Time
prep 0:45
total 1:45
Ingredients
| 1 cup | strong coffee | | 1 cup | sifted cake flour | | 1 tsp. | baking powder | | 5 | eggs, separated | | 1 cup | sugar | | 2 | grains salt |
Filling
| 1 cup | butter, softened | | 1 cup | brown sugar | | 1/2 cup | strong coffee | | 2 | egg yolks | | Toasted slivered almonds |
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Instructions
Prepare the coffee (2 tablespoons coffee to 1 cup water) and cool it. Reserve 1/2 cup of the coffee for the filling. Sift the flour with the baking powder and salt twice. Beat the egg whites until stiff. Add 1/2 cup of the sugar gradually and beat constantly until thick. Beat the egg yolks until light. Add the other 1/2 cup sugar gradually and continue beating until light and fluffy. Combine both mixtures and fold to blend thoroughly. Add the flour alternately with 1/2 cup of the cooled coffee.
Spoon the batter into an ungreased, deep, round baking pan. Bake in a moderate oven (350°F) for about 45 minutes, or until done when tested. Invert on a cake rack and cool. Cut the cake into 2 layers.
Filling:
Cream the butter with the sugar until very light. Add the coffee gradually and beat with a rotary beater until fluffy. Beat in the egg yolks. The filling should be of a spreading consistency. Spread the between the layers, over the top and on the sides. Decorate with the toasted almonds. Place the torte in a cool place for several hours before cutting.
Author's Comments
A very light and tender torte with a mild coffee flavor. The filling is satin-smooth and rich.
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