|Eggs||8 Small, separated|
|Sugar||1 Cup (16 tbs)|
|Cake flour||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted and cooled|
|Mocha buttercream||5 Cup (80 tbs)|
|Toasted slivered almonds||1 Cup (16 tbs)|
|Coffee beans||50 Gram (Whole)|
Beat egg yolks and sugar until light and fluffy.
Gradually beat in flour, 2 tablespoons at a time.
Beat egg whites until stiff.
Gently fold into mixture.
Stir in butter, stirring just sufficiently to blend.
Grease and flour four 8-inch layer-cake pans.
Divide batter among pans.
Bake in preheated moderate oven (350°F.) for about 15 minutes, or until layers test done.
Remove from pans and let cool.
Reserve 1 cup Mocha Buttercream.
Spread remaining Mocha Buttercream between layers, over sides, and on top.
Stick almonds on sides of torte.
Put remaining cup of Mocha Buttercream into pastry bag with fluted tube.
Pipe a row of large rosettes around edge of torte.
Pipe more rows of rosettes on top of torte until it is completely covered.
Top each rosette with a coffee bean.
Chill before serving.
Makes 16 servings.