Ukrainian Torte Irene (Torte Iryna)

by Olga Drozd

Prep time: 0:30 Overall time: 1:00

Servings: 1 cake

INGREDIENTS

CAKE


5 lg egg whites
1/4 tsp cream of tartar
1 1/3 cups sugar
3/4 cup ground hazelnuts
raspberry or strawberry jam


COFFEE BUTTER CREAM:

8 ounces unsalted butter
5 lg egg yolks
1 cup powdered sugar
1/4 cup very strong cool coffee

INSTRUCTIONS

Line 2 buttered springform pans with waxed or parchment paper. Whip egg whites until stiff, sprinkling with tartar. Beat in 1 cup sugar, 1 tablespoon at a time; beat until thick. Mix 1/3 cup sugar with ground hazelnuts and fold in gently. Pour batter into pans. Bake in preheated 275°F oven 25 to 30 minutes until almost dry. Cool and gently peel off paper.

Coffee Butter Cream:
Cream butter until whipped. Add egg yolks one at a time. Add sugar and beat until fluffy. Gradually add coffee, mixing well. Place one layer on doubled wax paper and spread lightly with jam. Spread with at least 1/2 inch butter cream, pulling to edge. Cover the second layer with jam and place it jam side up on first layer. Spread top and sides of torte. Cover and refrigerate.

To serve, gently lift torte by wax paper sheets, partialy remove paper, slip hand under that part of torte, then pull off remaining paper. Carefully place on a cake platter. Decorate top with fresh raspberries. Slice as for torte. Center a 3-inch wineglass on the top of the torte and cut around it into the center. Then make 1/2 inch radial cuts from the outer edge to the circle and remove with spatula.

CHEF COMMENTS

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