Cream butter and sugar. Beat in egg yolks. Fold in flour alternately with milk and vanilla. Whip egg whites until stiff. Fold alternately with walnuts into batter. Pour into a buttered and floured 23cm cake tin. Bake at 180C for about 45 minutes. Mix coffee with brandy and enough sugar to make a sweet syrup. Transfer cooled cake to a platter with a raised edge and poured syrup on. Repour on the syrup that is not absorbed. Keep on doing this until all liquid is absorbed.
Source: Notebook
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