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Elegant Mousse Torte

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Filipino 1 Servings

INGREDIENTS

3/4 c Plus 2 T all-purpose flour
3 T Sugar
1 Egg yolk
1/4 c Butter
6 Egg yolks
3 T Lemon juice
1/2 t Lemon rind
1 c Sifted confectioner's sugar
up to 3/4
6 Egg whites
1 c Sifted cake flour
1/4 c Sifted cornstarch
3/4 t Baking powder
1/2 c Grated sweet chocolate
1/2 c Crushed pineapple
1/4 c Melted butter
1 T Unflavored gelatin
3 T Cold water
2 c Whipping cream
3/4 c Confectioners' sugar
1/2 c Crushed pineapple
1 c Grated sweet chocolate
1/4 c Water
2 T Kirsch or rum
2 T Sugar

INSTRUCTIONS

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 3/4 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 3/4  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@mail.wiscnet.net> on
Aug 30, 1997

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4689
Calories From Fat: 2492
Total Fat: 289.7g
Cholesterol: 1832.2mg
Sodium: 898mg
Potassium: 1261mg
Carbohydrates: 486.2g
Fiber: 22.2g
Sugar: 103.2g
Protein: 78.9g


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