Coffee Rum Torte
|Sugar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Instant coffee crystals||1 Tablespoon|
|Frozen pound cake||11 1⁄4 Ounce, cut in 12 1/2-inch slices|
|Toasted sliced almonds||1⁄4 Cup (4 tbs), coarsely chopped|
In saucepan, heat sugar and water to boiling; cook to soft-ball stage (240°).
In large mixer bowl, beat egg yolks till thick and lemon colored.
Very gradually add the hot syrup, beating constantly; continue beating till mixture is completely cool.
Beat in butter, 1 tablespoon at a time.
Dissolve coffee crystals in rum; add to butter creme.
Continue beating till thick.
If frosting is too thin, place mixing bowl in ice water; beat till it's of speading consistency.
Spread 4 pound cake slices with a thin layer of butter creme.
Place slices creme side down on serving dish, touching each other and forming a rectangle about 6x8 inches.
Spread 1/4 cup butter creme over tops.
Repeat layers until there are 3 in all.
Spread remaining butter creme over top and sides of cake.
Press almonds into sides and top of cake.
Refrigerate at least 4 hours.
Cut in thin slices.