Viennese Mocha Torte
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Margarine||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sherry wine||1⁄3 Cup (5.33 tbs)|
|Finely chopped walnuts||1⁄2 Cup (8 tbs)|
Preheat oven to 375°F.
Mix dry ingredients in large bowl.
Cut in margarine with pastry blender.
When about size of dried peas, add wine gradually while tossing lightly with fork.
Form into three equal balls.
Turn three 8 inch layer cake pans upside down.
Roll out 1 ball of dough on each ungreased pan bottom.
Shape even with edge all around.
Bake 10 to 12 minutes until lightly brown.
Remove to cake rack to cool.
Filling Stir 2 tablespoons dry instant coffee and 1/4 cup confectioners' sugar into l 1/2 cups heavy cream.
Whip until spreading consistency.
Assemble Put one cooled cake layer on serving plate.
Gently spread with 1/3 of the whipped cream.
Top with second layer cake; spread with another 1/3 of the cream.
Top with third layer cake.
Arrange remaining cream in bank around outer edge of top cake.
Fill center with curls of semi sweet chocolate.
Sprinkle with additional walnuts.
Chill several hours before serving.
Suggestion: cake layers can be made ahead and stored.
If you like them soft as shortbread, store them with a slice of fresh bread overnight in a tightly closed container.
Also, cakes can be made into 3 inch individual "cookies" instead of large layers.