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SERVINGS: 12
PREPARATION TIME: 1.5 HRS

Preheat oven to 375 degrees. In a large bowl, sift the flour, salt & baking powder. In a separate bowl with mixer whip butter than add sugar and eggs one by one and vanilla. Than add 1/4 of flour mixture and 1/2 of the half and half. Beat well and finally beating in the reduced coffee. Lastly add flavorings. Spray pans with cooking spray, then dust with flour and pour in batter. Place in oven for 25-35 minutes, check by inserting a toothpick in cake if done take out the oven. Let cake cool remove from the pans then torte cake.

In a medium saucepan heat the half and half stir in the sugar. Bring to a boil over medium heat. Lower the heat, take 1/4 of cream mixture and whisk together with egg yolks and eggs in a medium bowl, then return egg and cream mixture to pan while whisking. Stir in flour, add butter and lastly vanilla extract. Pour into a heat proof container and place a piece of plastic wrap on top to prevent a skin from forming. Refrigerate until chilled before using.

In stand still mixer whip butter, then add sugar one cup at a time beating well after each addition. Add reduced coffee and continue mixing until light and fluffy. Lastly add vanilla.

After torting and leveling cake fill with pastry cream, then begin icing the cake with buttercream icing until smooth. Decorate border with remaining buttercream put into a piping bag. Finish with chocolate curls and pirouette.

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Ingredients

CAKE

1/2 cup S&D Espresso Coffee Extract
3 cups cake flour
3 tsp. baking powder
1 tsp. salt
2 sticks butter, softened
2 cups sugar
4 eggs
1 tsp. vanilla extract
3/4 cup half & half
1 tsp. cinnamon
1/2 tsp. nutmeg

PASTRY CREME

2 cups half & half
1 cup white sugar
2 egg yolks
2 eggs
1/2 cup flour
2 tbsp. butter
1 tsp. vanilla extract

ICING

2 tbsp. S&D Espresso Coffee Extract
1 cup butter, softened
4 cups powdered sugar
1 tsp. vanilla extract

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