| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Cakes, Desserts, Latin ameri, Nuts | 1 | Servings | |
INGREDIENTS
| 6 | Eggs, separated | |
| Granulated sugar | ||
| Instant coffee | ||
| 1/2 | t | Salt |
| 2 | T | Packaged dried bread crumbs |
| 1 | T | Brandy |
| 2 | c | Finely-ground Brazil nuts |
| abt.3/4 lb.shelled | ||
| 1 1/2 | c | Heavy cream |
| 1/4 | c | Brazil nuts, slivered* |
INSTRUCTIONS
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 <[email protected]> on Jan 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3175
Calories From Fat: 2599
Total Fat: 304.8g
Cholesterol: 1361.6mg
Sodium: 1765.1mg
Potassium: 2651mg
Carbohydrates: 57.6g
Fiber: 24.2g
Sugar: 11.6g
Protein: 88.3g