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What You Need:
(To Serve: 8 to 10)
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CAKE
1 tablespoon butter, softened
¼ cup all-purpose flour
½ pound unsalted butter, softened
2 cups sugar
4 egg yolks
½ cup heavy cream
1 cup mashed or riced boiled potatoes, cooled to room temperature
1 cup almonds, pulverized in a mortar and pestle or in a nut grinder
4 ounces unsweetened chocolate, melted and cooled to lukewarm
1 teaspoon powdered cinnamon
2 tablespoons rum
1½ cups cake flour
2 teaspoons baking powder
1 teaspoon vanilla extract
4 egg whites
FILLING
½ cup apricot preserves
MOCHA FROSTING
3 tablespoons unsalted butter, softened
1½ cups confectioners sugar
2 tablespoons leftover strong coffee, or use 1 teaspoon instant coffee dissolved in 2 tablespoons boiling water, then cooled
1 ounce unsweetened chocolate, melted and cooled
1 tablespoon dark rum
½ teaspoon vanilla extract
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 325°. With a pastry brush, lightly coat the bottom and sides of an 8-inch wide, 3-inch deep spring form cake pan with the tablespoon of butter.
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2. Add the ¼ cup of all-purpose flour and tip the pan from side to side to coat it evenly. Invert the pan and rap it sharply to dislodge any excess flour.
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3. In a large mixing bowl, cream the ½ pound of butter and the sugar together by beating them against the sides of the bowl with a wooden spoon until smooth and fluffy.
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4. Beat in the egg yolks, one at a time, then beat in the heavy cream, potatoes, almonds, melted chocolate, cinnamon, rum, cake flour, baking powder and vanilla extract.
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5. In another large bowl, beat the egg whites with a whisk or a rotary or electric beater until they form firm, unwavering peaks when the beater is lifted from the bowl.
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6. With a rubber spatula, gently but thoroughly fold the egg whites into the batter. Then pour it into the spring form pan and smooth it with a spatula.
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7. Bake in the center of the oven for 1 to 1½ hours, or until the cake has puffed and a cake tester inserted in its center comes out clean.
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8. Remove the sides of the pan and let the torte cool to room temperature. Then with a serrated knife slice it into 2 layers.
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FILLING
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1. While the cake is baking, prepare the filling and frosting. Dissolve the apricot preserves in a small pan set over moderate heat.
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2. With the back of a large spoon, rub them through a fine sieve set over a small bowl. Set aside.
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MOCHA FROSTING
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1. In a small mixing bowl, cream the butter and sugar together by beating them vigorously against the sides of the bowl with a wooden spoon. Beat in the coffee, melted chocolate, rum and vanilla extract.
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2. Cover with plastic wrap and chill for 15 to 20 minutes, or until the frosting is firm enough to spread easily.
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3. With a spatula, spread the apricots over one layer of the cake. Set the second layer on top and spread the surface of the torte with the mocha frosting.
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