Recipe - Elegant Mousse Torte

CRUST
Three fourths cup Plus 2 T allpurpose flour
3 tablespoon Sugar
1 Egg yolk
One fourth cup Butter

CAKE
6 Egg yolks
3 tablespoon Lemon juice
One half teaspoon Lemon rind
1 cup Sifted confectioner's sugar
(up to 3/4)
6 Egg whites
1 cup Sifted cake flour
One fourth cup Sifted cornstarch
Three fourths teaspoon Baking powder
One half cup Grated sweet chocolate
One half cup Crushed pineapple
One fourth cup Melted butter

MOUSSE FILLING & FROSTING
1 tablespoon Unflavored gelatin
3 tablespoon Cold water
2 cup Whipping cream
Three fourths cup Confectioners' sugar
One half cup Crushed pineapple
1 cup Grated sweet chocolate

KIRSCH MIXTURE
One fourth cup Water
2 tablespoon Kirsch or rum
2 tablespoon Sugar

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

Preheat oven to 350F. Line and grease the bottoms of three 9inch 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 Three fourths 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 Three fourths cup whipped cream for
piping borders and decorate with grated chocolate.

Serves 12

Source: "A Culinary Life" by Nora V. Daza

Posted to BakeryShoppe Digest V1 #209 by "Peggy L. Makolondra"
pmakolon@mail.wiscnet.net on Aug 30, 1997