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Category: Tortes
Prep Time: Cook Time: Total Time:
2 1/2 cups pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 eggs
2 cups sugar
1 cup canola oil
1/2 cup whipping cream
1/2 cup brewed espresso
1 teaspoon vanilla extract
Mocha buttercream (recipe follows)
1 cup sugar
1 cup water
Preheat oven to 350 degrees. Grease two (8-inch) round pans, line bottoms with parchment, then grease and flour.
In mixing bowl, whisk together pastry flour, baking powder, salt and cinnamon.
In large mixing bowl, whisk together eggs, sugar, oil, cream, espresso and vanilla, until fully combined.
Add dry ingredients to wet ingredients and combine using a whisk, being careful not to overmix, which will over-develop the gluten. (Batter should be lumpy.) Transfer to prepared pans, dividing evenly.
Bake in preheated oven 30 to 35 minutes, until tester inserted into cake comes out clean. Let cake stand 10 minutes in pans, then remove and transfer to cooling rack to cool completely before icing.
While cake cools, prepare a simple syrup: In small saucepan, combine water and sugar and bring to a boil over medium heat. Once it boils, remove from heat and cool to room temperature.
Then chill in refrigerator.
To split cooled cake layers for a four-layer torte: Using a serrated knife, slice about the top half-inch of the rounded cake top to create a level surface.
Then, using same knife, go around entire cake, cutting about an inch into the center of the cake to create a guide, then cut the layers horizontally in half.
Place one cake bottom on a serving plate.
Save the other bottom layer for the top of the cake (you'll flip it over to provide a flat top surface).
Brush the top of each cake layer with some of the simple syrup before icing; this adds sweetness and keeps the cake moist.
To assemble, spread icing between layers, then up sides and over top of cake.
Store iced cake in refrigerator, but let icing reach room temperature before serving.
Mocha buttercream:
1 1/2 cups sugar (11 ounces)
6 tablespoons water
6 large egg whites (about 3/4 cup)
Pinch of salt
1/4 teaspoon cream of tartar
2 cups (4 sticks) unsalted butter
3 tablespoons coffee extract
Dissolve sugar in water in medium saucepan. Place pan on stovetop and bring to a boil over medium heat. Place candy thermometer in pan.
Meanwhile, place egg whites in bowl of stand mixer. When sugar starts to boil, start whipping eggs slowly.
When sugar reaches 230 degrees, whip whites faster, adding salt and cream of tartar once whites are frothy. Once egg whites have reached the stiff peak stage and sugar is cooked to 239 degrees, pour the cooked sugar in a steady stream into the egg whites, while continuing to beat on low speed.
When all of the cooked sugar has been added, stop the mixer, and scrape sides of mixing bowl back into mixture. Continue beating whites at medium speed until whites are cool. There must be no heat in meringue or butter will melt.
While whites are beating, soften butter or very cautiously in the microwave. Be careful not to melt butter in microwave, only soften it.
Add softened butter in small pieces to whipped egg white mixture. Once all butter has been added, continue mixing at a slow speed until the cream is perfectly smooth.
Add coffee extract and continue mixing until fully combined. (Note: If icing does not thicken, stir over a bowl of ice until it thickens.)
Transfer finished buttercream to a storage container and refrigerate if not using immediately.
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CAPPUCCINO TORTE WITH MOCHA BUTTERCREAM
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Category: Tortes
Prep Time: Cook Time: Total Time:
2 1/2 cups pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 eggs
2 cups sugar
1 cup canola oil
1/2 cup whipping cream
1/2 cup brewed espresso
1 teaspoon vanilla extract
Mocha buttercream (recipe follows)
1 cup sugar
1 cup water
Preheat oven to 350 degrees. Grease two (8-inch) round pans, line bottoms with parchment, then grease and flour.
In mixing bowl, whisk together pastry flour, baking powder, salt and cinnamon.
In large mixing bowl, whisk together eggs, sugar, oil, cream, espresso and vanilla, until fully combined.
Add dry ingredients to wet ingredients and combine using a whisk, being careful not to overmix, which will over-develop the gluten. (Batter should be lumpy.) Transfer to prepared pans, dividing evenly.
Bake in preheated oven 30 to 35 minutes, until tester inserted into cake comes out clean. Let cake stand 10 minutes in pans, then remove and transfer to cooling rack to cool completely before icing.
While cake cools, prepare a simple syrup: In small saucepan, combine water and sugar and bring to a boil over medium heat. Once it boils, remove from heat and cool to room temperature.
Then chill in refrigerator.
To split cooled cake layers for a four-layer torte: Using a serrated knife, slice about the top half-inch of the rounded cake top to create a level surface.
Then, using same knife, go around entire cake, cutting about an inch into the center of the cake to create a guide, then cut the layers horizontally in half.
Place one cake bottom on a serving plate.
Save the other bottom layer for the top of the cake (you'll flip it over to provide a flat top surface).
Brush the top of each cake layer with some of the simple syrup before icing; this adds sweetness and keeps the cake moist.
To assemble, spread icing between layers, then up sides and over top of cake.
Store iced cake in refrigerator, but let icing reach room temperature before serving.
Mocha buttercream:
1 1/2 cups sugar (11 ounces)
6 tablespoons water
6 large egg whites (about 3/4 cup)
Pinch of salt
1/4 teaspoon cream of tartar
2 cups (4 sticks) unsalted butter
3 tablespoons coffee extract
Dissolve sugar in water in medium saucepan. Place pan on stovetop and bring to a boil over medium heat. Place candy thermometer in pan.
Meanwhile, place egg whites in bowl of stand mixer. When sugar starts to boil, start whipping eggs slowly.
When sugar reaches 230 degrees, whip whites faster, adding salt and cream of tartar once whites are frothy. Once egg whites have reached the stiff peak stage and sugar is cooked to 239 degrees, pour the cooked sugar in a steady stream into the egg whites, while continuing to beat on low speed.
When all of the cooked sugar has been added, stop the mixer, and scrape sides of mixing bowl back into mixture. Continue beating whites at medium speed until whites are cool. There must be no heat in meringue or butter will melt.
While whites are beating, soften butter or very cautiously in the microwave. Be careful not to melt butter in microwave, only soften it.
Add softened butter in small pieces to whipped egg white mixture. Once all butter has been added, continue mixing at a slow speed until the cream is perfectly smooth.
Add coffee extract and continue mixing until fully combined. (Note: If icing does not thicken, stir over a bowl of ice until it thickens.)
Transfer finished buttercream to a storage container and refrigerate if not using immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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