c. egg whites & the yolks
1 1/2 c. sugar

Have ready and sifted: 1 1/2 rounded tsp. baking powder

Beat egg yolks and a pinch of salt plus the sugar for 15 minutes. Beat egg whites until stiff. Add egg yolks and sugar combination slowly to egg whites. Fold in lightly. Add flour, baking powder very lightly with 1 teaspoon vanilla. Bake quickly in 400 degree oven for 5 to 6 minutes or until very lightly browned. Pans with gliders or "round-arounds" are used. Use about 1 1/4 large mixing spoon of batter to spread very thin over the bottom of the pan.

Use back of the spoon to spread the batter to the edge of the pan -- may need a little more batter if there are some places that look thin. When layers are baked remove from oven and rotate the glider around pan, remove layer and place on rack to cool. If glider sticks, loosen with a paring knife tip. Even if the layers split, it won't be noticed when iced and cake is put together.

FILLING FOR MOCHA TORTE:

Boil 3 cups of strong coffee (instant may be used) with 1 1/2 cups of sugar until it makes not quite 2 cups. In a large mixing bowl mix together: 2 sticks of butter 1 stick of butter

(Mix butter and butter first and then add egg yolks.) When well mixed add coffee syrup in a slow stream and beat well. After cake has been iced it can be placed in refrigerator for a short time, then powder cake generously with ground almonds (placing cake in refrigerator, not necessary).

PREPARATION OF ALMONDS:

Grind one pound of almonds, put in flat pan (jelly roll pan is good to use). Mix 3 tablespoons sugar with nuts. Brown under broiler or bake in oven until lightly browned. Stir frequently. If using broiler method be very watchful because it burns quickly. Use more nuts if desired.

HELPFUL HINTS: Beat egg whites in a very large bowl (8 quarts). Grease pans generously (I use 6 pans). More vanilla enhances the flavor. Syrup should be cold when added to icing. (Make the day before.) Almonds can be made before time and frozen. Cover cake well with ground nuts. The cake is rich and delicious and must be served at room temperature in order to savor the fullest flavor.