Mocha Torte

Recipe Ingredients

1 cup	62g / 2.2oz	Flour - sifted
1/8 teaspoon	0.6ml	Salt
1 teaspoon	5ml	Baking powder
4		Egg yolks
1 cup	198g / 7oz	Powdered sugar
4 tablespoons	60ml	Ice water
1 tablespoon	15ml	Coffee essence
1 teaspoon	5ml	Vanilla
4		Egg whites - stiffly beaten
		Filling
3 cups	711ml	Whipped cream
2 tablespoons	30ml	Confectioners' sugar
1 tablespoon	15ml	Coffee essence

Recipe Instructions

Sift the flour, salt and baking powder 3 times. Beat the egg yolks; gradually add the sugar, beating until thick and light in color. Combine water, coffee essence and vanilla. Add to yolk mixture alternately with the flour mixture. Fold in the egg whites. Turn into two 8-inch layer-cake pans that have been greased and dusted with flour.

Bake in a 350 degree oven 20 minutes or until a cake tester comes out clean. Cool.

Combine the filling ingredients. Spread one layer with the mixture. Top with remaining layer.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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