Coffee-Raspberry Torte

Instructions

1. -Preheat the oven to 350'. Grease an 11x17-inch jelly roll pan and line it with wax paper. Grease the wax paper lining
3. -In the bowl of an electric mixer, beat the egg yolks. Gradually add the sugar and continue beating until pale lemon in color. Add the vanilla and flour.
5. -In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten whites into the batter.
7. -Spread the batter evenly in the prepared pan. Bake for approximately 10 minutes, or until the cake springs back to the touch. Remove the pan from the oven. Dust the cake with confectioners' sugar and cover with wax paper, and then a slightly damp towel. Turn the cake upside down onto the towel and let cool for 15-20 minutes. Remove the pan and peel off the wax paper. Transfer to a rack and let the cake cool completely.
9. -Cut the cake into fourths.* Spread 2 tablespoons of the preserves on top of each layer. Spread equal amounts of the coffee cream to cover the preserves. Arrange one cake layer on a serving plate. Assemble the remaining three layers on top of one another. Frost the sides of the torte with the remaining coffee cream. Refrigerate until serving time.
11. Coffee Cream:
12. In a small saucepan, warm 1/2 cup of the cream with the instant coffee just to dissolve the coffee granules. Remove from the eat and chill completely.
14. With an electric mixer, whip all the cream and sugar until stiff. Keep refrigerate until needed.
16. Cream to generously fill and frost one torte.
18. NOTES:
19. -Use red current preserves instead of raspberry
20. -coffee cream 1/2 cup heavy cream, 1 1/2 tablespoon sanka instant, warm & dissolve, then cool.
21. -mild whipped cream 1 cup heavy cream, 1/2 cup confectioners' sugar, 3/4 tablespoon coffee cream flavor