| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Nuts, Cakes, Desserts, Latin ameri |
1 |
Servings |
INGREDIENTS
| 6 |
|
Eggs; separated |
|
|
Granulated sugar |
|
|
Instant coffee |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Packaged dried bread crumbs |
| 1 |
tb |
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
<bobbi744@sojourn.com> on Jan 17, 1998
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”