Title: Mocha Honey Cream Torte
Categories: European Ethnic Cake Dessert Check
Yield: 2 Cake
| 6 | | Eggs large |
| 6 | c | Mocha custard cream |
| 2 | ts | Baking soda |
| 1/2 | c | Sunflower oil |
| 1 1/3 | c | Sugar |
| 1 1/3 | c | Honey |
| 3 1/2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | c | Strong coffee |
| 1 | c | Apricot preserves or jam |
| 1/2 | c | Sweet sherry |
| | | Fine dry bread crumbs |
| | | Butter |
| MOCHA CUSTARD CREAM |
| 12 | oz | Evaporated milk |
| 1 | | Vanilla pudding package NOT instant |
| 2 | | Egg yolks |
| 4 | oz | Butter unsalted |
| 1/2 | c | Powdered sugar |
| 1/2 | c | Strong coffee |
| 2 | tb | Instant coffee |
| 1/2 | c | Sweet sherry |
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 1/3's, 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