Coffee Cream Torte

Directions

1. 1
   ICING:
2. 2
   Heat 3/4 cup milk on medium heat.
3. 3
   Add coffee.
4. 4
   Little by little (1 Tbsp at a time) add a little hot milk mixture to the powdered custard, stir and put it all into the milk pan again. Stir.
5. 5
   Bring to a gentle simmer, stirring occasionally until thickened.
6. 6
   Have ice ready in a large bowl and put pan on ice to cool down. Refrigerate until cake is ready to ice.
7. 7
   CAKE:
8. 8
   Beat egg yolks till thick and lemon-colored; gradually beat in 1/4 cup sugar and vanilla.
9. 9
   Beat egg whites till soft peaks form; gradually add 1/2 cup sugar and beat till stiff peaks form. Fold yolks into whites. Sift together flour, baking powder and 1/2 tsp salt; fold into egg mixture. Put into 2 greased round cake pans and bake at 375 degrees F. for about 12-15 min. Loosen sides, turn out on a cake rack to cool.
10. 10
    ICING CONT'D:
11. 11
    Whip cold butter. Add icing sugar and 1/4 tsp salt. Whip until smooth. Add cooled custard 1 Tbsp at a time to the above mixture until combined. Frost cake and serve or refrigerate.