Try this Brazil Nut Torte recipe, or contribute your own.
Suggest a better descriptionDay before: Start heating oven to 375? F. With waxed paper, line bottoms of 2 1 1/4"-deep 8" layer pans. Sift together flour and baking powder; add cracker crumbs. With electric mixer at medium speed, or "cream" (or with spoon), thoroughly mix shortening with sugar, then with yolks, until very light and fluffy--about 4 min. altogether. Add nuts and vanilla. Then, at low speed, or "blend", beat in flour mixture alternately with indicated amount of milk*, beating after each addition. Quickly fold in egg whites. Turn into pans. Bake 30 min., or till done. Cool in pans on wire rack. Meanwhile, combine vanilla pudding with 1 1/2 cups milk. Cook, stirring, over medium heat until mixture comes to boil. Remove from heat; pour into bowl; place waxed paper directly on surface of pudding. Refrigerate. The day: Beat pudding until smooth; fold in whipped cream. Split each cake layer- spread filling between layers and on top of cake. Refrigerate at least 1 hr. *With butter, margarine, or lard, use 1 cup milk. With vegetable or any other shortening, use 1 cup plus 1 cup plus 2 tablesp. milk. Posted to recipelu-digest Volume 01 Number 223 by RecipeLu
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1180 | ||
Calories from Fat: 489 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.3g | 72 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 22.8g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 863.6mg | 266 % | |
Sodium 1201.3mg | 41 % | |
Potassium 320.6mg | 8 % | |
Total Carbohydrate 151.3g | 45 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 146.8g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1180
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