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Feb 02, 2014 at 12:07PM vs Feb 02, 2014 at 12:10PM
Biscuit for Mocha Cream Torte
<ul>
<li>3/8 lb. butter, softened</li>
<li>1 c. sugar</li>
<li>6 eggs at room temp.</li>
<li>1 c. flour</li>
<li>1 ½ tsp. grated lemon peel</li>
<li>¾ c. corn starch</li>
<li>1 tbsp. baking powder</li>
<li>¾ c. rum</li>
</ul>
<p>Cream butter & sugar. Blend in 1 tbsp. flour and lemon peel. Beat in egg yolks, then flour, corn starch, baking powder. Beat egg whites separately and add gradually. Bake in middle of pre-heated 350° oven for 60 min., or until a toothpick comes out clean. Cool before removing from pan. After slicing, moisten with rum. For 5 layers, double the Morton recipe for mocha cream. Cover with melted chocolate (Belgian?) and decorate with toasted almonds.</p>
<p>See also <a href="/recipe/219">Mocha Cream</a>.</p>
<p>CAUTION: difficult to make!</p>
<p> </p>
<p>Under construction</p>
<p>Add vanilla, cream of tartar, and orange zest to the recipe</p>
<ul>
<li>Take butter out of fridge</li>
<li>Separate Eggs</li>
<li>Combine Dry Ingredients</li>
<li>Zest Orange</li>
<li>Prepare Springform pan</li>
<li>Whip Whites</li>
<li>Cream Butter</li>
<li>Add vanilla</li>
<li>Add dry ingredients</li>
<li>Add egg whites</li>
</ul>