Kona Coffee Torte
1 1/2 tb Instant coffee powder
6 Egg yolks
2 c Granulated sugar
2 c Sifted all-purpose flour
3 ts Baking powder
1 t Vanilla
1 c Ground walnuts
6 Stiff-beaten egg whites
ORANGE FILLING
1 c Butter, softened
2 c Sifted confectioners’ sugar
2 ts Unsweetened cocoa powder
1/2 t Instant coffee powder
2 tb Orange juice
MOCHA FROSTING
2 c Sifted confectioners’ sugar
2 ts Unsweetened cocoa powder
1/2 t Instant coffee powder
3 tb Butter, melted
1/2 t Vanilla
CAKE: Dissolve 1 1/2 tablespoons coffee powder in 1 cup cold water. Beat egg yolks till light and fluffy. Gradually add granulated sugar, beating till thick. Sift together flour, baking powder, and 1/4 teaspoon salt. Add to yolks alternately with dissolved coffee; beat well after each addition. Add 1 teaspoon vanilla and nuts. Fold in stiff-beaten egg whites. Bake in 3 paper-lined 9 x 1 1/2-inch round cake pans at 325 for 30 minutes. Cool 10 minutes. Remove from pans; cool. Fill cake with Orange Filling; frost top with Mocha Frosting.
ORANGE FILLING: Cream 1 cup softened butter with 2 cups sifted confectioners’ sugar. Beat in 2 teaspoons unsweetened cocoa powder, 1/2 teaspoon instant coffee powder, 2 tablespoons cold water, and orange juice.
MOCHA FROSTING: Mix 2 cups sifted confectioners’ sugar, 2 teaspoons unsweetened cocoa powder, and 1/2 teaspoon instant coffee powder. Add 2 tablespoons cold water; 3 tablespoons butter, melted; and 1/2 teaspoon vanilla. Beat till frosting is of spreading consistency.
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