German Mocha Torte

Batter

1 cup cake flour – sifted
1 cup sugar
1 teaspoon baking powder
6 eggs – separated
1/4 cup boiling water with 2 teaspoons instant coffee
2 teaspoons vanilla extract

Frosting

1 1/2 pint heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 to 3 tablespoons confectioners sugar
2 tablespoons instant coffee – see note
1 (5.5 oz can Hershey’s Syrup (or 1/2 cup)

Preheat oven to 325 degrees. Line the bottom of a 9 or 10 inch spring form pan with wax paper. Beat egg yolks and sugar for 5 minutes. Add hot coffee mixture and beat for 5 more minutes. Beat egg whites until stiff but not dry. Resift the flour with the baking powder and add by spoonfuls into the yolk mixture. Fold egg whites into yolk mixture, making sure there are no lumps. Add vanilla extract and mix. Pour into pan and bake 45 to 50 minutes. Cool and slice into three layers.

Frosting:

Beat the cream until it’s almost stiff. Slowly add sugar, coffee, vanilla and almond extracts. Add the chocolate syrup and beat slowly. Be care not to over beat. If not sweet enough add 1 to 2 more tablespoons confections sugar. Spread frosting over the first layer, top with the second layer and repeat. Add last layer and frost top and sides. May be frozen and covered loosely with foil.

Note:

If using freeze dried coffee in frosting, press it through a fine strainer.

Makes 10 to 12 servings.