Torta Di Mamma Recipe

Name: Torta Di Mamma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg (16 oz) yellow cake mix; 1 cup strong black coffee, cooled; 1/3 cup coffee liqueur; 1/3 cup brandy; 1 tbsp sugar; None None FOR THE CUSTARD FILLING; 1/2 cup cornstarch; 1/2 cup custard powder or vanilla pudding mix; 1/2 cup sugar; 2 1/2 cups milk; 1 1/2 cups heavy cream; 2 tsp vanilla extract; 2 tbsp butter; 2 None egg yolks; 3 oz semi-sweet chocolate, melted

Servings: persons

1 pkg (16 oz) yellow cake mix
1 cup strong black coffee, cooled
1/3 cup coffee liqueur
1/3 cup brandy
1 tbsp sugar
None None FOR THE CUSTARD FILLING
1/2 cup cornstarch
1/2 cup custard powder or vanilla pudding mix
1/2 cup sugar
2 1/2 cups milk
1 1/2 cups heavy cream
2 tsp vanilla extract
2 tbsp butter
2 None egg yolks
3 oz semi-sweet chocolate, melted

1
Preheat the oven to 350u00b0F. Grease two 8-inch cake pans; line bottoms with parchment paper.
2
Prepare and bake cake mix according to package directions. Cool in pans 10 mins. Remove from pans; cool completely on wire rack.
3
For the custard filling, combine cornstarch, custard powder and sugar in medium saucepan. Gradually add combined milk, cream and vanilla; stir on low heat until mixture boils and thickens. Add butter; simmer, stirring, for 3 mins. Remove pan from heat; stir in egg yolks. Transfer to large bowl; cover surface with plastic wrap. Cool.
4
Divide custard mixture among 2 bowls. Stir melted chocolate into 1 bowl. Leave remaining custard plain.
5
Combine coffee, liqueur, brandy and sugar in small bowl; mix well. Split each cake horizontally into 2 layers. Place a bottom layer on cake plate; brush well with coffee mixture.
6
Spread with half the plain custard. Top with second layer of cake; brush with coffee mixture. Spread with one-third of the chocolate custard. Place third layer of cake on top; brush with coffee mixture. Spread with remaining plain custard. Top with top layer of cake; brush with coffee mixture.
7
Using a large spatula, spread remaining chocolate custard over top and sides of cake. Refrigerate for 3 hours or overnight.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pkg (16 oz) yellow cake mix, 1 cup strong black coffee, cooled, 1/3 cup coffee liqueur, 1/3 cup brandy, and more.

Yes, Torta Di Mamma falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Torta Di Mamma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions