Best Coffee Cream Torte Recipes

WALNUT TORTE WITH COFFEE WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
• Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
• Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.

AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM

Steps:

• Butter 3 Nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper.
• Dust the pans with flour and shake out any excess.
• Preheat oven to 350°F.
• In a bowl with an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted (about 5 minutes).
• In a food processor or blender, pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine.
• Add the walnuts, the bread crumbs, the coffee and the rum to the yolks and fold gently.
• In another bowl, with clean beaters, beat the egg white just to stiff peaks.
• Gently and gradually fold the whites into the yolk mixture.
• Divide the batter among the three cake pans, spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles.
• Bake the layers 20 to 25 minutes, or until the sides pull away from the pans and the tops spring back when pressed gently.
• Cool in pans on racks for ten minutes.
• Run a sharp knife round the sides of the layers and carefully invert the layers onto the racks.
• Remove and discard parchment paper and allow layers to cool completely.
• Make the Coffee Whipped Cream:.
• In a large, chilled bowl, stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved.
• Add remaining cream and confectioner's sugar and beat until cream forms stiff peaks.
• This will provide enough whipped cream to fill the two layers and to garnish the top.
• You can place the cream for the top in a pastry bag and decorate the top with rosettes.
• Garnish with the toasted walnut halves.

CHOCOLATE TORTE WITH COFFEE CREAM

Steps:

• Preheat a convection oven to 375 degree F. If using a regular oven preheat to 400 degrees F.
• Bring some water to a simmer in a medium pot over medium heat. Put 3/4 cup of the butter and 3/4 cup of the chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove it from the heat and whisk in the powdered sugar.
• In a separate bowl, whisk the egg yolks and eggs over the simmering water to warm the eggs. Fold in the chocolate mixture, then fold in the cake flour.
• Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to 1/2-inch from the top with the batter. Arrange the tins on a baking sheet and bake until they are set around the edges but are still liquid in the center, about 10 to 12 minutes. Check them after 10 minutes, don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
• While the torte is baking, put the remaining 1/4 cup butter and 1/4 cup chocolate chips into a bowl, melt them as before, and keep it warm. Beat the heavy cream in a large bowl until it forms soft peaks. Quickly beat in the coffee liqueur and refrigerate until ready to use.
• Slice the strawberries in half, leaving the stem on 1 half. Sprinkle the cut sides with sugar and caramelize them using a brulee torch.
• Brush a wide stripe of the melted chocolate across each serving plate. Arrange the caramelized strawberries above the stripe. Unmold each torte on top of the stripe on 1 side. Put a dollop of the whipped cream on the other side of the stripe. Top the whipped cream with the chopped nuts and a light dusting of cocoa powder. Garnish with mint sprigs and serve.

COFFEE ICE CREAM TORTE

Steps:

• Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months., Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.

COFFEE AND TURRON ICE CREAM TORTE WITH HONEY-BRANDY ORANGES

Steps:

• Butter large piece of foil. Stir sugar, honey, and 1 tablespoon water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 4 minutes. Remove from heat. Immediately stir in almonds. Pour mixture onto prepared foil. Cool completely. Chop praline into 1/2-inch pieces.
• Line 9x5x23/4-inch metal loaf pan with plastic. Stir vanilla ice cream, 2 tablespoons brandy, and orange peel in bowl. Fold in cookies. Spoon half of ice cream mixture into prepared pan. Cover and freeze pan and remaining vanilla ice cream mixture separately until almost firm.
• Stir coffee ice cream, 2 tablespoons brandy, and ground coffee in another bowl. Fold in chopped praline. Spoon half of coffee ice cream mixture atop vanilla ice cream in loaf pan. Top with remaining vanilla ice cream mixture, then coffee ice cream mixture. Cover with plastic and freeze until firm, about 4 hours. (Can be made 2 days ahead. Keep frozen.)
• Remove torte from loaf pan. Cut into 1-inch-thick slices and serve with oranges.

QUICK DOBOS TORTE WITH COFFEE CREAM

Steps:

• Carefully slice each thawed pound cake into 6 to 8 horizontal even layers.
• Combine water, sugar, vanilla extract, and instant coffee in a saucepan over medium-high heat. Stir and bring to a boil. Reduce heat to a soft, slow, consistent boil with small bubbles. Stir frequently and cook until mixture starts to have a foamy look, about 1 hour.
• When cream starts to rise, continue stirring gently. If foam continues and does not settle by stirring, sprinkle with flour while stirring constantly, and allow to cook for about 5 more minutes. Coffee mixture should be a little syrupy and slightly caramelized. Don't overcook at this point once you reach the slightly syrupy stage or it will revert to a liquidy gritty texture which is undesirable to the final result of a fluffy cream.
• Remove from heat. Stir butter pieces into the coffee mixture until melted. Transfer to the refrigerator to cool down.
• Once cream is cooled, beat with an electric mixer until stiff and fluffy. Gently fold in whipped topping. Refrigerate for 2 more hours.
• Set the first layer on a cake platter and spread coffee cream in a thin layer on top. Add the 2nd cake layer and frost. Continue putting the torte together, sticking the individual layers together with coffee cream. Frost torte on the top and on the sides as well.

COFFEE CREAM TORTE

Steps:

• ICING: Heat 3/4 cup milk on medium heat. Add coffee. Little by little (1 Tbsp at a time) add a little hot milk mixture to the powdered custard, stir and put it all into the milk pan again. Stir. Bring to a gentle simmer, stirring occasionally until thickened. Have ice ready in a large bowl and put pan on ice to cool down. Refrigerate until cake is ready to ice. CAKE: Beat egg yolks till thick and lemon-colored; gradually beat in 1/4 cup sugar and vanilla. Beat egg whites till soft peaks form; gradually add 1/2 cup sugar and beat till stiff peaks form. Fold yolks into whites. Sift together flour, baking powder and 1/2 tsp salt; fold into egg mixture. Put into 2 greased round cake pans and bake at 375 degrees F. for about 12-15 min. Loosen sides, turn out on a cake rack to cool. ICING CONT'D: Whip cold butter. Add icing sugar and 1/4 tsp salt. Whip until smooth. Add cooled custard 1 Tbsp at a time to the above mixture until combined. Frost cake and serve or refrigerate.

PECAN TORTE WITH COFFEE CREAM

Steps:

• To make the torte: Heat the oven to 350F. Butter the bottom of a 9" springform pan (use a parchment paper circle in bottom if possible). You can toast the nuts for a deeper roasted taste, but I skip this. Place the pecans in the bowl of a food processor fitted with a steel blade and process until finely ground (may be a bit paste-y). In the bowl of the Kitchenaid mixer, beat the egg yolks at medium speed until light and fluffy, about 4 minutes. Gradually add the granulated sugar, beating until well blended. Mix the ground pecans into the yolk mixture. In another large bowl, using the electric hand mixer with clean, dry beaters, beat the egg whites until stiff but not dry. Fold the egg whites gently into the nut mixture in two additions. Pour the batter into the prepared pan. Bake the cake until a tester inserted into the center comes out clean, about 40 minutes. Cool for 5 minutes in the pan, then run a knife between the cake and the pan sides to loosen, and remove the pan sides. Cool the cake completely on a wire rack (the cake will fall in the center). To make the coffee cream: When you are ready to serve the cake, in a large bowl an electric mixer, beat the cream, confectioners' sugar, coffee mixture, and vanilla on medium-high speed until stiff peaks form. Spread the coffee cream on top of the cake just before serving. Sprinkle fresh red raspberries on top. The cake may be made 1 day in advance and stored, tightly wrapped, in the fridge.

WALNUT TORTE WITH COFFEE WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
• Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). DO AHEAD Cake can be prepared 1 day ahead. Cover and store at room temperature.
• Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.
• Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Fall Desserts Slideshow.