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    Torte: Kona Coffee Torte


    Source of Recipe


    BH&G Encyclopedia of Cooking vol 5

    List of Ingredients




    1 1/2 tb Instant coffee powder
    6 Egg yolks
    2 c Granulated sugar
    2 c Sifted all-purpose flour
    3 ts Baking powder
    1 t Vanilla
    1 c Ground walnuts
    6 Stiff-beaten egg whites

    -----ORANGE FILLING-----
    1 c Butter, softended
    2 c Sifted confectioners' sugar
    2 ts Unsweetened cocoa powder
    1/2 t Instant coffee powder
    2 tb Orange juice

    -----MOCHA FROSTING-----
    2 c Sifted confectioners' sugar
    2 ts Unsweetened cocoa powder
    1/2 t Instant coffee powder
    3 tb Butter, melted
    1/2 t Vanilla

    Recipe



    CAKE: Dissolve 1 1/2 tablespoons coffee powder in 1 cup cold water. Beat egg yolks till light and fluffy. Gradually add granulated sugar, beating till thick. Sift together flour, baking powder, and 1/4 teaspoon salt. Add to yolks alternately with dissolved coffee; beat well after each addition. Add 1 teaspoon vanilla and nuts. Fold in stiff-beaten egg whites. Bake in 3 paper-lined 9 x 1 1/2-inch round cake pans at 325 for 30 minutes. Cool 10 minutes. Remove from pans; cool. Fill cake with Orange Filling; frost top with Mocha Frosting.

    ORANGE FILLING: Cream 1 cup softened butter with 2 cups sifted confectioners' sugar. Beat in 2 teaspoons unsweetened cocoa powder, 1/2 teaspoon instant coffee powder, 2 tablespoons cold water, and orange juice.

    MOCHA FROSTING: Mix 2 cups sifted confectioners' sugar, 2 teaspoons unsweetened cocoa powder, and 1/2 teaspoon instant coffee powder. Add 2 tablespoons cold water; 3 tablespoons butter, melted; and 1/2 teaspoon vanilla. Beat till frosting is of spreading consistency.

 

 

 

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