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Coffee Torte |
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Serves: 8 Print this Recipe6 eggs white at room temperature 1/4 teaspoon cream of tartar 1 cup sugar 1 1/2 cups powdered sugar sifted 1 teaspoon almond extract 1/4 teaspoon allspice ground 1/4 teaspoon mace ground * Part two. 6 eggs yolk 1/2 cup sugar 1/2 cup coffee cold strong 1 tablespoon flour 1/2 cup butter real, softened 2 cups cream whipped 2 teaspoons unsweetened cocoa Beat egg whites until foamy; add cream of tartar, beat until whites hold a stiff peak. Continue beating and slowly add sugars, beating well between each addition. Add extract, allspice and mace and beat 2 minutes longer. Cut 4 8-inch circles from heavy paper. Divide meringue into 4 equal parts and spread evenly with spatula on circles. Place on baking sheets; bake in a preheated 250° F oven for 1 hour 15 minutes. Remove from oven; cool, then carefully remove paper from meringues. Filling: *For filling: Combine egg yolks, sugar, coffee and flour in double boiler. Cook over boiling water, stirring constantly until mixture thickens. Cool to lukewarm. Add butter by spoonfuls and beat until smooth and satiny. Spread filling over top of 3 meringue layers; stack layers ending with unfilled layer. Spread whipped cream over top and sides. Sieve cocoa over the top in a light dusting. Chill 4 hours or overnight before serving. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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