• Preheat oven to 350F.
• Grease your cake pan (I used an 8" spring form)

For the Cake:

• In a small bowl, mix flour and potato flour.
  ⅓ cup flour, ⅓ cup potato flour
• In a medium bowl beat together 5 egg yolks with 1 cup of confectioners sugar, until pale and thick.
  5 large eggs, 1¼ cup confectioners sugar
• In a separate bowl beat together egg whites and gradually add the remaining confectioners sugar and vanilla extract. Add in the lemon juice.
  1¼ cup confectioners sugar, 1 tsp vanilla extract, 1 tsp lemon juice
• Carefully fold 1 quarter of the egg whites into the yolk mixture using a spatula.
• Fold in the flour into the yolk mix until well incorporated.
• Add in the rest of the egg white mixture.
• Spoon batter into the greased cake pan and bake for 35 minutes or until cake springs back when lightly touched.

For the cream:

• Beat heavy cream and confectioners sugar.
  1¼ cups heavy cream, 5 Tbsp confectioners sugar
• Add in vanilla extract.
  1 tsp vanilla extract
• Add in mascarpone cheese and continue beating.
  1¼ cup mascarpone cheese,
• Combine espresso with coffee liqueur.
  ⅓ cup espresso, ⅓ cup coffee liqueur

Putting the cake together:

• Slice cake into thirds horizontally.
• Brush bottom layer with coffee mix.
• Spread one thirds of the cream and cover with the middle slice of cake. Brush with the coffee mix and top with more cream. Repeat with the top layer of cake.
• Spread the cream over the entire cake, decorate with dark chocolate shavings and it is ready to slice and eat!
  3 oz dark chocolate,