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Coffee Rum Torte

Holiday.Cook's picture
  Sugar 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Egg yolks 4
  Butter/Margarine 1 Cup (16 tbs), softened
  Instant coffee crystals 1 Tablespoon
  Rum 2 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.

Recipe Summary

Difficulty Level: 
Wine And Drink
Preparation Time: 
5 Minutes

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3978 Calories from Fat 2300

% Daily Value*

Total Fat 262 g403.5%

Saturated Fat 144.8 g724.2%

Trans Fat 1.9 g

Cholesterol 1355.4 mg451.8%

Sodium 1044.4 mg43.5%

Total Carbohydrates 391 g130.2%

Dietary Fiber 3 g12%

Sugars 306.3 g

Protein 34 g68.5%

Vitamin A 129.8% Vitamin C

Calcium 51.5% Iron 39.7%

*Based on a 2000 Calorie diet

Coffee Rum Torte Recipe