Mocka Tort
📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delicate, sponge-like vintage Mocha Torte featuring a light texture achieved by folding whipped egg whites into a rich mocha-infused yolk batter. Traditionally layered with whipped cream or a rich rum butter icing and finished with almonds.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 25 mins | None | 8 servings |
🔪 Key Equipment
- Mixing bowls
- Electric hand mixer
- Sifter
- Layer cake pans
Ingredients
Cake Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 | Eggs | separated |
| 1 tsp | Baking Powder | |
| 1 cup | Sugar | |
| 1 cup | Flour | sifted |
| 1 dsp | Mocha Essence | dessertspoon |
Suggested Frosting & Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| To taste | Whipped Cream | or Rum Butter Icing |
| To taste | Almonds | for decoration |
Instructions
Step 1: Prepare the Batter
- Separate the 6 eggs into yolks and whites.
- Beat the egg yolks until thick and pale, then add 1 cup sugar and 1 dsp mocha essence.
- In a separate clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the yolk mixture.
- When partly folded in, gently fold in the sifted 1 cup flour and 1 tsp baking powder until just combined and no flour pockets remain.
Step 2: Bake and Assemble
- Pour the batter into greased layer cake pans and bake in a 350° oven until the layers are golden brown and spring back lightly when touched in the center.
- Allow the layers to cool completely before frosting.
- Frost with whipped cream or rum butter icing and decorate with almonds.
💡 Make-Ahead & Storage: The cake layers can be baked a day in advance, wrapped tightly in plastic wrap, and stored at room temperature. Assemble with whipped cream shortly before serving.
Original Recipe Scan
