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Mocha Almond Cokes

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  Unsalted butter 1 Pound
  Eggs 8 Small, separated
  Sugar 2 Cup (32 tbs)
  Almond extract 2 Teaspoon
  Unbleached flour 1 3⁄4 Cup (28 tbs)
  Orange rind 2 Tablespoon
  Blanched almonds 1 Cup (16 tbs)
  Lemon rind 1 Tablespoon
  Baking powder 2 Teaspoon
  Unsalted butter 3⁄4 Pound
  Tart apricot jam 20 Ounce
  Confectioner's sugar 1 1⁄2 Cup (24 tbs)
  Egg yolks 5
  Lemon juice 2 Tablespoon
  Hot water 1 Tablespoon (Mixed With 1 Tablespoon Instant)
  Grand marnier/Other orange flavor coffee 3 Tablespoon

Cream butter to consistency of mayonnaise.
Add sugar slowly, continuing to beat.
Beat until light and fluffy.
Combine flour, almonds and baking powder.
Beat egg yolks into butter mixture one at a time, alternating with flour mixture.
Beat in almond extract and rinds of oranges and lemon.
Beat egg whites until stiff but not dry; fold into cake batter.
Spoon batter into well greased 9 inch springform and bake approximately 1 3/4 hours at 325 degrees, or until cake tests done.
Cool in pan 10 minutes.
Loosen cake and invert on cake rack.
Cool completely.
Cut cake into 4 equal rounds.
Fill and frost.
Cream butter until almost white; add sugar and yolks one at a time, beating after each addition.
Add coffee mixture; beat well and set aside.
Mix jam with lemon juice to desired tartness and mix in Grand Marnier.
Spread half of the jam mixture on bottom layer of cake.
Top with second layer and spread with half of buttercream mixture.
Top with third layer and cover with remaining jam.
Top with fourth layer and cover top and sides with remaining buttercream mixture.
Freeze or refrigerate, if desired.
If frozen, defrost to serve.
NOTE TO COOK: For a party for thirty people you will need to make three cakes.
The cakes must be made separately, but the filling and frosting for all three can be made at once.
Carry to party carefully wrapped in aluminum foil.

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