The best delicious Torta De Castanha Do Para (brazil Nut Cake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Torta De Castanha Do Para (brazil Nut Cake) recipe today!
Hello my friends, this Torta De Castanha Do Para (brazil Nut Cake) recipe will not disappoint, I promise! Made with simple ingredients, our Torta De Castanha Do Para (brazil Nut Cake) is amazingly delicious, and addictive, everyone will be asking for more Torta De Castanha Do Para (brazil Nut Cake).
What Makes This Torta De Castanha Do Para (brazil Nut Cake) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Torta De Castanha Do Para (brazil Nut Cake).
Ready to make this Torta De Castanha Do Para (brazil Nut Cake) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
Leave a Reply