VOLUME 1 - Kilimanjaro Foods

Mocha Honey Cream Torte
Servings
eggs large
c mocha custard cream
2 t baking soda
1/2 c sunflower oil
1 1/3 c sugar
1 1/3 c honey
3 1/2 c flour
1 t baking powder
1 c strong coffee
1 c apricot preserves (or jam)
1/2 c sweet sherry
fine dry bread crumbs
butter
MOCHA CUSTARD CREAM ============
12 oz evaporated milk
vanilla pudding package
not -instant
egg yolks
oz butter,Unsalted
1/2 c powdered sugar
1/2 c strong coffee
2 T coffee,Instant
1/2 c sweet sherry
Mocha Cream Custard directions: Slowly add the evapoarted milk in a
large sauce pan. to the pudding mix Save 2 tablespoons for use later
in the recipe. Stir constantly and cook over medium heat. Beat the
egg yolks with the 2 tablespoons of milk until they are frothy, add
to the mixture, bring to a boil for 5 minutes being sure to keep the
boil very slight. Heat the coffee, mix in the instant coffee and add to
the pudding stirring well. Set this aside, cover, and cool. Cream