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220g cups pecans |
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grate |
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mix well |
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Spread yolks over whites. Partially fold in the nuts in quarters. Do not overmix. Divide into two 9 inch lined cake tins. Bake in moderate oven 25-35 minutes or until a toothpick comes out clean. Cool completely. |
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Frost cake immediately before serving. |
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2 tablespoons instant coffee |
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grind |
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1 cup sugar |
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beat until thick and creamy |
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7 egg yolks |
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7 egg whites |
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beat until stiff peaks form |
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pinch salt |
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mocha-mallow whipped cream frosting |
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1/3 cup prepared instant coffee |
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Combine in double boiler, melt. Chill in refrigerator, mixing occasionally. |
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Beat with some cream, fold in remainder. |
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175g white marshmallows |
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2 cups heavy cream |
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Whip |
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