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Coffee Cake

Make a paste with the following ingredients: seven ounces of dried and sifted flour, half a pound of powdered sugar, seven ounces of butter, one tablespoonful of potato flour, the yolks of six eggs, the whites of six eggs well whisked, one whole egg, two tablespoonfuls of brandy and a little salt. Put in a buttered cylinder-mould and bake. While it is cooling beat up the whites of four or five eggs and sift n them half a pound of caster-sugar, whip this over the fire until thick, then remove and continue whipping until it is cold; add half a wineglassful of extract of coffee to give it a dark color. Put half a pound of butter in a basin, work with a spoon, and pour the coffee mixture in it as soon as it becomes creamy. When the cake is cold divide in thin slices, mask each layer with the coffee mixture, build the cake to its original form, mask it all over with more of the coffee mixture, smooth over and decorate. Put it on a dish on a folded napkin and fill the hollow with the remainder of the preparation.