Mocha Honey Cream Torte Recipe
Yield: 2 CakeRecipe by luhu.jp
Ingredients:
6 each: Eggs large,
6 cup: Mocha custard cream
2 t: Baking soda,
1/2 cup: Sunflower oil,
1 1/3 cup: Sugar,
1 1/3 cup: Honey,
3 1/2 cup: Flour,
1 t: Baking powder,
1 cup: Strong coffee,
1 cup: Apricot preserves or jam,
1/2 cup: Sweet sherry,
Fine dry bread crumbs,
Butter,
MOCHA CUSTARD CREAM
12 ounce: Evaporated milk,
1 each: Vanilla pudding package NOT instant,
2 each: Egg yolks,
4 ounce: Butter unsalted,
1/2 cup: Powdered sugar,
1/2 cup: Strong coffee,
2 T: Instant coffee,
1/2 cup: Sweet sherry,
Directions:
Mocha Cream Custard directions: Slowly add the evapoarted milk in a
large sauce pan. to the pudding mix Save 2 tablespoons for use later
in the recipe. Stir constantly and cook over medium heat. Beat the
egg yolks with the 2 tablespoons of milk until they are frothy, add
to the mixture, bring to a boil for 5 minutes being sure to keep the
boil very slight. Heat the coffee, mix in the instant coffee and add
to the pudding stirring well. Set this aside, cover, and cool. Cream
the butter & sugar in a large bowl until fluffy. Scrape the sides of
the bowl and add 3-4 tablespoons of the pudding, mix well, add the
remaining pudding in 2 parts, beat after each addition of pudding.
This may be refrigerated for 2-3 days but be sure to bring to room
temp before using. Torte directions: Butter 2 springform pans <9"> be
sure to cover the sides. Sprinkle the bread crumbs even to the rim.
Shake out the excess. Seperate the eggs. Beat the yolks with sugar
until they are fluffy, add oil and beat until pale, add honey and
beat again. Combine dry ingredients and sift, add to yolk mixture in
1/3s, while stirring add the coffee. Whip the egg whites until they
become stiff and fold into the mixture. Pour into the springform pans
and bake in a pre-heated oven at 350 degrees F for 1 hour. Cool
slightly, remove form pan, and place on cooling racks. Cut i torte
into 3 layers. Place 1 layer on 2 crossed pieces of wax paper,
sprinkle with a little of the sherry, and spread with a thin coating
of the apricot jam, then with the mocha cream,add the next layer and
repeat, then cover with the remaining layer. Sprinkle with sherry,
cover with foil, and refrigerate for 6 hours. Ice with the remianing
mocha cream. You may o maynot wish to decorate the top. Repeat the
steps for the 2nd. torte because one torte is never enough! ORIGIN:
Larissa Belikovskaya, Kiev, Ukraine, circa 1996
Source from luhu.jp
large sauce pan. to the pudding mix Save 2 tablespoons for use later
in the recipe. Stir constantly and cook over medium heat. Beat the
egg yolks with the 2 tablespoons of milk until they are frothy, add
to the mixture, bring to a boil for 5 minutes being sure to keep the
boil very slight. Heat the coffee, mix in the instant coffee and add
to the pudding stirring well. Set this aside, cover, and cool. Cream
the butter & sugar in a large bowl until fluffy. Scrape the sides of
the bowl and add 3-4 tablespoons of the pudding, mix well, add the
remaining pudding in 2 parts, beat after each addition of pudding.
This may be refrigerated for 2-3 days but be sure to bring to room
temp before using. Torte directions: Butter 2 springform pans <9"> be
sure to cover the sides. Sprinkle the bread crumbs even to the rim.
Shake out the excess. Seperate the eggs. Beat the yolks with sugar
until they are fluffy, add oil and beat until pale, add honey and
beat again. Combine dry ingredients and sift, add to yolk mixture in
1/3s, while stirring add the coffee. Whip the egg whites until they
become stiff and fold into the mixture. Pour into the springform pans
and bake in a pre-heated oven at 350 degrees F for 1 hour. Cool
slightly, remove form pan, and place on cooling racks. Cut i torte
into 3 layers. Place 1 layer on 2 crossed pieces of wax paper,
sprinkle with a little of the sherry, and spread with a thin coating
of the apricot jam, then with the mocha cream,add the next layer and
repeat, then cover with the remaining layer. Sprinkle with sherry,
cover with foil, and refrigerate for 6 hours. Ice with the remianing
mocha cream. You may o maynot wish to decorate the top. Repeat the
steps for the 2nd. torte because one torte is never enough! ORIGIN:
Larissa Belikovskaya, Kiev, Ukraine, circa 1996
Source from luhu.jp