From the kitchen of Katinka Burcin. When my
children were little they would ask for this cake for
their birthday. It's impressive as well as delicious.
It will taste fresh forever & seems to get better a few
days later.
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

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

4 c powdered sugar
4 tsp cocoa
1 tsp instant coffee
4 Tbsp Cointreau OR Triple Sec
2 c butter, softened
1 tsp vanilla

Walnut halves OR ground walnuts
Chocolate covered coffee beans
6 Layer Mocha Torte
To make the cake:
Preheat oven to 325.
Dissolve the coffee in cold water.
Beat egg yolks until light, then add sugar in a thin
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.

To make the filling:
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.

To make the frosting:
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.
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