Mocca Marange Torte

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Mocca Marange Torte Ingredients

MARANGE	About 1 lb. whipping cream
4 Egg whites	Sugar to taste; (about 4-6
1/4 lb Powdered sugar; if you	1 tb Instant coffee melted in 1
2 tb Water	1 ts Vannila
8 tb Sugar	GARNISH
CREAM	About 100 gr. ground nuts or

Instructions for Mocca Marange Torte

Source : Myself, some improvements on a well developed theme 1. whip for about 15 mins ingredients for marange at high speed, until very stiff. spread on baking paper either in rounds or in rectangulars. This amount is good for about 3-4 thin layers. Usually I double or triple, and make 10-12 layers in one evening. Then when company comes, all I have to do is whip the cream, and voila, Passover cake. 2. Bake at very low heat for about 3-4 hrs or prefferably overnight. This stage cannot be speeded, sorry. Prepared layers can be kept for a while wrapped (they are destroyed by moisture). 3. For assembly, whip cream with sugar and flavorings (can be changed to taste) until very stiff - on the verge of turning to butter. If using for fleishig, use Rich and add butter essence. 4. Assemble layer, filling, layer, filling, layer, filling. Cover sides, sprinkle nuts or chocolate, and eat. 5. Great variation: add to whipped cream pineapple slices ground in food proccessor. In this variation dont use nuts but rather chopped chocolate. Posted to JEWISH-FOOD digest by "???? ????ODh" on Apr 2, 1998

Main Ingredient: Cuisine: Uncategorized