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*
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.
Yields
1 Servings