God's Growing Garden: Swedish Coffee Torte - Perfect for a Birthday Cake

Swedish Coffee Torte - Perfect for a Birthday Cake

I found this recipe in my Swedish mother-in-law's Scandinavian cookbook (see picture below) about 5 years ago. I always wanted to make this cake for my mom on her birthday. Well, I ran out of time - I know that she is currently eating unimaginable treats in heaven but I thought today (my mom's earthly birthday) would be a perfect day to share this recipe with you.

The directions in the book are very difficult to understand (must have been translated by the Swedish baker who was not totally fluent in English - haha). The first time I made this recipe I had to read it at least five times. Anyway, I decided to reword it in a format that makes sense to me.

Cake Ingredients:

3 1/2 cups finely ground pecans

2 to 3 tablespoons instant coffee granules

7 egg yolks

1 cup sugar

7 egg whites

1/8 teaspoon salt

Salt

Begin by cutting parchment paper to fit two 9 inch round cake pans (I used heart shaped pans but they are equivalent to 9 inch round). Make sure that the parchment paper goes up along the inner sides of the pan also. Oh, I also butter the pan underneath the parchment paper just in case some of the batter gets through the paper, if there is a tear or something.

In a mixing bowl or large measuring cup add the coffee granules to the finely ground pecans (and stir together).

In a different mixing bowl and with an electric mixer, cream together the egg YOLKS with the sugar (mix until light yellow - see picture below on the left).

Then, in yet another mixing bowl (large bowl) whip the egg WHITES with the salt and whip until the peaks formed keep their shape (see bottom right picture).

Now add half of the egg YOLK mixture into the egg white mixture and gently start folding it in (see left picture below).

Then, add in half of the pecan mixture and fold that in also (see right picture below).

The lightly folded batter should look like the bottom left picture at this point.

Now, add in the remaining half of YOLK mixture, as well as the last half of the pecan mixture and gently fold until they are completely incorporated, while still maintaining a fluffy texture (see right picture below) (It is very important NOT to over mix).

Divide dough in two equal portions and spread evenly into each parchment lined pan (see picture below).

Bake in a preheated 350 degree oven for 25 to 30 minutes (or until a finger gently pressed down in the middle of the cake will bounce back - the indentation will bounce back).

Mocha Mallow Whipped Cream:

2 cups heavy whipping cream

1/2 package of small marshmallows

1/3 cup coffee concentrate (dissolve 3 or 4 teaspoons instant coffee in 1/3 cup boiling water)

Make this whipping cream during the time that the cake is in the oven. In a double boiler, add the marshmallows and the coffee concentrate (see two pictures below).

Stir all the time and you will notice the marshmallows will start to melt (picture above), until eventually it will all be liquid (see picture below).

Place the coffee/marshmallow mixture in the fridge until cooled.

Now it should be time to remove the cake from the oven. Lift out by the parchment paper and cool on a cooling rack for about 10 or 15 minutes BEFORE pealing the parchment paper from the cake.

While the cake layers are cooling - continue on the mocha mallow cream (provided the coffee/marshmallow mixture has cooled in the fridge). This coffee mixture will start to separate in the fridge (see picture below) - there will be a fluffy top and underneath will be thick dark coffee syrup like (both layers will be added into the cream).

In a large mixing bowl and will an electric mixer, begin whipping the cream alone for a couple minutes - then add in the entire coffee/marshmallow mixture. Continue whipping until it looks like the second picture below.