Stir the butter soft with vanilla- and icing sugar. Separate the eggs and whip the yolks spumous. Mix butter-mixture, sifted flour, salt, coffee cream and yolks to a smooth mass. Beat the egg whites to stiff peaks with a mixer and fold into the yolk-mixture. Divide the mixture over 2 bowls and add all spices to 1 of the bowls.

Grease a springform pan of approximately Ø 20 cm. Spoon a very thin layer of the light batter into the pan . Place the pan in the upper part of the oven and grill a few minutes at 200°C/395°F, the batter must remain white but dry on top.

Cover, when the first layer is dry, with a dark layer (spices)dough and grill till dry. Repeat till all batter is used (put after 6-8 layers the pan on a lower rack).

The cake is ready when the last layer is dry .