Eggnog Latte Tort

The aromas of the holiday season filled the studio as Jessica from Cream & Sugar Ice Cream Cafe in Lockport created a homemade Eggnog Latte Tort in the Winging It Buffalo Style kitchen. This layered moose cake is the perfect finish to any holiday dinner this season – check out the recipe below!

Ingredients:

1 & 1/2 cups granulated sugar

1 cup buttermilk

2 & 1/2 cups all-purpose flour

1 cup strong coffee

2 tsp baking soda

1/4 cup instant coffee

1 tsp baking powder

1/2 cup vegetable oil

1 tsp salt

2 tsp vanilla

Moose Ingredients:

2 cups heavy whipping cream

1/2 cup powdered sugar

1/2 cup instant vanilla pudding

8 oz mascarpone cheese

3 egg yolks (recipe contains raw egg yolks)

1/4 cup combination of high-quality brandy, cognac, and/or rum (or substitute 2 tbsp of imitation rum flavoring)

1tbsp ground nutmeg (or 1 & 1/2 tsp fresh grated)

Directions:

For the cake:
1. heat oven to 350°
2. combine sugar, flour, baking soda, baking powder, and salt in a bowl and set aside
3. in the bowl of a stand mixer, combine eggs and buttermilk until even and pale yellow
4. while the eggs and milk combine, add instant coffee to hot coffee and let dissolve, then add to the egg mixture, followed by the oil and vanilla
5. slowly incorporate the flour mixture into the liquid in three intervals, scraping the bowl between additions
6. pour the batter into a baking sheet coated with cooking spray and lined with parchment paper
7. bake for 12 to 15 minutes until the cake is set through and moist

 

For the mousse:

1. in the bowl of a stand mixer, combine cream and pudding at low speed and combine
until slightly thickened, then gradually increase the mixer speed until the top speed is
reached; combine about 2 minutes until stiff peaks form, then set aside

2. add yolks, mascarpone, nutmeg, and powdered sugar until combined, scraping the
sides of the mixing bow, then add alcohol (or rum extract) and combine until smooth

3. by hand, gradually fold the whipped cream mixture into the mascarpone, mixing until
well combined, being mindful not to deflate the mixture

 

To finish the cake:
1. once the baked cake is completely cooled, use a paring knife to cut out two full circles, using the bottom of an 8” spring-form pan as the template; cut sections of a circle out of the remaining pieces, to piece together

2. assemble the spring-form pan, lining the bottom with a piece of parchment paper

3. use the cake scraps to create an even bottom layer, making sure to create the appearance of a full circle along the edges

4. measure 1/3 of the eggnog cream and create an even layer; repeat using the remaining cake and mousse to create two more layers

5. let the cake set in the refrigerator for at least one hour

6. run a thin knife around the inner rim of the pan to release the cake from the edges

7. transfer the cake to a serving platter and drizzle with hot fudge and dust with nutmeg

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