Torta di mamma

  • 1 hr 50 mins cooking
  • Serves 12
  • Print


Torta di mamma
  • 280 gram packet sponge cake mix
  • 1 cup (250ml) strong black coffee
  • 1/3 cup (80ml) coffee liqueur
  • 1/3 cup (80ml) brandy
  • 1 tablespoon caster sugar
Custard filling
  • 1/2 cup (75g) cornflour
  • 1/2 cup (60g) custard powder
  • 1/2 cup (110g) caster sugar
  • 2 1/2 cup (625ml) milk
  • 1 1/2 cup (375ml) cream
  • 2 teaspoon vanilla extract
  • 30 gram butter
  • 2 egg yolks
  • 90 gram dark eating chocolate, melted


Torta di mamma
  • 1
    Preheat oven to 160°C (140°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.
  • 2
    Make sponge cake according to the directions on packet; pour mixture into pan. Bake about 35 minutes. Turn cake onto wire rack to cool.
  • 3
    To make custard filling; combine cornflour, custard powder and sugar in medium saucepan. Gradually add combined milk, cream and extract; stir over low heat until mixture boils and thickens. Add butter; simmer, stirring, 3 minutes. Remove pan from heat; stir in egg yolk. Place custard in large bowl; cover with plastic wrap. Cool. Divide custard mixture between two bowls. Stir melted chocolate into one bowl. Leave remaining custard plain.
  • 4
    Combine cold coffee, liqueur, brandy and sugar in small jug; mix well. Split cold cake into four layers. Place first layer on serving plate; brush well with coffee mixture.
  • 5
    Spread half the plain custard over cake. Top custard with second layer of cake; brush with coffee mixture. Spread a third of the chocolate custard over cake. Place third layer of cake on top of custard; brush with coffee mixture then spread with remaining plain custard. Top with fourth layer of cake; brush with coffee mixture.
  • 6
    Using a large spatula, spread remaining chocolate custard over top and side of cake; refrigerate 3 hours or overnight.

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