Mocha Almond Cokes Recipe
Ingredients
| Unsalted butter | 1 pound (CAKE:) | |
| Eggs | 8 Small, separated (CAKE:) | |
| Sugar | 2 Cup (16 tbs) (CAKE:) | |
| Almond extract | 2 Teaspoon (CAKE:) | |
| Unbleached flour | 1 3/4 Cup (16 tbs) (CAKE:) | |
| Rinds of 2 large oranges | ||
| Blanched almonds | 1 Cup (16 tbs) (CAKE:) | |
| Rind of 1 large lemon | ||
| Baking powder | 2 Teaspoon (CAKE:) | |
| Unsalted butter | 3/4 pound (FILLING:) | |
| 20 ounce jar good quality tart apricot jam | ||
| Confectioner’s sugar | 1 1/2 Cup (16 tbs) (FILLING:) | |
| Egg yolks | 5 (FILLING:) | |
| Lemon juice | 2 Tablespoon (FILLING:) | |
| 1 tablespoon hot water mixed with 1 tablespoon instant | ||
| 3 tablespoons Grand Marnier or other orange hqueur coffee | ||
Directions
Cream butter to consistency of mayonnaise.
Add sugar slowly, continuing to beat.
Beat until light and fluffy.
Combine flour, almonds and baking powder.
Beat egg yolks into butter mixture one at a time, alternating with flour mixture.
Beat in almond extract and rinds of oranges and lemon.
Beat egg whites until stiff but not dry; fold into cake batter.
Spoon batter into well greased 9 inch springform and bake approximately 1 3/4 hours at 325 degrees, or until cake tests done.
Cool in pan 10 minutes.
Loosen cake and invert on cake rack.
Cool completely.
Cut cake into 4 equal rounds.
Fill and frost.
Cream butter until almost white; add sugar and yolks one at a time, beating after each addition.
Add coffee mixture; beat well and set aside.
Mix jam with lemon juice to desired tartness and mix in Grand Marnier.
Spread half of the jam mixture on bottom layer of cake.
Top with second layer and spread with half of buttercream mixture.
Top with third layer and cover with remaining jam.
Top with fourth layer and cover top and sides with remaining buttercream mixture.
Freeze or refrigerate, if desired.
If frozen, defrost to serve.
NOTE TO COOK: For a party for thirty people you will need to make three cakes.
The cakes must be made separately, but the filling and frosting for all three can be made at once.
Carry to party carefully wrapped in aluminum foil.
Add sugar slowly, continuing to beat.
Beat until light and fluffy.
Combine flour, almonds and baking powder.
Beat egg yolks into butter mixture one at a time, alternating with flour mixture.
Beat in almond extract and rinds of oranges and lemon.
Beat egg whites until stiff but not dry; fold into cake batter.
Spoon batter into well greased 9 inch springform and bake approximately 1 3/4 hours at 325 degrees, or until cake tests done.
Cool in pan 10 minutes.
Loosen cake and invert on cake rack.
Cool completely.
Cut cake into 4 equal rounds.
Fill and frost.
Cream butter until almost white; add sugar and yolks one at a time, beating after each addition.
Add coffee mixture; beat well and set aside.
Mix jam with lemon juice to desired tartness and mix in Grand Marnier.
Spread half of the jam mixture on bottom layer of cake.
Top with second layer and spread with half of buttercream mixture.
Top with third layer and cover with remaining jam.
Top with fourth layer and cover top and sides with remaining buttercream mixture.
Freeze or refrigerate, if desired.
If frozen, defrost to serve.
NOTE TO COOK: For a party for thirty people you will need to make three cakes.
The cakes must be made separately, but the filling and frosting for all three can be made at once.
Carry to party carefully wrapped in aluminum foil.
Chef
