A. Cake
12 eggs, separated
12 tbsp sugar
1/2 tbsp baking soda
1/2 lb fresh roasted ground walnuts
2 tbsp flour
Bake on 2 cookie sheets lined with parchment paper at 350 for 20 minutes.
Invert cakes on fresh parchment paper, peel off paper, and divide each sheet into three long layers.
B. Brittle Cream
1 cup sugar
2 tbsp water
Cook until caramalized
Add 1/2 lb fresh toasted chopped almonds
Pour on parchment paper and cool
Mix 1 8 oz container cream cheese
1 stick butter or margarine
add brittled almonds
C. Chocolate Cream
1/2 lb good quality swiss chocolate (I use Noblesse)
1 tsp coffee
1 1/2 cups sugar
1/2 cup water
Dissolve over fire or in microwave
Beat one lb butter or margarine and 4 eggs
Add warm chocolate and mix well
Let solidify at room temperature to consistency of chocolate cream
D. Caramel Cream
1 box powdered sugar
8 tbsp oil
8 tbsp water
2 tbsp coffee dissolved in hot water
mix and refrigerate 1/2 hour
E. Assembly
1. Cake
2. Chocolate Cream
3. Brittle Cream
4. Cake
5. Chocolate Cream
6. Brittle Cream
7. Cake
8. Chocolate Cream
9. Caramel
10. Whip cream garnish around sides