Dutch Vandermint Torte With Vandermint Coffee Frosting Recipes

DUTCH VANDERMINT TORTE WITH VANDERMINT COFFEE FROSTING

Steps:

• CAKE: Cream the butter with the sugar until very light and fluffy. Add the eggs, beating well.
• Pour the water and liqueur over the chocolate in a sauce pan. Heat over medium heat to a thick syrup. Cool. Add to egg mixture.
• Sift the flour, soda, baking powder and salt together three times. Incorporate the flour and buttermilk into creamed mixture in thirds. Pour batter into two-9 inch /22cm greased and floured cake pans.
• Bake in a preheated 350°F oven for 25-30 minutes. Cool for 10 minutes before transferring cakes to cooling rack. Slice each cake lengthwise and fill with whipped whipping cream or your favourite buttercream or the Mocha filling. You will have 4 layers. Frost with Vandermint Coffee Frosting.
• FOR THE FILLING: Beat the butter with the confectioners' sugar until light and fluffy and stir in the cocoa and coffee. Divide filling evenly between the 4 layers.
• VANDERMINT COFFEE FROSTING: In a double boiler cook the cream, sugar, chocolate and the coffee, which has been dissolved in the hot water. Add the butter and cook for 6 minutes. Remove from heat. Beat until frosting reaches a spreadable consistency.
• International Family Favorites Ron Kalenuik.

COFFEE NUT TORTE

Steps:

• 1. Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. In a medium bowl stir together flour and baking powder; set aside.
• 2. In a large mixing bowl beat egg yolks, sugar, and coffee with an electric mixer on low until combined. Beat on high about 5 minutes or until satin smooth. Add flour mixture and beat until combined; stir in nuts. Set aside.
• 3. Thoroughly wash beaters. In a very large mixing bowl beat egg whites on medium until stiff peaks form. Gradually fold batter into beaten egg whites until combined. Pour into three 9x1-1/2-inch baking pans which have been greased and lined with waxed paper (also greased).
• 4. Bake in a preheated 350-degree oven for 20 to 25 minutes or until cake tops spring back when lightly touched. Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans; remove waxed paper. Cool thoroughly on wire racks.
• 5. Spread 1/2 cup Creamy Butter Frosting on each layer; stack layers. Frost sides and top of cake with remaining frosting. If desired, garnish with chopped nuts. Loosely cover and chill cake for up to 3 days.
• 6. CREAMY BUTTER FROSTING: In a small saucepan whisk milk into cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Stir in rum or rum extract. Cover surface with plastic wrap. Cool to room temperature (do not stir).
• 7. In a large mixing bowl beat softened butter for 30 seconds. Add 2 cups powdered sugar; unsweetened cocoa powder and vanilla. Beat with electric mixer on medium until light and fluffy. Add cooled milk mixture to butter mixture, half at a time, beating on low after each addition until smooth. Beat in 5 to 6 cups additional powdered sugar until spreading consistency. Garnish with chopped walnuts or pecans if desired. Makes about 3-1/4 cups.

COFFEE FROSTING

Steps:

• Mix together; instant coffee or leftover coffee, milk, cocoa powder, butter or margarine, vanilla extract, and confectioners' sugar until of spreading consistency. Makes more than enough to frost a 13x9 inch sheet cake.

CHOCOLATE TORTE FROSTING

Steps:

• Combine eggs and sugar, and mix well. Cook in a double boiler, stirring constantly until thickened.
• Pour mixture into a medium size bowl, and add chocolate. Beat until cool. Beat in butter or margarine.
• Chill frosting until thick enough to spread.