Resipi: Coconut-filled nut torte

Kali ni saya kongsikan pula sejenis lagi resipi kek yang saya buat sempena majlis hari lahir Safiyyah bulan lepas. Jenuh juga nak memilih kek yang nak dibuat. Akhirnya, saya pilih Coconut-filled nut torte ni memandangkan flaked coconut di rumah masih banyak lagi berbaki.

A torte (English pronunciation: /ˈtɔrteɪ/) is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, the cooled torte is glazed and garnished. A torte may be made with little to no flour, but instead with ground nuts or breadcrumbs, as well as sugar, eggs, and flavorings. [Wikipedia]

Coconut-filled nut torte
by Callie Barnum

2/3 cup shortening
1-2/3 cups sugar
5 egg whites
1 teaspoon almond extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon salt
1-1/4 cups milk
1/2 cup finely chopped almonds
1/2 cup finely chopped hazelnuts

Filling:
1 can (5 ounces) evaporated milk
3/4 cup sugar
6 tablespoons butter, cubed
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups flaked coconut
1/2 cup each chopped hazelnuts, pecans and walnuts

Frosting:
3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 tablespoons milk

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg whites and extract. Combine the flour, baking powder, nuts and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350'F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
3. In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks. Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160'F. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature.
4. In a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar. Beat in milk until light and fluffy. Spread filling between cake layers. Frost top and sides of cake. Garnish with pecans if desired. Store in refrigerator.

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Selepas.

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Nota:

1. Daripada empat jenis kacang, hanya dua jenis sahaja yang saya gunakan; almonds dan pecans. Hazelnuts tak jumpa di kedai. Walnuts pula saya terperasankan masih ada stok di rumah, jadinya saya tak minta suami belikan. Nak buat kek tu baru perasan walnut di rumah dah habis. Guna 2 jenis kacang pun masih sedap juga keknya ;).
2. Dicadangkan agar kuantiti almond extract dikurangkan. 1/4 - 1/2 sudu kecil rasanya dah memadai. Saya guna ikut resipi (1 sudu kecil). Pada saya, bau dan aromanya terlalu kuat sehingga mengganggu rasa kek.