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1
Preheat oven to 350F (180C).
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2
Separate eggs.
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3
Combine egg yolks and 1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes.
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4
Dissolve coffee powder in boiling water.
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5
Blend in vanilla and dissolved coffee powder.
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6
Combine flour and baking powder and blend into batter.
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7
Beat egg whites until stiff.
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8
Fold into batter.
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9
Turn into ungreased 10-inch tube pan.
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10
Bake 30 minutes.
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11
Invert onto rack and let stand until completely cool.
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12
For frosting: Whip cream with 2 tablespoons sugar until soft peaks form.
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13
Add cold coffee and liqueur and beat until stiff.
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14
Slice cake crosswise into thirds.
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15
Use about 13 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired).
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16
Chill until whipped cream is slightly firm.
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17
Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired.
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18
Chill 4 hours before serving.
