COFFEE HOUSE GATEAU

1. Preheat oven to 350°F. Grease and line 3 pieces of 9” cake pans.
2. In a mixing bowl, mix and sift dry ingredients. Make a well in the center and add egg yolks, water and margarine. Blend until mixture is smooth. Do not overmix. Set aside.
3. Beat egg whites until frothy then add cream of tartar and sugar. Continue beating until stiff but not dry. Fold egg whites lightly into batter mixture. Pour (about 350 g batter) into 3 pieces greased and paper-lined round pans. Bake for 40 to 45 minutes or until done.
4. Invert immediately on a cooling rack and let stand for 2 hours until cake is completely cooled.
5. Put a layer of chiffon cake on a cake platter. Fill with coffee custard. Lay other cake. Frost top and sides of cake with coffee butter cream icing and garnish with any of the suggested toppings. Chill and serve cake.

COFFEE CUSTARD FILLING:

1. Scald milk over medium to low fire. Temper egg yolks and mix into the hot milk.
2. Add cornstarch, coffee, sugar, coffee liqueur, margarine and powdered sugar. Whisk mixture continuously until it thickens.

COFFEE BUTTERCREAM ICING:

1. Scald milk. Temper egg yolks and mix into hot milk. Add cornstarch, coffee, sugar and coffee liqueur. Whisk mixture continuously until it thickens. Set aside to cool.
2. Meanwhile, cream margarine until light and fluffy. Add powdered sugar and continue to mix until well blended.
3. Add cooled coffee custard gradually. Beat mixture until liquid is well incorporated before adding more of the custard.

SUGGESTED CAKE TOPPINGS: Use 500 g block chocolate

1. CHOCOLATE LEAVES

Gather about 10 pieces of rose leaves. Wash and pat dry. Coat underside of leaf with melted chocolate. Leave on top of parchment paper to dry. Place chocolate leaves in the freezer for about 2 minutes. Remove from freezer and carefully peel the leaves. Set aside.

2. CHOCOLATE SHAVINGS

Drizzle melted chocolate on top of parchment paper and make abstract patterns. Let dry. Carefully peel off chocolate drizzle from parchment paper. Set aside.

3. CHOCO-DIPPED NUTS

Dip whole walnuts in melted chocolate mixture. Let walnuts dry. Set aside.

4. GLAZED NUTS

Toast silvered almonds in a mixture of 1 tsp corn oil, 2 stp coffee liqueur and 2 tbsp light syrup. Set aside. Makes 8-10 servings.