By Starbuck!!!
This delicious cake is quite easy to make. It is best made the day before it is required. If this is not possible, make it two days ahead.Heat the coffee, sugar and water, stirring until the sugar dissolves, then boil without stirring until a drop between your thumb and forefinger forms a thread when these two fingers are moved about a centimetre (0.394 inch) apart. Cool until you can put your hand on the bottom of the container, then stir in the rum or brandy.
Drizzle each of the three sponge layers with a third of the coffee syrup, covering the surface evenly. Whip the cream stiffly, put a quarter on each of two layers, then cover with two thirds of the thickly sliced kiwi fruit. Stack these two layers on a flat serving plate, and cover with the remaining layer. Spread the remaining cream over the top and sides.
Toast the almonds under a grill until golden brown and when they are cool press them into the cream on the sides of the cake, tilting it slightly and rotating it. Cover lightly and refrigerate for at least 12 hours before serving. The texture changes during this time. Just before serving decorate the top with a ring of overlapping kiwi fruit slices. Pile drained mandarin segments in the centre of the cake if desired.
J