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1
preheat oven to 350 and butter a 9 inch springform pan.
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2
prepare cake by beating egg whites and sugar until very stiff.
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3
In a small bowl, lightly whisk egg yolks and gently fold into egg white mixture.
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4
Fold in flour into the meringue, and pour batter into prepared pan.
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5
Bake for 35 minutes.
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6
Remove cake from oven and cool before preparing the filling and the burnt sugar sauce.
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7
While cake is baking, prepare filling by whipping the cream with the sugar until stiff.
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8
to make the burnt sugar cream, place the 3/4 cup sugar in a sauce pan over medium and heat until brown and melted.
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9
Pour 1/2 cup cold water and 1 tbsp instant coffee granules into the caramel, and continue to cook over low heat.
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10
in a small bowl beat 1 egg yolk, 1 tbsp flour, 1 cup milk, 1/2 cup sugar.
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11
Take this mixture and add to the caramel mixture over low heat and mix until unified stirring constantly.
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12
Remove from heat, and mix in 1 stick butter until melted.
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13
remove from heat.
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14
to make the pralines, fit a jelly roll pan with aluminum foil and butter well.
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15
melt 3/4 sugar in a frying pan over low-medium heat.
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16
When completely melted and browned, add nuts and cook until nuts are slightly toasted.
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17
spread mixture into jelly roll pan, and allow to harden.
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18
Once hard, break into bite size pieces.
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19
When the cake is completely cooled start assembling: Cut cake in half lengthwise with a large knife.
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20
Sparead the whipped cream mixture inside, and lay the top back on the cake.
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21
Pour the burnt sugar cream all over the cake, covering the top and letting it ooze down the sides.
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22
sprinkle the top with the pralines.
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23
refrigerate.
