Mama'S Walnut Cake

Instructions

1. 1.Separate the eggs. Combine yolks and sugar & mix in electric mixer until smooth, creamy and fluffy with no trace of sugar grains. Add ground walnuts and mix.
2. 2.Beat egg whites until stiff & peaks form. (Hint: eggs should be at room temperature and add some cream of tartar before beating.)
3. 3.Fold beaten whites into yolk-sugar-walnut mixture. Make sure there are no "white spots."
4. 4.Spoon mixture into two 9-inch spring-form cake pans with buttered bottoms only. (Hint: for 4 layers, place equal amounts in both pans; for 3 layers, divide accordingly.)
5. 5.Bake in a preheated 375-degree oven. After 15 minutes, lower the temp. to 350 and bake 45 minutes or until toothpick comes out clean. (Hint: I never bake longer than 60 mins. - usually 50 to 55.)
6. 6.Cool cake upside down so that centers don't collapse. (Hint: cake can be baked a day ahead and kept upside down in pan overnight.)
7. For Icing:
8. 1.In double boiler, combine egg yolks and 6 Tbsp. sugar. Beat while heating until mixture is thick and pale yellow (8-10 minutes.) Add cooled coffee. Remove from heat and cool. (Hint: I put Saran wrap
9. on pan and put it into the freezer while I prepare the rest.)
10. 2.Mix softened butter (room temperature) with 10-12 Tbsp. sugar (depending on taste) in electric mixer. Add vanilla, cognac and coffee-yolk-sugar mixture.
11. 3.Layer cake, spread filling between layers, over the top and on the sides. (Hint: I usually fill one of the layers with apricot or red currant preserves that have been diluted and stirred smooth.)