A noteworthy, flavorful and rich torte that would be deeply appreciated on any table, and is perfect when served with a cup of tea or coffee. Way too good for the kiddies.
- 6 eggs, large
- 6 Cups Mocha Custard Cream (see below)
- 2 teaspoons baking soda
- 1/2 Cup sunflower oil
- 1 1/3 Cups sugar
- 1 1/3 Cups honey
- 3 1/2 Cups flour
- 1 teaspoon baking powder
- 1 Cup strong coffee
- 1 Cup apricot preserves or jam
- 1/2 Cup sweet sherry
- fine dry bread crumbs
- MOCHA CUSTARD CREAM
- 12 ounces evaporated milk
- 1 package vanilla pudding, not instant
- 2 egg yolks
- 4 ounces butter unsalted
- 1/2 Cup powdered sugar
- 1/2 Cup strong coffee
- 2 Tablespoons instant coffee
- 1/2 Cup sweet sherry
- Mocha Cream Custard directions: Slowly add the evapoarted milk in a large sauce pan; then add 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 and sugar in a large bowl until fluffy. Scrape the sides of the bowl and add 3 to 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 to 3 days but be sure to bring to room temp before using.
- Torte directions: Butter 2 springform pans (9-inch diameter) 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 the 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 remaining mocha cream. You may or maynot wish to decorate the top. Repeat the steps for the 2nd torte because one torte is never enough!
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