Ukrainian sponge coffee torte
Posted by Olga at 5/5/02 11:32:19 am
A very light and tender torte with a mild coffee flavor. The filling is satin-smooth and rich.
1 cup strong coffee (2 tablespoons coffee to 1 cup water)
1 cup sifted CAKE flour
1 teaspoon baking powder
Few grains salt
5 eggs, separated
1 cup granulated sugar
Prepare the coffee and cool it. Reserve 1/2 cup of the coffee for the filling.
Sift the flour with the baking powder and salt twice. Beat the egg whites until stiff. Add 1/2 cup of the sugar gradually and beat constantly until thick.
Now beat the egg yolks until light. Add the other 1/2 cup sugar gradually and continue beating until light and fluffy.
Combine both mixtures and fold to blend thoroughly. Add the flour alternately with 1/2 cup of the cooled coffee.
Spoon the batter into an ungreased, deep, round baking pan. Best to use springform pan. Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done when tested.
Invert on a cake rack and cool. Cut the cake into 2 layers. Spread the following filling between the layers, over the top and on the sides:
1 cup butter (soft)
1 cup brown sugar
1/2 cup strong coffee
2 egg yolks
Toasted slivered almonds
Cream the butter with the sugar until very light. Add the coffee gradually and beat with a rotary beater until fluffy. Beat in the egg yolks.
The filling should be of a spreading consistency. Spread as directed. Decorate with the toasted almonds. Place the torte in a cool place for several hours before cutting.
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