Café and Pecan Cake

Grease two 9-inch round cake pans and dust with flour

Beat the egg whites until stiff and add the sugar (1/4 cup) gradually, beating constantly

Set aside

Beat the yolks until thickened and add 3/4 cup of sugar gradually, beating constantly

Combine the coffee and pecans, reserving 3 or 4 spoonfuls for decoration

Next, add the biscuit flour, active dry yeast, and lime zest

Gently fold in the beaten egg whites and pour into prepared pans

Bake at moderate heat (170°F) for about 25 minutes, or until a toothpick inserted comes out clean

Remove from oven

When ready, drizzle with glaze (see recipe below), let cool, and turn onto wire rack

Fill as desired and decorate with reserved pecans

Glaze

Heat over low heat and cook until it reaches the thread stage.