Elegant Mousse Torte

–CAKE–
6 Egg yolks
3 tb Lemon juice
1/2 ts Lemon rind
1 c Sifted confectioner’s sugar
-(up to 3/4)
6 Egg whites
1 c Sifted cake flour
1/4 c Sifted cornstarch
3/4 ts Baking powder
1/2 c Grated sweet chocolate
1/2 c Crushed pineapple
1/4 c Melted butter

-MOUSSE FILLING & FROSTING-
1 tb Unflavored gelatin
3 tb Cold water
2 c Whipping cream
3/4 c Confectioners’ sugar
1/2 c Crushed pineapple
1 c Grated sweet chocolate

KIRSCH MIXTURE
1/4 c Water
2 tb Kirsch or rum
2 tb Sugar

Here’s a really good looking recipe from a Filipino cookbook a wonderful
cyberfriend was kind enough to send for me and my sister-in-law, Marilou,
who is now a great cook!

Preheat oven to 350F. Line and grease the bottoms of three 9-inch round
layer pans. Set aside.

Prepare Crust:

Sift flour and sugar into a bowl; add egg yolk and butter and blend well to
make a smooth dough. Roll into a circle 9 inches in diameter between two
pieces of wax paper. Prick all over and chill for 30 minutes. Bake on a
cookie sheet for 20 minutes or until lightly browned.

Prepare Cake:

Combine egg yolks, lemon juice, lemon rind and sugar; beat until light and
creamy. In another bowl, beat egg whites until stiff and then fold into egg
yolk mixture. Sift together flour, cornstarch and baking powder then fold
into egg mixture. Finally, blend in pineapple, chocolate and butter. Pour
mixture into the prepared pans and bake for 12 to 15 minutes, or until
done.

Prepare Filling:

Soften gelatin in water for a few minutes and cook over low fire until
gelatin is dissolved. Allow to cool. Whip cream until stiff and beat in
cooked gelatin and confectioners’ sugar. Set aside 3/4 cup for piping. Add
pineapple and chocolate to the remaining whipped cream; set aside.

Blend ingredients for kirsch mixture in a cup and drizzle generously on top
of cake.

To assemble Torte:

Place a crust in a platter. Spread thinly with mousse filling then top with
a cake layer. Repeat procedure until cake is assembled. Frost sides and top
with remaining mousse frosting. Use remaining 3/4 cup whipped cream for
piping borders and decorate with grated chocolate.

Serves 12