Ingredients for a 25×20 cm (approximately 10×8 inches) baking dish
Crust:
420 g (about 3.5 cups) all-purpose flour
5 egg yolks
250 g (about 1 cup) butter
90 g (about 3/4 cup) powdered sugar
2/3 tsp baking powder
2 tbsp cold water
Additional:
1 jar of black currant jam
Coconut meringue: 4 large egg whites
2 cups shredded coconut
140 g (about 2/3 cup) sugar
1/3 tsp baking powder
1 tbsp flour
Nut filling:
4 eggs
180 g (about 1 cup) sugar
180 g (about 1.5 cups) ground walnuts
1 tsp ground coffee
1/2 tsp baking powder
Coffee cream:
300 g (about 1.3 cups) very soft butter (ideally left out overnight at room temperature)
2 eggs
2 yolks
200 g (about 1.5 cups) powdered sugar
4 tsp instant coffee
2 x 50 ml (about 1/4 cup) water
Glaze:
50 g (about 3.5 tbsp) butter
10 tbsp milk
1/2 cup powdered sugar
3 tbsp heaping cocoa powder
Dough:
Combine all the ingredients to form a dough and divide it into two equal parts (the best way to make this dough is by mixing it in a stand mixer). Press the first part of the dough into the baking dish, spread with jam, and top with the prepared coconut mixture.
Whip the egg whites with sugar until stiff peaks form, then fold in the shredded coconut mixed with flour and baking powder.
Beat for another minute until well combined.
Spread the mixture over the dough and bake at 180°C (350°F) for 40 minutes.
For the last 7 minutes, bake from the bottom.
Press the second part of the dough into another baking dish, spread with jam, and top with the nut mixture.
Beat the eggs for about 8 minutes until light and fluffy.
Add the ground walnuts with coffee and baking powder.
Spread the nut mixture over the dough and bake in the same manner as the coconut layer.
Allow the baked layers to cool, preferably overnight.
Coffee cream:
Pour boiling water (50 ml) over the coffee and let it cool completely.
Beat the whole eggs and yolks until light in color, about 7 minutes.
Meanwhile, combine sugar and water (50 ml) in a heavy-bottomed saucepan and cook to make a syrup.
Add the hot syrup to the whipped eggs one spoonful at a time, continuing to beat at high speed.
Let it cool to room temperature.
Whip the butter until white and fluffy, about 10 minutes, then gradually add the coffee, continuing to whip.
Add the egg mixture with syrup and beat until all components are combined.
Glaze:
Heat the milk, butter, and sugar in a bowl until dissolved.
Add the cocoa and heat for another minute, stirring vigorously the whole time.
Remove from heat, stirring for another minute, then pour over the cake.
Spread the cream over the coconut layer and cover with the nut layer.
Refrigerate overnight.
45 minutes before serving, take it out of the refrigerator.