Coffee Pecan Torte

Torte simply means 'layered cake'.

Yield 1 x 8 inch round

Ingredients
Cake:
6 eggs, separated,
2/3 C sugar
1/2 t vanilla
1/2 t instant coffee, dissolved
1 C plain flour
1 t cocoa
1/4 C pecans, chopped
Cream:
300 mL thickened cream
2 T icing sugar
2 t instant coffee, dissolved

Method:
1. Preheat oven to 170 degress and grease and line baking tin.
2. Beat whites until stiff peaks form.
3. In a separate bowl, beat egg yolks whilst gradually adding sugar, vanilla and coffee.
4. Fold in whites, flour and cocoa.
5. Fold in pecans.
6. Bake for 20-25 minutes or until cake springs back when touched.
7. Cool completely.
8. Using a sharp knife or cake layerer, cut cake in half horizontally. Set aside.
9. Beat thickened cream and sugar until stuff.
10. Beat in dissolved coffee.
11. Assemble torte by spreading cream between the layers and on the top and sides of the cake.
12. Refrigerate before serving.