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MOCHA CAKE
Preheat the oven to 350F. Grease and flour a 8-inch round cake pan. To make the spongecake, whisk the eggs and sugar until foamy Sift the flour over the mixture in 3 batches and fold together lightly, adding the melted butter with the last batch. Pour the batter into the cake pan and bake for 30-35 minutes. Cool in the pan on a rack, then demold and cool completely. To make the syrup, heat the sugar and water over low heat, stirring occasionally at the beginning to help dissolve the sugar. When the liquid is clear, increase the heat and boil the sugar rapidly. Boil until sparkling, about 2-3 minutes. Leave to cool, then stir in the rum and coffee. To make the icing, heat the sugar and 1/4 cup water over low heat, stirring occasionally. Once the sugar is dissolved, increase the heat and boil the sugar rapidly. Put a candy thermometer in the pan after the sugar comes to a boil. Boil the sugar without stirring until the candy thermometer reaches 248F. In the bowl of a mixer beat the egg whites until they form stiff peaks. With the mixer running, add the hot syrup to the whites in a stream, beating, and beat the mixture until completely cool. Beat in the butter, a little at a time. Beat in the vanilla and coffee. To assemble the cake, slice the spongecake in half horizontally and place one of the halves on a cake platter. Brush each half with the coffee syrup. Frost the bottom layer with the buttercream, then lay the other half on top of the first. Frost the sides and top with the icing. Press the toasted almonds onto the sides of the cake. Fill a piping bag with any remaining frosting and pipe rosettes of the frosting onto the surface of the cake. Refrigerate before serving.
