Coffee Nut Torte

"Cake can be made up to 3 days in advance. Keep refrigerated."
 
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Ready In:
50mins
Ingredients:
14
Serves:
12-14
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ingredients

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directions

  • Preheat oven to 350°F.
  • Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Grease the bottoms of three 9 x1-1/2-inch round cake pans. Line pans with waxed paper; grease waxed paper. Set pans aside. In a medium bowl, stir together flour and baking powder; set aside.
  • In a large mixing bowl, beat egg yolks, sugar and coffee with an electric mixer on low speed until combined. Beat on high speed about 5 minutes or until satin smooth. Add flour mixture and beat until combined; stir in nuts. Set aside.
  • Thoroughly wash beaters. In a very large mixing bowl, beat egg whites on medium speed until stiff peaks form (tips stand straight). Gradually fold batter into beaten egg whites until combined. Pour into prepared baking pans.
  • Bake for 20 to 25 minutes or until cake tops spring back when lightly touched (centers may dip slightly). Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans; remove waxed paper. Cool thoroughly on wire racks.
  • Meanwhile, make frosting: In a small saucepan, whisk milk into cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. If you like, stir in rum. Cover surface with plastic wrap. Cool to room temperature (do not stir).
  • In a large mixing bowl, beat butter for 30 seconds. Add 2 cups powdered sugar; unsweetened cocoa powder, if you like; and vanilla. Beat with electric mixer on medium speed until light and fluffy. Add cooled milk mixture to butter mixture, half at a time, beating on low speed after each addition until smooth. Beat in 5 to 6 cups additional powdered sugar until spreading consistency.
  • Spread 1/2 cup frosting on each layer; stack layers. Frost sides of cake with remaining frosting. If you like, garnish with chopped nuts. Loosely cover and chill cake for up to 3 days.

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RECIPE SUBMITTED BY

<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well.&nbsp; We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects.&nbsp;</p> <p>Our current food interests have been on curries, steak, shellfish, and healthy desserts.&nbsp; The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p> <p>But we enjoy our wine (we keep a journal) and time together as we cook.&nbsp; When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port.&nbsp; So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines.&nbsp; And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt!&nbsp;</p> <p>But we do love to indulge!&nbsp; And love entertaining family and friends to sample new creations or enjoy some our famous concontions.&nbsp;</p> <p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals.&nbsp; Just for fun and some interested friends.&nbsp; I'll create a recipe list when I have made more progress.</p>
 
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