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Category: |
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Ingredients: |
Ingredients: 4 Eggs
3 Tablespoons Sugar
3 Tablespoons Cuban or Italian Coffee
½ Cup Sifted Cake Flour
¾ Cup of Sugar
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Directions: |
Directions:Beat eggs with ¾ cup of sugar until very stiff.
Cook coffee with 3 tablespoons sugar and
6 - 8 tablespoons of water until it is reduced
to ¼ cup, strain and cool. Fold flour and cooled
coffee into egg mixture. Grease two 9 inch
cake pans with shortening, line with wax paper
and grease again. Divide dough evenly.
Bake at 350º for 30 minutes or until layers are
golden brown and start to separate from the
sides of the pan. |
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BROWNED ALMONDS |
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Ingredients: |
Ingredients: 6 Oz. Almonds
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Directions: |
Directions:Put almonds in a sauce pan with enough
cold water to cover. Bring to a boil, strain
and slip off skins. Shred almonds, spread
on an un-greased cookie sheet, cook in a
350º oven for 10 minutes or until browned. |
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COFFEE RUM BUTTER FROSTING |
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Ingredients: |
Ingredients: 1 Cup Sugar
4 Eggs Yolks
2 Tablespoons Rum
2 Tablespoons Cuban or Italian Coffee
½ Cup Water
½ Cup Butter
½ Cup Shortening
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Directions: |
Directions:Cook sugar and water together until mixture
spins a light thread. (225º) Beat egg yolks
until stiff, slowly pour on sugar syrup and
beat until very stiff. Add well creamed butter
and shortening. Add the coffee that has
been prepared just as above. Blend in the
rum. Frost cake; sprinkle sides and top with
browned almonds, decorate with rosettes of
frosting piped through pastry bag with rose tube. |
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This recipe for COFFEE RUM BUTTER CREAM CAKE is from