Bake sponge cake mixture in buttered gem pans. Cool, remove centres and fill with coffee cream. Garnish tops with whipped cream, sweetened and flavored with vanilla and brandy, and insert strips of angelica to represent handles.

Coffee Cream

Scald one and one-half cups milk with two and one-half tablespoons ground coffee and strain. Mix thoroughly one-half cup sugar, one-fourth cup flour and one-eighth teaspoon salt. Pour on gradually, while stirring constantly, the scalded milk. Add yolks two eggs, slightly beaten. Return mixture to double boiler and cook fifteen minutes. Cool, add one-third cup English walnut meats, cut in pieces, and one-half teaspoon vanilla.