Atlanta Daily World

Coconut Torte

1 cup flour
1 tablespoon baking powder
1 cup sugar
1 cup finely chopped almonds
5 egg whites
1 teaspoon salt
1 teaspoon vanilla
1/2 cup sugar

Sift together 1/2 cup sugar and the flour into a mixing bowl. Add chopped almonds. Beat egg whites with the salt until soft mounds are formed when beater is raised. Gradually add vanilla and 1/2 cup sugar. Fold in the dry ingredients gradually a few tablespoons at a time. Turn into 2 well greased and lightly floured 8 inch round layer cake pans. Bake in an oven 350 degrees 35 to 40 minutes. Cool. Spread mocha butter cream between layers and on top and sides. Sprinkle with toasted slivered almonds. Chill at least 4 hours before serving.

Mocha Butter Cream

5 egg yolks
1 cup sugar
3 tablespoons flour
1/4 teaspoon salt
1/2 cup cream
Toasted slivered almonds
1/2 cup strong black coffee
1 tablespoon cocoa
1 cup creamed butter
1 teaspoon vanilla

Beat together in a saucepan the egg yolks, sugar, flour, and salt until light and fluffy. Blend in 1/2 cup cream and coffee. Cook over medium heat, stirring constantly, until thick. Remove from heat. Add cocoa, blend well. Cook to lukewarm. Add creamed butter and vanilla.

1 1/2 cups heavy cream whipped

Sift together flour, baking powder and salt. Add crumbs. Thoroughly cream shortening and sugar. Stir in coconut and vanilla. Add dry ingredients alternately with the milk. Fold in egg whites. Pour into two 8x8x2 inch pans. Bake 30 to 35 minutes in an oven 375 degrees. Cool. Spread whipped cream between layers and on top and sides. Sprinkle with grated coconut.

Chocolate Torte

1 cup sifted confectioners sugar
5 egg whites beaten stiff
4 tablespoons cocoa
1/3 cup flour
5 egg yolks
1 pint cream whipped
1 teaspoon vanilla

Beat sugar into whites a tablespoon at a time. Mix cocoa and flour. Add to egg white mixture. Spread in a greased floured pan, about 10x14 inches. Bake 20 minutes in an oven 350 degrees. Turn on a floured board. Cool. Cut cake in 4 even pieces. Spread 3 with whipped cream, which has been sweetened and flavored with vanilla. Stack evenly. Spread the entire cake with the following:

2 squares chocolate melted
1/2 cup confectioners sugar
1 tablespoon hot water
1 egg
3 tablespoons butter

Add sugar to melted chocolate in a double boiler. Add hot water, blend well. Add egg, beat until smooth, add butter. Spread over entire cake.

Mocha Torte

4 eggs
1 cup sifted confectioners sugar
1 teaspoon powdered coffee
3/4 cup cake flour
1 teaspoon baking powder

Beat egg yolks until thick and lemon colored. Beat in sugar. Sift together coffee, flour, and baking powder. Add to the yolks. Beat whites until stiff and fold into the egg yolks mixture. Spread in 2 greased 9 inch layer cake pans. Bake 25 minutes in an oven 325 degrees.

Filling

1/2 pint heavy cream whipped
1 tablespoon sugar
1/3 teaspoon powdered coffee
3/4 teaspoon vanilla

Add sugar to whipped cream, add powdered coffee and vanilla. Spread between layers, on top, and sides. Chill about 4 hours.

An attractive dish piques the imagination and stimulates the appetites. The next time you invite guests for dessert, serve torte and coffee.