1 1/2 tb Instant Coffee Powder
1 c ;Cold Water
6 lg Egg Yolks
2 c Sugar
2 c Unbleached Flour; Sifted
3 ts Baking Powder
1/4 ts Salt
1 ts Vanilla Extract
1 c Walnuts; Ground
6 lg Egg Whites; Stiffly Beaten
ORANGE FILLING
1 c Butter
2 c Confectioners’ Sugar; Sifted
2 ts Cocoa; (Not The Drink Mix)
1/2 ts Instant Coffee
2 tb ;Cold Water
2 tb Orange Juice
MOCHA FROSTING
2 c Confectioners’ Sugar; Sifted
2 ts Cocoa; (Not The Drink Mix)
1/2 ts Instant Coffee
2 tb ;Cold Water
3 tb Butter; Melted
1/2 ts Vanilla Extract
Dissolve the coffee in the water. Beat the egg yolks
until light and fluffy, then gradually add the sugar,
beating until thick. Sift the dry ingredients
together and add to the creamed mixture alternately
with the coffee mixture, beating well after each
addition. Add the vanilla and ground walnurs and then
fold in the stiffly beaten egg whites until no white
remains. Bake in 3 paper lined 9 X 1 1/2-inch rond
pans in a slow oven (325 degrees F.) about 30 minutes
or until done. Cool until cold. Fill the cooled cake
with the Orange Filling; frost with the Mocha
Frosting. Garnish with whole walnut halves
ORANGE FILLING:
Cream the butter until light and fluffy the ngradually
add the confectioners’ sugar, creaming well. Beat in
the cocoa, instant coffee, cold water and orange
juice, blending well.
MOCHA FROSTING:
Mix the confectioners’ sugar, cocoa, and instant
coffee, blending well. Add the water, melted butter,
and vanilla. Beat until it reaches a spreading
consistency.
Yields
1 Torte