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Norwegian   -   Almond Mocha Cake   adapted from Authentic Norwegian Cooking by Astrid Karlsen Scott

  • 4 Medium Eggs -- beaten
  • 1 Cup Sugar
  • 3/4 Cup Flour
  • 1 Tablespoon Cornstarch
  • 1 Dash Salt
  • 3 Tablespoons Cold Coffee
  • 1 Teaspoon Mocha Flavoring
  • Milk
  • *** Topping -- ***
  • 2 Cups Whipping Cream
  • 2 Tablespoons Sugar
  • 2 Teaspoons Instant Coffee
  • 1 Teaspoon Mocha Flavoring
  • 2 Tablespoons Almonds -- slivered
Directions Beat eggs and sugar until light and fluffy. Sift dry ingredients over egg mixture and fold in. Blend fully. Stir in cold coffee. Pour into greased 9 inch round pan. Bake at 375 for 25 minutes. Remove and cool completely. Divide cake horizontally in 2 and sprinkle with a little milk. Whip cream, sugar, and instant coffee until thick. Add mocha flavoring. Stir. Spread some of the whipped cream inbetween the 2 layers and then frost the cake with the rest. Sprinkle with almonds and serve.
Serves 10
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 5, Overall: 5 Rate this recipe

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