Coffee Creme Torte

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 8 eggs, separated
  • ½ lb. powdered sugar
  • ½ lb. almonds, grated
  • 2 oz. coffee, pulverized
  • 1 teaspoon vanilla

Creme for Filling and Frosting

  • 6 oz. fresh, unsalted butter
  • 6 oz. powdered sugar
  • 4 yolks, each one added separately
  • 1 tablespoon coffee essence, added drop by drop


Beat the yolks until thick. Add the sugar; then the almonds and coffee and vanilla, and lastly fold in the well beaten whites. Bake in two layers in a moderate oven. Use the following:

Cream butter and eggs together, add each yolk separately, and coffee essence drop by drop. Decorate with small chocolate wafers and candied cherries. To be kept in a cold place until used in order to harden the creme. Cut with a knife dipped in hot water.