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Mar 06, 2010 at 06:45PM vs Feb 02, 2014 at 12:07PM
- <ul>
<li>3/8 lb. butter, softened
- </li>
<li>1 c. sugar
- </li>
<li>6 eggs at room temp.
- .</li>
<li>1 c. flour
- </li>
<li>1 ½ tsp. grated ½ tsp. grated lemon peel
- ¾</li>
<li>¾ c. corn starch</li>
<li>1 tbsp. baking powder</li>
<li>¾ c. rum</li>
</ul>
<p>Cream butter & sugar. Blend in 1 tbsp. flour and lemon peel. Beat in egg yolks, then flour, corn starch
- 1 tbsp. baking powder
- ¾ c. rum
Cream butter & sugar. Blend in 1 tbsp. flour and lemon peel. Beat in egg yolks, then flour, corn starch, baking powder. . Beat egg whites separately and add gradually. . Bake in middle of pre-heated 350° ° oven for 60 min., ., or until a toothpick comes out clean. . Cool before removing from pan. . After slicing, moisten with rum. . For 5 layers, double the Morton recipe for mocha cream. . Cover with melted chocolate (Belgian?) and decorate with toasted almonds.
.</p>
<p>See also [ <a href="/recipe/219">Mocha Cream](/</a>.</p>
<p>CAUTION: difficult to make!</p>
<p> </p>
<p>Under construction</p>
<p>Add vanilla, cream of tartar, and orange zest to the recipe/219).
CAUTION: difficult</p>
<ul>
<li>Separate toEggs</li>
<li>Combine make!Dry Ingredients</li>
<li>Zest Orange</li>
<li>Prepare Springform pan</li>
<li>Whip Whites</li>
<li>Cream Butter</li>
<li>Add vanilla</li>
<li>Add dry ingredients</li>
<li>Add egg whites</li>
</ul>
Biscuit for Mocha Cream Torte