Torta De Castanha Do Para (Brazil Nut Cake)

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Torta De Castanha Do Para (Brazil Nut Cake) Ingredients

6 Eggs; separated	1 tb Brandy
Granulated sugar	2 c Finely-ground Brazil nuts;
Instant coffee	1 1/2 c Heavy cream
1/2 ts Salt	1/4 c Brazil nuts; slivered*
2 tb Packaged dried bread crumbs

Instructions for Torta De Castanha Do Para (Brazil Nut Cake)

Early on the day: Start heating ove nt o350 F. Grease, line with wax paper, then grease again bottom of two 8 inch layer-cake pans, 1 1/2 " deep. In large bowl, with electric mixer at High speed, beat egg yolks with 2/3 cup sugar until very thick and fluffy, about 10 minutes. Now beat in 1 tsp. instant coffee, salt, bread crumbs and brandy; then fold in ground nuts. Beat 6 egg whites until stiff, but not dry; fold them gradually into nut mixture. Pour into prepared pans, then bake 35 minutes or until cake tester, inserted in center, comes out clean. Cool in pan. About one-half hour before serving: Loosen cake layers around edges and trun out on racks; remove wax paper. Whip cream until stiff. Dissolve 2 tablespoon instant coffee in 1 tablespoon water; fold with 3 tablespoons sugar, into whipped cream. Use to fill and frost cake; garnish with slivered nuts. Refrigerate until ready to serve. Cut into 12 wedges. *To sliver shelled Brazil nuts easily, first cover them with water, simmer 2-3 minutes, then drain. NOTES : Ths recipe from Brazil uses their native nut. Recipe by: Redbook Magazine, June 64 Posted to MC-Recipe Digest V1 #1019 by Roberta Banghart on Jan 17, 1998

Main Ingredient: CakeCuisine: Uncategorized