COFFEE NUT TORTE

COFFEE NUT TORTE image

I believe this cake falls under the catagory of "decadent." Just the fact that it has three layers makes it special in my book. I'm not fond of two-layer cakes--they look so skimpy. This cake has some interesting ingredients you're sure to love! Recipe & photo: Midwestliving.com

Provided by Ellen Bales

Categories Cakes

Time 30m

Number Of Ingredients 16

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Ingredients

6 eggs
2 c all purpose flour
1 Tbsp baking powder
1 1/2 c sugar
1/2 c strong brewed coffee or espresso, room temperature
1 c ground walnuts or pecans
1 recipe creamy butter frosting
coarsely chopped nuts (optional)
CREAMY BUTTER FROSTING:
1/2 c milk
2 tsp cornstarch
1 Tbsp rum or 1/2 tsp. rum extract
1/4 c (1/2 stick) softened butter
2 c powdered sugar
2 Tbsp unsweetened cocoa powder
1 tsp pure vanilla extract

Steps:

1. Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. In a medium bowl stir together flour and baking powder; set aside.
2. In a large mixing bowl beat egg yolks, sugar, and coffee with an electric mixer on low until combined. Beat on high about 5 minutes or until satin smooth. Add flour mixture and beat until combined; stir in nuts. Set aside.
3. Thoroughly wash beaters. In a very large mixing bowl beat egg whites on medium until stiff peaks form. Gradually fold batter into beaten egg whites until combined. Pour into three 9x1-1/2-inch baking pans which have been greased and lined with waxed paper (also greased).
4. Bake in a preheated 350-degree oven for 20 to 25 minutes or until cake tops spring back when lightly touched. Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans; remove waxed paper. Cool thoroughly on wire racks.
5. Spread 1/2 cup Creamy Butter Frosting on each layer; stack layers. Frost sides and top of cake with remaining frosting. If desired, garnish with chopped nuts. Loosely cover and chill cake for up to 3 days.
6. CREAMY BUTTER 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. Stir in rum or rum extract. Cover surface with plastic wrap. Cool to room temperature (do not stir).
7. In a large mixing bowl beat softened butter for 30 seconds. Add 2 cups powdered sugar; unsweetened cocoa powder and vanilla. Beat with electric mixer on medium until light and fluffy. Add cooled milk mixture to butter mixture, half at a time, beating on low after each addition until smooth. Beat in 5 to 6 cups additional powdered sugar until spreading consistency. Garnish with chopped walnuts or pecans if desired. Makes about 3-1/4 cups.