Greek Pantespani Tourta (Torte) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I got this Greek chocolate based torte from my neighbor. Ingredients:
8 eggs |
1 1/2 cups flour |
1 1/2 cups sugar |
3 teaspoons baking powder |
2 teaspoons vanilla |
1 tablespoon hershey's cocoa |
2 1/2 cups water |
1 1/2 cups sugar |
1 slice lemon |
3 cups powdered sugar |
1 cup unsalted butter |
12 ounces cool whip |
1 cup hershey's cocoa |
1 egg |
2 teaspoons vanilla |
1 tablespoon greek coffee |
Directions:
1. - BASE: eggs, flour, sugar, baking powder, vanilla, HERSHEY'S COCOA.
2. Preheat oven at 350* F.
3. In a bowl mix sugar, eggs & vanilla for 10 minutes. Add flour & baking powder and mix by hand. Take a little of mixture & stir separately with COCOA. Add all ingredients to bowl.
4. Bake for 20 - 30 minutes.
5. Let cool. Cut in 2 layers. (Now it is ready for syrup & frosting).
6. - SYRUP: water, sugar, lemon.
7. Boil everything for 5 minutes. Pour over both cake layers evenly (slowly).
8. - FROSTING: powder sugar, butter, Cool Whip, Cocoa, egg, vanilla Greek coffee.
9. Beat butter, eggs & vanilla. Add all other ingredients a little at a time alternating. Stir in coffee by hand.
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