It’s amazing what you can create with just eggs, sugar, nuts, and coffee. This layered cake may require some extra TLC, but the results are definitely worth the efforts.

Recipe by Pessi Piller

Prep by Shaindy Sturman

Styling and photography by Chay Berger

Yield: approximately 10 servings

 

Ingredients:

8 eggs, separated

Pinch salt

1½ cups sugar, divided

2 tablespoons instant coffee diluted in 2 teaspoons hot water

2 cups finely ground hazelnuts

2 cups finely ground hazelnuts

 

 

Coffee Cream

4 egg yolks

¼ cup sugar

1½ cups almond milk

1½ tablespoons coffee diluted in 1 tablespoon water

 

Directions:

To prepare cream, combine yolks and sugar in a bowl and whisk until pale yellow.

Heat almond milk in a small saucepan until edges are bubbling slightly; do not boil.

Pour almond milk into bowl of yolks, whisking consistently so eggs don’t scramble.

Pour mixture back into pot and cook until it coats back of spoon.

Keep whisking and do not boil.

Pour into bowl. Add diluted coffee and mix well.

For a more professional touch, strain mixture through a very fine mesh sieve.

Cover with plastic wrap; plastic should be on surface of cream.

Refrigerate for at least 3 hours.

To prepare cake, preheat oven to 350°F.

In a clean bowl, whip egg whites with salt on medium-low speed until foamy.

Slowly add ¾ cup sugar.

Raise speed to medium and beat until soft peaks form; do not overbeat. Set aside.

In another bowl, add egg yolks with remaining ¾ cup sugar.

Beat for 3–4 minutes, until pale yellow.

Add dissolved coffee and mix until just combined.

And ground hazelnuts.

Fold in ⅓ of egg whites using a spatula, then add remaining egg whites in 2 batches.

Mix until just combined.

Spread onto two lined baking sheets (real ones work best).

Bake for 13–17 minutes (if baking on two racks, rotate halfway through), until firm and cake springs back when lightly touched.

Cool completely.

Carefully flip each cake onto a clean piece of parchment paper.

Cut each cake, with parchment paper, in half.

To assemble, spread ¼ of coffee cream onto one rectangle of cake.

Top with another layer of cake, followed by cream, until all cake layers are finished, ending with cake.

Freeze overnight.

Thaw slightly before serving.

Cut into neat rectangles using a sharp knife. Clean knife between each cut.