6 Eggs, separated
Granulated sugar
Instant coffee
1/2 tsp Salt
2 tbsp Packaged dried bread crumbs
1 tbsp Brandy
2 cup Finely-ground Brazil nuts, (abt.3/4 lb.shelled)
1 1/2 cup Heavy cream
1/4 cup Brazil nuts, slivered*
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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
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