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Greek Pantespani Tourta (Torte)

  • 8servings
  • 70minutes
  • 1021calories

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Source: greek.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 eggs

  2. 1 1/2 cups flour

  3. 3 teaspoons baking powder

  4. 1 tablespoon hershey's cocoa

  5. 2 1/2 cups water

  6. 1 1/2 cups sugar

  7. 1 slice lemon

  8. 3 cups powdered sugar

  9. 1 cup unsalted butter

  10. 12 ounces Cool Whip

  11. 1 cup hershey's cocoa

  12. 1 egg

  13. 2 teaspoons vanilla

  14. 1 tablespoon greek coffee

Instructions Jump to Ingredients ↑

  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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