Confetti Torte
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Ingredients
6 Roberts Eggs, separated
1 cup sugar
3/4 cup sifted flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cream of tartar
3/4 cup grated unsweetened chocolate
1 teaspoon vanilla extract
Whipped Cream Filling
1 teaspoon unflavored gelatin
2 tablespoons Roberts Milk
2 cups Roberts Whipping Cream
1/2 cup powdered sugar, sifted
Preparation
Beat egg yolks until thick and lemon-colored; gradually mix in 1/2 cup sugar. Sift together flour, baking powder and salt; gradually add to egg yolk mixture. Beat egg whites until stiff peaks form; add cream of tartar. Gradually add remaining sugar and beat until stiff and glossy; fold in grated chocolate and vanilla extract until well-blended; fold in egg yolk mixture. Divide batter equally into 4 buttered and floured 8 inch round baking pans. Bake at 350° for 15 minutes, or until very light in color. Cool completely; split each layer in half horizontally. Prepare Whipped Cream Filling.
Whipped Cream Filling
In the top of a double boiler, dissolve gelatin in milk over hot water; cool. Whip whipping cream until stiff; gradually add powdered sugar and cooled gelatin mixture. Spread Filling between each torte layer; drizzle with Chocolate Glaze or frost with Chocolate Buttercream Frosting. Chill at least 4 hours. (Keep refrigerated.)
Recipe Contributed By: Mrs. Frank R. West Omaha, Nebraska
Yield: 12 servings
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
