Recipe(tried): Ukrainian Honey Mocha Cream Torte

UKRAINIAN HONEY MOCHA CREAM TORTE:

The sponge base of this torte is flavored with honey, evoking the traditional Ukrainian honey cakes. However, it has come a long way from the traditional version of honey bread. This recipe yields two tortes, one of which may be refrigerated for future use.

butter and fine dry bread crumbs for pans
6 extra large eggs
1 1/3 cups sugar
1/2 cup vegetable oil
1 1/3 cup honey
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 cup strong coffee

1 cup apricot jam
1/2 cup sherry (oloroso, medium sweet)
6 cups mocha custard cream

Thoroughly butter 2 springform pans (9 inches diameter), covering sides. Sprinkle with dry bread crumbs, including the rim, and shake out excess.

Separate eggs and beat egg yolks with sugar until fluffy. Add oil and beat until pale. Add honey and beat again.

Combine dry ingredients and sift once. Add to yolk mixture by thirds, stirring. Mix in coffee. Whip egg whites until stiff and fold into mixture. Pour into two prepared pans and bake in preheated 350 degrees F. oven for 1 hour or until cakes spring back at the center. Cool slightly, remove from pans, cool on rack.

Cut one torte into 3 layers. Place bottom layer on 2 crossed pieces of waxed paper on a platter, sprinkle with a little sherry and spread with a thin layer of jam. then mocha custard cream. Add the middle layer and repeat again with sherry, jam, and cream.

Cover with the top. Sprinkle with sherry, cover with foil and refrigerate until set, at least 4 to 6 hours. Ice with remaining mocha cream and allow to set. Top may be decorated or left plain. Repeat for second torte.

Mocha custard filling:

1 can evaporated milk (12 oz)
1 package vanilla pudding (4 3/4 oz. not instant)
2 egg yolks
1/2 cup cold strong coffee
2 tablespoons unsweetened cocoa
4 ounces unsalted butter
1/2 cup powdered sugar (icing sugar)

In a large saucepan, slowly add evaporated milk (reserving 2 tablespoons) to pudding, stirring constantly. Cook over medium heat. Beat egg yolks with 2 tablespoons of reserved milk until frothy and add to pudding. Gently bring to a boil, stirring. Boil lightly 5 minutes, until very thick. Heat coffee, mix in cocoa, and add to pudding, stirring well. Set aside, cover with plastic wrap, and cool.

In a large bowl, cream butter and sugar until fluffy. Scrape sides and add several tablespoons of pudding. Mix well, then add the rest of the pudding in two parts, beating after each addition. Cake and filling may be stored for several days before assembly. Bring filling to room temperature before spreading on the torte layers. Remove wax paper from under cake.