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Note: You will need only one of the
cakes for a torte. Freeze the other for unexpected company. This recipe does not
divide well.
The fruit filling can be bananas, kiwi, strawberry, or any type of berry.
Assembly Instructions
Cut cake into 3 even layers. Place first layer on serving dish. Spread Raspberry
Jam on top. Spread on a layer of the mousse and top with a layer of fruit. Add
next cake layer and repeat. Add top and top with jam. Frost sides of cake, it
looks nice if you pipe up the side with a pastry bag with a large star tip.
Arrange fruit on top of cake starting at the outside. Melt 1/3 C. Apricot jelly
in saucepan. Cool slightly. Brush glaze on fruit.
Enjoy! |
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Chocolate Mousse Torte
5 C. flour
5 C. sugar
1 C. cocoa
5 t. baking soda
Sift these ingredients together.
Add:
2 1/4 C. milk to which 5 T. vinegar has been added. (note: this will curdle the
milk...so don't panic)
2 C. oil
5 eggs beaten
2 1/4 C. water
Blend until well mixed about 3-4 minutes.
Grease 2 - 9 inch pans and line pans with parchment rounds cut to fit the
bottom. Divide batter between pans. Bake at 350°F. for 30 minutes or until a
tester comes out clean.
Mousse:
1 qt. of whipping cream
1/3 C. cocoa
1 C. confectioner's sugar
1 t. vanilla
(you could also add 2 ounces liqueur, such as Grand Marnier)
Whip until the desired consistency, being careful not to turn it into butter. It
should be soft and just able to hold its shape (soft to medium peaks).
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