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Feb 02, 2014 at 12:10PM vs Feb 03, 2014 at 08:17AM
Biscuit for Mocha Cream Torte
<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 lemon peel</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, 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>
<ph1>;Ingredients:</h1>
<ul>
<li>3/8 lb. butter, softened</li>
<li>1 c. sugar</li>
<li>6 eggs</li>
<li>;¾ tsp cream of tartar</li>
<li>1 &frac12; tsp vanilla</p>
<p>Under construction</p>
<p>Add vanilla, cream of tartar, and orange zest to the recipe</p>
<ul>
<li>;
<;Take butter out of fridge</li>;1 cup flour (4.5 oz)</li>;
<li>Separate2 Eggstsp grated orange peel</li>
<li>;&;Combinefrac34; cup Drycorn Ingredientsstarch (3.125 oz)</li>
<li>1 tbsp baking powder<;/li>
<li>1/2 tsp salt</li>
<li>¾ c. rum</li>
</ul>
<h1>Steps:</h1>
<ul>
<li>About two hours before starting, take butter out of the fridge, cut into chunks and let soften. Alternatively, microwave briefly or soften with beaters.</li>
<li>Then, separate the eggs, and leave on the counter to warm up. Room temperature eggs beat better, but they are easier to separate cold.</li>
<li>In a medium bowl, combine the dry ingredients: Flour, corn starch, baking power, and salt.</li>
<li>Zest Orangean orange, and set aside. Finer zest is better.</li>
<li>Prepare a springform pan by buttering the inside, then dusting with flour. Soak two old cotton dish towels in water, fold to the height of the springform pan, and wrap around the pan. Use a loop of kitchen string to hold in place. It's VERY IMPORTANT to use natural fibres because it's going in the oven. This step ensures the cake rises evenly. Preheat the oven to 325°.<;/li>
<li>PrepareIn Springforma deep bowl or stand mixer, whip the eggwhites, adding the cream of tartar and 1/4 cup of the sugar as you go. For help on how to best whip egg whites, see here. Transfer the egg whites to a large bowl, so that you can use the beaters and same bowl for creaming butter.</li>
<li>Cream the butter and then add the sugar and orange zest. For help on how to best cream butter and sugar, see here. When the butter is creamed, add the vanilla.</li>
<li>Fold the dry ingredients into the butter mixture, a third at a time, until just combined - some streaks of flour may remain.</li>
<li>Fold the egg whites into the batter, a third a time. Most cake recipes would say until just combined, but the cake is being moistened by rum anyway, and it helps to combine the dough a touch more than usual so the structure is consistent when slicing.</li>
<li>Pour the batter into the prepared spring-form pan. Ensure than the batter is evenly distributed, and gets to the edges. An offset spatula is helpful for this, if you have one. Put on a baking sheet in the top half of the oven and cook for about 60 minutes, rotating halfway through, or until a toothpick inserted into the centre of the cake comes out clean.</li</li>
<li>WhipLet Whites</li>
<li>Creamcake Butter</li>
<li>Addcool vanilla</li>
<li>Addfor dryat ingredients</li>
<li>Addleast egg4 whiteshours before slicing, and ideally overnight.</li</li>
</ul>