Elegant mousse torte

Yield: 1 Servings

Measure Ingredient
¾ cup Plus 2 T all-purpose flour
3 tablespoons Sugar
1 \N Egg yolk
¼ cup Butter
6 \N Egg yolks
3 tablespoons Lemon juice
½ teaspoon Lemon rind
1 cup Sifted confectioner's sugar (up to 3/4)
6 \N Egg whites
1 cup Sifted cake flour
¼ cup Sifted cornstarch
¾ teaspoon Baking powder
½ cup Grated sweet chocolate
½ cup Crushed pineapple
¼ cup Melted butter
1 tablespoon Unflavored gelatin
3 tablespoons Cold water
2 cups Whipping cream
¾ cup Confectioners' sugar
½ cup Crushed pineapple
1 cup Grated sweet chocolate
¼ cup Water
2 tablespoons Kirsch or rum
2 tablespoons Sugar





Here's a really good looking recipe from a Filipino cookbook a wonderful cyberfriend was kind enough to send for me and my sister-in-law, Marilou, who is now a great cook!

Preheat oven to 350F. Line and grease the bottoms of three 9-inch round layer pans. Set aside.

Prepare Crust:

Sift flour and sugar into a bowl; add egg yolk and butter and blend well to make a smooth dough. Roll into a circle 9 inches in diameter between two pieces of wax paper. Prick all over and chill for 30 minutes. Bake on a cookie sheet for 20 minutes or until lightly browned.

Prepare Cake:

Combine egg yolks, lemon juice, lemon rind and sugar; beat until light and creamy. In another bowl, beat egg whites until stiff and then fold into egg yolk mixture. Sift together flour, cornstarch and baking powder then fold into egg mixture. Finally, blend in pineapple, chocolate and butter. Pour mixture into the prepared pans and bake for 12 to 15 minutes, or until done.

Prepare Filling:

Soften gelatin in water for a few minutes and cook over low fire until gelatin is dissolved. Allow to cool. Whip cream until stiff and beat in cooked gelatin and confectioners' sugar. Set aside ¾ cup for piping. Add pineapple and chocolate to the remaining whipped cream; set aside.

Blend ingredients for kirsch mixture in a cup and drizzle generously on top of cake.

To assemble Torte:

Place a crust in a platter. Spread thinly with mousse filling then top with a cake layer. Repeat procedure until cake is assembled. Frost sides and top with remaining mousse frosting. Use remaining ¾ cup whipped cream for piping borders and decorate with grated chocolate.

Serves 12

Source: "A Culinary Life" by Nora V. Daza Posted to Bakery-Shoppe Digest V1 #209 by "Peggy L. Makolondra" <pmakolon@...> on Aug 30, 1997

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