COFFEE GATEAU

Preheat oven to 180 deg C First prepare a round 7" Genoese sponge . Place 3 lightly beaten eggs and 1/3rd of a cup of castor sugar and beat on high speed until light , pale and frothy . Add 1/4 cup of melted butter and then using a metal spoon fold through 1/3 rd cup of plain flour with 1/2 tsp of salt . Pour into 2 lightly greased and lined 7" round pans . Bake in preheated oven for 15- 20 minutes . Turn out onto a wire cooling rack and leave until completely cold . To make the butter cream , dissolve 3/4 cup of castor sugar in 2/3 rds of a cup of water over a low heat , gradually bring to the boil and then remove and pour over 4 lightly beaten egg yolks , beating all the time . Continue beating until the mixture is thick and creamy . Gradually beat in 1 and 1/4 cups of melted butter and the blend in 4 tbs of strong black coffee . Sandwich the cakes together with buttercream and spread a layer of the buttercream around the sides . Roll the sides of the cake in chopped walnuts to coat evenly . Spread a layer of buttercream over the top of the cake , pipe the remainder around the top edge . Decorate with walnuts and crystallised violets .