Coffee Cake with Cinnamon Cream

INGREDIENTS:
5 seperated eggs
175g caster suagr
25g roasted sugar
120ml cold,strong coffee
75g melted butter
110g ground almonds
110g flour
200ml cream
1 pod vanilla (seeds scraped out)
1-2 tsp grounded cinnamon
2 tbsp icing sugar

PREPARATION:
1) Whisk the egg yolks with 1/2 cup sugar in a mixing bowl until very pale and thick.
2) Stir in the crushed coffee beans, coffee, butter and almonds until blended.
3) Sift in the flour and fold in gently.
4) Whisk the egg whites until firmly peaking. Gradually whisk in the remaining sugar until stiff.
5) Gradually fold into the egg yolk mixture until incorporated.
6) Spoon into the tin and bake for 10 minutes. Reduce the oven temperature to 160°C (140° fan) gas 3 and cook for a further 35-40 minutes.
7) Insert a skewer or cocktail stick into the centre of the cake - it will come out clean when the cake is cooked.
8) Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the topping:
1) Whisk the cream with the vanilla seeds until thick, but not stiff.
2) Sift in the icing sugar and cinnamon and whisk again.
3) Spread the cream on top of the cake.