Kona Coffee Torte

Recipe Ingredients

		Cake
1 1/2 tablespoons	22ml	Instant coffee powder
1 cup	237ml	Cold water
6 cups	1188g / 41oz	Egg yolks (large)
2 cups	396g / 13oz	Sugar
2 cups	125g / 4.4oz	Unbleached flour - sifted
3 teaspoons	15ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Vanilla extract
1 cup	237ml	Walnuts - ground
6 cups	1188g / 41oz	Egg whites - stiffly beaten (large)
		Orange Filling
1 cup	198g / 7oz	Butter
2 cups	396g / 13oz	Confectioners' sugar - sifted
2 teaspoons	10ml	Cocoa powder
1/2 teaspoon	2.5ml	Instant coffee
2 tablespoons	30ml	Cold water
2 tablespoons	30ml	Orange juice
		Mocha Frosting
2 cups	396g / 13oz	Confectioners' sugar - sifted
2 teaspoons	10ml	Cocoa powder
1/2 teaspoon	2.5ml	Instant coffee
2 tablespoons	30ml	Cold water
3 tablespoons	45ml	Butter - melted
1/2 teaspoon	2.5ml	Vanilla extract

Recipe Instructions

The coco powder is not the cocoa drink mix.

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 walnuts and then fold in the stiffly beaten egg whites until no white remains.

Bake in 3 paper lined 9 X 1 1/2-inch round pans in a slow oven (325F) 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 gradually 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.

Source:
"Connie Kick"

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