• Preheat the oven to 350 F.
• 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 confectioner's sugar, until pale and thick.
  5 large eggs, 1¼ cup confectioners sugar
  
• In a separate bowl, beat together egg whites. Meanwhile, gradually add in 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.
  
• Gently 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 the 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,
  
• In a separate bowl, combine espresso with coffee liqueur.
  ⅓ cup espresso, ⅓ cup coffee liqueur
  

Putting the cake together:

• Slice the baked cake layers into thirds horizontally.
  
• Brush bottom layer with coffee mix. Be careful not to overdo it so you have a moist but not soggy cake.
  
• Spread one third 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,