1hr 20min · 8 servings Ingredients: For the Sponge cake: • 4 eggs • 1/2 cup sugar • 1 cup flour, sifted For the Buttercream: • 4 egg whites • 1 cup sugar • 1 cup butter, softened • 2 to 3 teaspoons coffee extract For Assembling: • 2 cups almond slivers • Coffee beans Instructions: For the Sponge cake: • Preheat oven to 350 degrees. Butter and flour a springform pan. • Over a double boiler, beat the eggs and sugar until they reach 120 degrees, then remove from heat and beat with a hand mixer until mixture has doubled in size and become white. • Add the flour and stir using a rubber spatula. • Pour mixture into prepared pan and bake for 30 minutes. Allow to cool completely. For the Buttercream: • Over a double boiler, beat the egg whites and sugar until they reach 130