Easy Coffee Layer Cake

• 1 sponge cake (8-inch /20cm - 9-inch /23cm diam, 2 layers unfilled)
• 1 tablespoon instant coffee
• 34 cup sugar
• 14 cup water
• 12 teaspoon rum (or 2 Tbsp rum or brandy) or 12 teaspoon brandy extract (or 2 Tbsp rum or brandy)
• 1 12 cups heavy cream (whipped)
• 14 cup walnuts (chopped) or 14 cup toasted almond (chopped)

1. Cut each layer of sponge in half horizontally.
2. Boil instant coffee, sugar and water together, stirring constantly until the sugar has dissolved commpletely, then simmer for 2 minutes.
3. Cool and add essence or spirits.
4. Whip the cream.
5. Place a layer of sponge on a serving plate and drizzle one sizth of the syrup over it.
6. Spread over a sixth of the whipped cream.
7. Drizzle the same quantity of syrup over the next layer of sponge while it is laying on work surface, then place it, coffee side down over the cream.
8. Repeat with the remaining layers, then cover the top and sides with the remaining cream.
9. Sprinkle nuts over side and top of cake.
10. Refrigerate for at least 12 hours, but preferably 24 hours before serving.
11. Cut in wedges to serve.

cake, coffee, sugar, water, rum, heavy cream, walnuts

Taken from www.food.com/recipe/easy-coffee-layer-cake-129126 (may not work)