Best 4 Dutch Vandermint Torte With Vandermint Coffee Frosting Recipes
Are you looking for an easy yet decadent dessert that's perfect for any occasion? Look no further than Dutch vandermint torte with vandermint coffee frosting. This stunning cake is sure to impress your guests with its rich, creamy texture, and delightful combination of flavors. Made with a moist chocolate cake base and a smooth coffee frosting, this torte is a true masterpiece that will leave your taste buds craving for more.
Let's cook with our recipes!
DUTCH VANDERMINT TORTE WITH VANDERMINT COFFEE FROSTING
Make and share this Dutch Vandermint Torte With Vandermint Coffee Frosting recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- CAKE: Cream the butter with the sugar until very light and fluffy. Add the eggs, beating well.
- Pour the water and liqueur over the chocolate in a sauce pan. Heat over medium heat to a thick syrup. Cool. Add to egg mixture.
- Sift the flour, soda, baking powder and salt together three times. Incorporate the flour and buttermilk into creamed mixture in thirds. Pour batter into two-9 inch /22cm greased and floured cake pans.
- Bake in a preheated 350°F oven for 25-30 minutes. Cool for 10 minutes before transferring cakes to cooling rack. Slice each cake lengthwise and fill with whipped whipping cream or your favourite buttercream or the Mocha filling. You will have 4 layers. Frost with Vandermint Coffee Frosting.
- FOR THE FILLING: Beat the butter with the confectioners' sugar until light and fluffy and stir in the cocoa and coffee. Divide filling evenly between the 4 layers.
- VANDERMINT COFFEE FROSTING: In a double boiler cook the cream, sugar, chocolate and the coffee, which has been dissolved in the hot water. Add the butter and cook for 6 minutes. Remove from heat. Beat until frosting reaches a spreadable consistency.
- International Family Favorites Ron Kalenuik.
COFFEE FROSTING
Delicious coffee flavored chocolate frosting. Cream may be substituted for the milk for added richness.
Provided by Jeannette Gartner
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 6
Steps:
- Mix together; instant coffee or leftover coffee, milk, cocoa powder, butter or margarine, vanilla extract, and confectioners' sugar until of spreading consistency. Makes more than enough to frost a 13x9 inch sheet cake.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 38.3 g, Cholesterol 11.8 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.9 mg, Sugar 37 g
COFFEE ICING
Use strong brewed coffee in this quick and easy cake icing recipe with butter and vanilla extract.
Provided by Carol
Categories Desserts Frostings and Icings
Yield 6
Number Of Ingredients 4
Steps:
- Beat together confectioners' sugar, butter or margarine, coffee, and vanilla until smooth. Add more liquid or confectioners' sugar as needed.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.1 mg, Sugar 39.3 g
WALNUT TORTE WITH COFFEE WHIPPED CREAM
Categories Coffee Nut Dessert Bake Walnut Fall Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
- Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
- Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.
Tips:
- Make sure the Dutch cocoa powder is unsweetened to avoid an overly sweet torte.
- Use a high-quality coffee liqueur for the best flavor. Vandermint is a good option, but you can use another brand if you prefer.
- Don't overmix the batter. Overmixing can result in a tough, dense torte.
- Bake the torte until a toothpick inserted into the center comes out clean. Overbaking will dry out the torte.
- Let the torte cool completely before frosting it. This will help the frosting set properly.
- If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the frosting.
Conclusion:
This Dutch Vandermint Torte with Vandermint Coffee Frosting is a delicious and elegant dessert that is perfect for any special occasion. The combination of chocolate, coffee, and mint is a classic flavor combination that is sure to please everyone. With its rich, moist texture and creamy frosting, this torte is sure to be a hit at your next party or gathering.
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