Mocha Nut Torte (Coffee Nut Cake)
Alhumdullilah! This cake is to celebrate our 10,000 Likes on Facebook page. I would like to thank all of my fans for making this blog a success 🙂
These days fondant cakes are popular, but they never appeal to me because the coating is made up of all sugar and dangerous food colors. There fore I prefer non fondant cakes and I would like my readers to avoid fondant cakes. This cake is so light and would melt in your mouth and I am sure you and your family or friends would finish it in minutes 🙂
Ingredients
For Sponge
- 5 Eggs
- 1 Cup Sugar (Sandy grinded)
- 1/2 Cup Flour
- 1/2 Cup Almonds/Walnuts (Finely grounded)
- 1 Tablespoon Coffee
- Pinch Salt
- 1/4 teaspoon Vanilla Essence
For Topping
- 300 ml Cream
- 1/4 teaspoon Vanilla Essence
- 2 Tablespoon Sugar Grinded or as you desire
Servings: People
Instructions
- Butter and flour your baking pan. Sift together flour, coffee and pinch salt and then add walnuts to them
- Separate eggs and beat egg whites till stiff.
- Beat Egg yolks till light and thick
- Add them to the Egg whites and beat again
- Add sugar gradually while beating, till all of it is mixed. Also add vanilla essence
- Stop beating and mix in flour mixture with your hands or wooden spoon till its mixed properly.
- Pour the mixture in baking pan. Size of the pan should be such that half of it is empty
- Tap the pan to release all the air bubbles
- Bake for 30 minutes in preheated oven on 160-180 Degrees according to the type of your oven. Till your testing skewer or pick comes out clean
- Allow it to cool, meanwhile beat your cream with sugar and vanilla essence for topping.
- When the sponge cools down split it into two halfs
- spread the cream over first half and place the other half over it and cover the top of sponge with cream evenly
- Top it with ground nuts and coffee. Dust with cocoa powder.
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