Mocha almond torte |  |
| Ingredients | Lbs. | Ozs. | Method |
| CAKE | Using whip attachment, beat on high speed until frothy. | ||
| Eggs | 4 | 7 | |
| Sugar | 3 | 4 | |
| Ground almonds | 1 | 2 | Add gradually. Mix on medium speed until incorporated. |
| All-purpose flour | 10 | ||
| Diced almonds, roasted | 12 | ||
| Baking powder | 4 | ||
| ICING | |||
| Instant coffee, freeze-dried | 1/3 | Dissolve coffee in vanilla. | |
| Vanilla extract | 2 | ||
| Heavy whipping cream | 5 | Blend cream into coffee mixture until peaks hold. Add gradually. | |
| Sugar | 1 | 7 | |
| Sliced blanched almonds, toasted, as needed | |||
| Total appr. wt. | 17 | ||
Instructions: Prepare 20 8-in. or 9-in. cake pans. Scale 8 ozs. of batter into each pan. Bake at 350°F for about 20 minutes. Cake will rise ahove the lip of the pans and drop back down prior to the end of baking. Cool thoroughly. Ice the tops of half the layers. Place remaining layers on iced cake layers and ice the entire cake. Garnish with toasted sliced almonds.
Yields: 10 two-layer tortes