Recipes - Coffee Torte Recipe

Ingredients

180g of sponge mix

3 eggs

45ml of milk

1 tsp of instant coffee

1 tsp of water

45g of butter (melted)

120g of fresh cream (whipped)

1 sachet of instant coffee

1 tsp of water

150g of fresh cream (whipped)

1 tsp of instant coffee

1 tsp of water

meringue

adequate cocoa powder

To make sponge cake, preheat oven to 180e; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, stir in combined of instant coffee and water. Fold in melted butter until well blended.
Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
To make coffee cream, stir well instant coffee with water. Fold in whipped cream until blended.
Spread coffee cream onto a slice of cake, sandwich with another slice of cake. Continue layering until finished.
To make coffee cream, stir well instant coffee with water, fold in whipped cream. Coat cake with coffee cream. Decorate with piping of remaining coffee cream. Dust with cocoa powder, sides with meringue.

	Coffee Torte Recipe

	Ingredients Sponge 180g of sponge mix 3 eggs 45ml of milk 1 tsp of instant coffee 1 tsp of water 45g of butter (melted) Coffee Cream 120g of fresh cream (whipped) 1 sachet of instant coffee 1 tsp of water Cake Garnishing 150g of fresh cream (whipped) 1 tsp of instant coffee 1 tsp of water meringue adequate cocoa powder Preparation To make sponge cake, preheat oven to 180e; line bottom of a 18cm (7-in) cake tin with greaseproof paper. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, stir in combined of instant coffee and water. Fold in melted butter until well blended. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers. To make coffee cream, stir well instant coffee with water. Fold in whipped cream until blended. Spread coffee cream onto a slice of cake, sandwich with another slice of cake. Continue layering until finished. To make coffee cream, stir well instant coffee with water, fold in whipped cream. Coat cake with coffee cream. Decorate with piping of remaining coffee cream. Dust with cocoa powder, sides with meringue.

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