1) 1 pounds unsalted butter (cool but left out at room temperature for about 20-30 minutes)
2) 6 egg yolks (pasteurized)
3) 3/4 cups of granulated sugar
4) 3 Tablespoons coffee liqueur mixed with 2 Tablespoons instant coffee.
In a mixer on medium to high speed whip butter until fluffy.
Mix together egg yolks & sugar add coffee mixture, stir. On low speed of mixer slowly add egg yolk mixture until it is incorporated with the butter.
With mixer set on low speed slowly add the (egg, sugar, coffee) mixture. Once combined return mixer to whipping speed and beat until fluffy. If you are not assembling torte right away, place in the refrigerator until use. However, icing may need to be set out at room temperature a bit when returning to use.
*Note: Use pasteurized shelled eggs for any recipe calling for recipes that will not be cooked.
*Note: There is a difference between pasteurized and pasture raised eggs.
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