Coffee Cream Torte

• ICING:
• 3/4 cup (180 ml) milk
• 4 tsp (20 ml) instant coffee (or 1/4 cup expresso, and decrease milk to 1/2 cup)
• 3 Tbsps (45 ml) BIRDS custard powder
• 4 oz (113.5 g) cold butter (1/2 cup)
• 2 1/2 cups (620 ml) icing sugar
• 1/4 tsp (2 ml) salt
• CAKE:
• 4 egg yolks
• 1/4 cup sugar + 1/2 cup sugar
• 1/2 tsp vanilla
• 4 egg whites
• 3/4 cup sifted flour
• 1 tsp baking powder
• 1/2 tsp salt

1. ICING:
2. Heat 3/4 cup milk on medium heat.
3. Add coffee.
4. Little by little (1 Tbsp at a time) add a little hot milk mixture to the powdered custard, stir and put it all into the milk pan again. Stir.
5. Bring to a gentle simmer, stirring occasionally until thickened.
6. Have ice ready in a large bowl and put pan on ice to cool down. Refrigerate until cake is ready to ice.
7. CAKE:
8. Beat egg yolks till thick and lemon-colored; gradually beat in 1/4 cup sugar and vanilla.
9. Beat egg whites till soft peaks form; gradually add 1/2 cup sugar and beat till stiff peaks form. Fold yolks into whites. Sift together flour, baking powder and 1/2 tsp salt; fold into egg mixture. Put into 2 greased round cake pans and bake at 375 degrees F. for about 12-15 min. Loosen sides, turn out on a cake rack to cool.
10. ICING CONT'D:
11. Whip cold butter. Add icing sugar and 1/4 tsp salt. Whip until smooth. Add cooled custard 1 Tbsp at a time to the above mixture until combined. Frost cake and serve or refrigerate.

milk, coffee, birds custard powder, cold butter, icing sugar, salt, cake, egg yolks, sugar , vanilla, egg whites, flour, baking powder, salt

Taken from www.epicurious.com/recipes/member/views/coffee-cream-torte-52726291 (may not work)