Mocha Fruity Torte
|Sugar||1 29⁄50 Cup (25.28 tbs), divided (1 1/3 Cups Plus 1/4 Cup)|
|All purpose flour||1 Cup (16 tbs)|
|Unsweetened cocoa||3 Tablespoon|
|Espresso powder/Instant coffee||1 Tablespoon|
|Baking soda||1 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Cream cheese||3 Ounce, softened (1 Package)|
|Whipping cream||1 Cup (16 tbs)|
|Canned mandarin orange segments||11 Ounce, drained (1 Can)|
|Kiwifruit||2 , peeled, halved lengthwise and sliced|
|Strawberries||4 , sliced|
|Star fruit slice||1|
Preheat oven to 350°F.
Grease and flour 9-inch round pan.
Combine 1 1/3 cups sugar, flour, cocoa, espresso powder, baking soda and salt in large bowl.
Add sour cream, butter, eggs and vanilla.
Beat at low speed until combined.
Beat at medium speed 3 minutes or until fluffy.
Pour into pan.
Bake 40 minutes or until set.
Cool in pan on wire rack 10 minutes.
Remove from pan; cool on wire rack.
Process cream cheese and remaining 1/4 cup sugar in food processor until light and fluffy.
Beat whipping cream in bowl until soft peaks form.
Beat cream cheese mixture into whipped cream.
To serve, carefully cut cake horizontally in half to make two layers.
Place bottom half of cake on plate.
Spread with half the filling.
Top with remaining cake layer.
Spread with remaining filling.
Arrange fruit over top.