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 at room temperature overnight)
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:
Mix the crust ingredients to form a dough. Divide the dough into two equal parts. Use a stand mixer if possible.
Press the first half of the dough into the baking dish. Spread with jam, then top with the prepared coconut mixture.
Whip the egg whites with sugar until stiff peaks form. Fold in the shredded coconut that you mixed with flour and baking powder.
Beat the mixture for another minute until well combined.
Spread the coconut mixture over the dough. Bake at 180°C (350°F) for 40 minutes. For the last 7 minutes, move the pan lower in the oven and bake from the bottom.
Press the second half 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, coffee, and baking powder.
Spread the nut mixture over the dough. Bake the nut layer the same way as the coconut layer.
Allow the baked layers to cool, preferably overnight.
Coffee cream:
Pour 50 ml boiling water over the instant coffee and let it cool completely.
Beat the whole eggs and yolks until light in color, about 7 minutes.
Meanwhile, combine the sugar and 50 ml water in a heavy-bottomed saucepan and cook into a syrup.
Add the hot syrup to the whipped eggs one spoonful at a time while beating at high speed. Let the egg-and-syrup mixture cool to room temperature.
Whip the butter until white and fluffy, about 10 minutes. Gradually add the cooled coffee while continuing to whip.
Add the egg-and-syrup mixture to the butter and beat until all components are well combined.
Glaze:
Heat the milk, butter, and powdered sugar in a bowl until the sugar dissolves. Add the cocoa and heat for another minute, stirring vigorously. Remove from heat, stir for another minute, then pour the glaze over the cake.
Spread the coffee cream over the coconut layer and top with the nut layer. Refrigerate the assembled cake overnight.
Remove the cake from the refrigerator 45 minutes before serving.
