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1
Make 8 inch spring form cake;.
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2
Grease with butter an 8 inch spring form pan.
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3
Sprinkle first with granulated sugar.
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4
Then dust with flour, removing by tapping excess out.
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5
Set oven to 350 degrees.
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6
Beat the eggs and sugar, and coffee granules over a saucepot of hot water on medium heat.
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7
Beating with a rotary beater until mixture is thickend and leaves a ribbon like effect with beaters are lifted.
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8
Take from the heat and beat until cool.
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9
If you are using an electric beater, than the cooking process is not really necessary.
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10
Sift the measured flour and fold into the cooled egg mixture, alternating with the walnuts in three batches.
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11
Pour into the prepared sugared floured pan.
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12
Bake 350 degrees for 30 minutes or until tester comes away clean.
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13
Turn onto a wire rack and cool.
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14
Slice the berries reserving a few for decorations.
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15
Whip the heavy cream until it holds its shape.
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16
Can sweeten if desired with a tablespoon corn syrup.
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17
As you will notice the berries and cream is not sweetened.
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18
When the cake is cooled and about ready to serve, split cake into three layers.
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19
Remove 1/3 of the whipped cream for the top plain layer.
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20
Combine the remaining whipped cream with the berries.
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21
Place first layer onto serving dish and place 1/2 of filling .
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22
Top with second layer and another of filling.
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23
Top with final layer and and last of the whipped cream, garnish with a few whole berries.
