Austrian Coffee Cream Cake (Mokkatorte) |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 10 |
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Recipe is from Ann Knox's Austrian Cooking. 1960. Ingredients:
1 cup flour |
3/4 cup ground almonds |
3/4 cup sugar |
4 eggs |
1 tablespoon strong black coffee (mocha) |
3/4 cup sugar |
1/2 cup butter |
3 egg yolks |
1/2 cup strong black mocha-flavored coffee |
Directions:
1. Directions for Cake:.
2. Separate the egg yolks and whites.
3. Beat the egg yolks and sugar together until creamy.
4. Add the ground almonds and the tablespoon of coffee.
5. Beat the whites to a stiff froth. Fold this in alternately with the flour, until the whole is stiff but quite light.
6. Grease 2 cake-tins and dust with flour.
7. Bake in a moderate oven (350) for about 30 minutes.
8. Fill AND cover with Mocha cream.
9. Directions for Mocha Cream:.
10. Beat the egg yolks with the sugar.
11. Add the coffee and stir well.
12. Put in a double boiler and cook until the mixture is like a creamy custard.
13. Allow to cool.
14. Beat the butter to a cream. Mix this in with the custard.
15. Spread the cream on top of the lower half of the Torte. Place the other half on top. Cover the top and sides with the remainder.
16. If you can get little imitation coffee beans in chocolate or sweets, they make a nice decoration. Otherwise, use real coffee beans.
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