Recipe - Coffee-Layered Cake

(TORTA AL CAFFE)

Butter biscuits and espresso coffee make sublime additions to this light
and delicious cake. 4 jumbo egg yolks One half C granulated sugar One half C milk 1 C
butter, softened 2 C powdered sugar 2 pkg (7.05 ounce 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 2quart 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 onethird of the biscuits
in espresso (do not soak). Arrange in single layer in ungreased 13x9x2inch
pan. Spread onethird 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini