Bessie hulett's almond gateau

16 servings

Ingredients

Quantity Ingredient
3 tablespoons John Conti coffee syrup*
3 cups All-purpose flour
½ teaspoon Each baking soda and powder
¾ teaspoon Salt
1 cup Unsalted butter
7 cups Powdered sugar
1 cup Mocha frosting
1 cup Sliced, toasted almonds
1 cup Unsalted butter
2 cups Sugar
4 larges Eggs; unbeaten
1 cup Buttermilk
2 larges Egg yolks**
5 tablespoons John Conti coffee syrup
1 cup Chopped almonds

Directions

CAKE

MOCHA FROSTING

MOCHA FILLING

GARNISH

*To make coffee syrup, brew 6 cups John Conti Gourmet Blend coffee.

Pour coffee into a small saucepan and simmer until reduced to ½ cup. Store in the refrigerator until ready to use.

**Colombo's note: "Since it is no longer advisable to eat uncooked eggs, I did not use the egg yolks. The frosting was superb without them and there was no problem with spreading. However, if the frosting seems too thick, add a small amount of water." To make cake: Prepare coffee syrup. Grease three 9" cake pans. Line with wax paper. Grease wax paper. Turn on oven to 350 F.

Sift together flour, soda, baking powder and salt; set aside.

In the large bowl of an electric mixer, cream butter thoroughly.

Gradually add sugar. Beat until fluffy. Add unbeaten eggs, one at a time, beating well after each addition. Add coffee syrup to the creamed mixture.

Add flour mixture alternately with buttermilk, beginning and ending with flour. (After each addition, stir with a wooden spoon just until blended.)

Pour batter into prepared pans. Bake 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool cake in pans for 10 minutes. Run a spatula around edge of pans. Turn cake out onto a cooling rack.

When completely cool, fill between layers with mocha filling. Frost top and sides of cake with mocha frosting. Place sliced toasted almonds around sides of cake.

To make frosting: In large bowl of an electric mixer, cream butter thoroughly. Add half the sugar and beat until light and fluffy. Add egg yolks and blend well. Gradually mix in remaining sugar. Add coffee syrup and beat until well blended and very fluffy.

To make mocha filling: Combine frosting and almonds. Mix well. Place between layers of cake.

Colombo wrote: "Several readers have asked for the winning recipe from the John Conti Coffee cake contest held at this year's Kentucky State Fair.

"First place went to Bessie Hulett of Shively." From Alice Colombo's 10/21/92"Cook's Corner" column called "How to Brew Up a Cake for a Caffiend" in "The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 12-01-94

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