Coffee-Layered Cake Recipe




Coffee-Layered Cake Ingredients

1 (torta al caffe)

A Recipe for
Coffee-Layered Cake

 

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Using Sage:
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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.

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Coffee-Layered Cake

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Coffee-Layered Cake Directions

Butter biscuits and espresso coffee make sublime additions to this
light and delicious cake. 4 jumbo egg yolks 1/2 C granulated sugar
1/2 C milk 1 C butter, softened 2 C powdered sugar 2 pkg (7.05 oz
each) imported butter biscuits 1 C cold espresso or very strong
coffee 2 T cocoa 12 maraschino cherries Beat together egg yolks and
granulated sugar in 2-quart saucepan on medium speed 30 seconds or
until well blended. Beat in milk. Heat to boiling over medium heat,
stirring constantly. Reduce heat to low. Boil and stir 1 minute.
Place plastic wrap or waxed paper directly onto milk mixture in
saucepan. Refrigerate about 2 hours or until cool. Beat butter in
medium bowl on high speed about 5 minutes or until light and fluffy.
Gradually beat in powdered sugar. Fold in egg mixture. Dip one-third
of the biscuits in espresso (do not soak). Arrange in single layer in
ungreased 13x9x2-inch pan. Spread one-third of the filling over
biscuits. Sprinkle with 2 teaspoons cocoa. Repeat 2 times. Cover and
refrigerate at least 3 hours. Garnish with cherries. (C) 1992 General
Mills, Inc.

Serves: 12

 

 

 

 

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