Coffee Cream Torte
Ingredients:
125g butter
125g caster sugar
1 dessertspoon instant coffee
2 egg yolks
125g ground almonds
½ teaspoon almond essence
½ cup milk
2 egg whites
375g plain sweet biscuits
½ cup milk
1 ½ tablespoons rum
Whipped cream
Chocolate coated coffee beans
Method:
Cream the butter with the sugar and add the instant coffee.
Beat in the 2 egg yolks, then add the ground almonds and almond essence.
Gradually beat in the milk, then fold in the stiffly beaten egg whites.
Arrange the biscuits lengthwise, 2 rows beside each other on greaseproof paper.
Brush the biscuits with the combined milk and rum.
Spread with 1/3rd of cream mixture.
Repeat with remaining biscuits, brushing with liquid and spreading with cream.
Leave top plain.
Wrap in aluminium foil, refrigerate overnight.
Before serving, decorate with whipped cream and chocolate coated coffee beans.
Cut into slices to serve.
