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1
Preheat oven to 350F.
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2
Butter 9-inch-diameter springform pan.
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3
Line bottom with parchment paper.
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4
Butter parchment.
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5
Dust pan with flour.
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6
Finely grind bread in processor.
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7
Spread on baking sheet.
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8
Bake until golden, stirring occasionally, about 10 minutes.
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9
Finely grind breadcrumbs in processor.
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10
Measure 3/4 cup crumbs (reserve remainder for another use).
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11
Finely grind nuts in processor.
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12
Using electric mixer, beat 3/4 cup sugar and yolks in large bowl until thick, about 3 minutes.
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13
Beat in rum, coffee powder mixture and peel.
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14
Mix in 3/4 cup crumbs and ground nuts.
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15
Beat whites and salt in another large bowl until soft peaks form.
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16
Gradually add remaining 1/4 cup sugar and beat until stiff.
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17
Fold 1/3 of whites into batter.
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18
Fold in remaining whites in 2 additions.
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19
Spoon batter into pan.
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20
Bake cake until tester inserted into center comes out clean, about 45 minutes.
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21
Cool in pan on rack 10 minutes.
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22
Turn out cake.
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23
Peel off parchment.
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24
Turn cake over; cool on rack 15 minutes.
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25
Line baking sheet with foil.
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26
Lightly oil foil.
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27
Place cake on prepared sheet.
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28
Combine sugar and water in heavy medium saucepan.
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29
Stir over medium-low heat until sugar dissolves.
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30
Increase heat to medium-high and boil without stirring until mixture turns amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 6 minutes.
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31
Pour caramel over top of cake.
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32
Oil tip of knife.
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33
Immediately cut through caramel layer only, marking 8 serving pieces.Garnish with walnut halves.
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34
Cool completely.
