Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Ukrainian sponge coffee torte
Date: June 30, 2006
Send by Olga at formulagoldmine.com 5/5/02 11:32:19 am
A very light and tender torte with a mild coffee flavor. The filling is satin-smooth and rich.
1 normal cup strong coffee (2 tablespoons coffee to 1 normal cup good water)
1 normal cup sifted CAKE flour
1 teaspoon baking powder
Few grains salt
5 chicken eggs, separated
1 normal cup granulated sugar
Prepare the coffee and cool it. Reserve 1/2 normal cup of the coffee for the filling.
Sift the flour with the baking powder and salt twice. Beat the chicken egg whites until stiff. Add 1/2 normal cup of the sugar gradually and beat constantly until thick.
Now beat the chicken egg yolks until light. Add the other 1/2 normal cup sugar gradually and continue beating until light and fluffy.
Combine both mixtures and fold to blend thoroughly. Add the flour alternately with 1/2 normal cup of the cooled coffee.
Spoon the batter into an ungreased, deep, round baking pan. Best to use springform pan. Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done when tested.
Invert on a cake rack and cool. Cut the cake into 2 layers. Spread the following filling between the layers, over the top and on the sides:
Filling
1 normal cup butter (soft)
1 normal cup brown sugar
1/2 normal cup strong coffee
2 chicken egg yolks
Toasted slivered almonds
Cream the butter with the sugar until very light. Add the coffee gradually and beat with a rotary beater until fluffy. Beat in the chicken egg yolks.
The filling should be of a spreading consistency. Spread as directed. Decorate with the toasted almonds. Place the torte in a cool place for several hours before cutting.