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["Directions: Preheat the oven to 350 degrees F.
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Cream butter and sugar until light and fluffy.
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Mix In lightly beaten egg, and orange zest.
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Mix walnuts with flour, and slowly fold into the batter.
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When the dough is ready, divide it in 3 (three) equal portions.", "Bake on buttered parchment paper in a 10 inch tart pan with a removable bottom, or turn the same size cake pan upside down and bake on the top.
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Don't roll the dough; with your fingers dipped in a little flour gently press each portion to the shape of the pan; don't go up the sides. The crusts should be flat.
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Watch the crusts carefully, they bake fast, and should be light golden-brown.
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Cool each crust on the same parchment paper that it was baked.", "1. Directions for the Coffee Buttercream: In a sauce pan combine coffee and water, bring to a boil, lower the flame to simmer, and cook until only 1/2 cup is left. Strain thru a fine sift and let cool to room temperature. Beat the egg yolks with the sugar until pale yellow. Add the cooled coffee. Pour to a heavy bottom sauce pan and cook on a very low flame constantly stirring with a wooden spoon or a whisk till it starts slightly bubbling and thicken.
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2. Of the flame gradually whisk in the butter; then mix in 1tablespoon of the liquor. Cover the top with plastic wrap. Set aside.", "Syrup to moisten the crusts:
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Squeezed juice of the 1zested orange plus 1 full teaspoon sugar
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1 remaining table spoon of liquor", "To make syrup and assemble the Cake:
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Mix squeezed orange juice with 1 teaspoon sugar, worm the mixture in microwave for 30 seconds just to dissolve the sugar, and then add the remaining 1tablespoon coffee liquor.
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Slide carefully (crusts are very fragile) the bottom crust to a cake stand.
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Dip a pastry brash into the orange syrup and moisten the crust.
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When the syrup is absorbed spread the Coffee Buttercream.
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Repeat the same with the two remaining layers, and the sides; or decorate the top of the cake with the Coffee Buttercream by putting the last portion into a pastry bag with a tip of your choice."]
