John Ernst Cafe's Mocha Torte

6 eggs, separated, room temperature
1 tablespoon plus 1 teaspoon cold water
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 cup super-fine sugar
1 cup cake flour, unsifted
1 teaspoon baking powder
Frosting (see recipe below)

Preheat oven to 375 degrees.

Combine the egg yolks, cold water, salt and vanilla in a mixing bowl. Whisk until smooth. Set aside.

Beat the egg whites in a large bowl until soft peaks form. Slowly add the sugar while beating, mixing well.

Slowly add the yolk mixture to the whites, mixing on low speed until the yolks are thoroughly blended in.

Sift the flour and baking powder together and add to the egg mixture with the mixer on its lowest speed. Do not overmix. Divide the batter between 2 greased floured 9" round cake pans. Bake in preheated oven 30 minutes or until the tops are almost brown.

Invert the layers onto wax paper and cool on racks. When cool, slice each into 3 horizontal layers, making a total of 6 layers. Discard the wax paper.

Place 1 layer on a cake plate and spread with frosting. Repeat, stacking layers. Top and sides may be frosted if desired.

1 pound unsalted butter, room temperature
1 egg yolk, room temperature
1/2 pound powdered sugar
3 1/2 ounces very strong black coffee, cold

Cream the butter in a mixing bowl with the egg yolk until nearly white in color. Slowly add the sugar and coffee alternately, ending with sugar.


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