Cake:
1 1/2 Tbsp instant coffee
1 c cold water
6 egg YOLKS
2 c granulated sugar
2 c flour
3 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 c finely ground walnuts
6 egg WHITES
Preheat oven to 325. Dissolve the coffee in cold water. Beat egg yolks until light, then add sugar in a thin stream. Sift together the flour, baking powder & salt. Gradually add the egg mixture, alternating with coffee mixture, to the flour mixture. Add vanilla and ground nuts. In a clean bowl, beat egg whites until stiff, then fold into batter. Pour into 3 buttered & floured 9" cake pans.* *I like to put a greased & floured circle of wax paper in the bottom of each pan. Bake for 30-40 minutes at 325. Watch carefully. It should rise in the center & a toothpick poked in center should come out clean. When the layers are completely cool, cut each layer in half horizontally with a serrated knife. Separate each layer with wax paper & put into a tight cake carrier OR zip log bags. It will keep several days until you are ready to frost it.
Filling:
1 c butter
2 c powdered sugar
2 tsp cocoa
1/2 tsp instant coffee
2 Tbsp Cointreau OR Triple Sec
2 Tbsp orange juice
Cream the butter & gradually add the sugar. Add remaining ingredients. Beat until very smooth. Spread a smooth even layer on 5 of the 6 layers. Do NOT put the filling on the top layer. Stack the layers.
Frosting:
4 c powdered sugar
4 tsp cocoa
1 tsp instant coffee
4 Tbsp Cointreau OR Triple Sec
2 c butter, softened
1 tsp vanilla
Combine sugar, cocoa & coffee. Add the liqueur, butter & vanilla. Beat until smooth. Frost the top & sides of the torte. Garnish. IMPORTANT Cut the torte into extremely thin layers, maybe 2 cm.
Garnish:
Walnut halves OR ground walnuts
Chocolate covered coffee beans
