Mocha Honey Cream Torte
Ingredients
6 eggs large
6 C. mocha custard cream
2 tsp. baking soda
1/2 C. sunflower oil
1 1/3 C. sugar
1 1/3 C. honey
3 1/2 C. flour
1 tsp. baking powder
1 C. strong coffee
1 C. apricot preserves or jam
1/2 C. sweet sherry
Fine dry breadcrumbs
Butter
Mocha custard cream
12 ounces evaporated milk
Vanilla pudding package not instant
2 egg yolks
4 ounces butter unsalted
1/2 C. powdered sugar
1/2 C. strong coffee
2 Tbsp. instant coffee
1/2 C. sweet sherry
Cooking Instructions
Mocha Cream Custard directions: Slowly add the evaporated milk in a large sauce pan to the pudding mix Save 2 Tbls. for use later in the recipe. Stir constantly and cook over medium heat. Beat the egg yolks with the 2 Tbls. of milk until they are frothy, add to the mixture and 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 3-4 Tbls. of the pudding, mix well, add the remaining pudding in 2 parts, beat after each addition of pudding. This may be refrigerated for 2-3 days but be sure to bring to room temperature before using. Torte directions: Butter 2 springform pans (9 inch); be sure to cover the sides. Sprinkle the breadcrumbs even to the rim. Shake out the excess. Separate 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, 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 for 1 hour. Cool slightly, remove from 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. Repeat the steps for the 2nd torte because one torte is never enough
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