Ukrainian sponge coffee torte

A very light and tender torte with a mild coffee flavor. The filling is satin-smooth and rich.1 cup strong coffee (2 tablespoons coffee to 1 cup water)1 cup sifted CAKE flour 1 teaspoon baking powderFew grains salt 5 eggs, separated 1 cup granulated sugarPrepare the coffee and cool it. Reserve 1/2 cup of the coffee for the filling.Sift the flour with the baking powder and salt twice. Beat the egg whites until stiff. Add 1/2 cup of the sugar gradually and beat constantly until thick.Now beat the egg yolks until light. Add the other 1/2 cup sugar gradually and continue beating until light and fluffy.Combine both mixtures and fold to blend thoroughly. Add the flour alternately with 1/2 cup of the cooled coffee.Spoon the batter into an ungreased, deep, round baking pan. Best to use springform pan. Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done when tested.Invert on a cake rack and cool. Cut the cake into 2 layers. Spread the following filling between the layers, over the top and on the sides:Filling1 cup butter (soft) 1 cup brown sugar 1/2 cup strong coffee 2 egg yolksToasted slivered almondsCream the butter with the sugar until very light. Add the coffee gradually and beat with a rotary beater until fluffy. Beat in the egg yolks.The filling should be of a spreading consistency. Spread as directed. Decorate with the toasted almonds. Place the torte in a cool place for several hours before cutting.