Brazil Nut Cake

Name: Brazil Nut Cake
Ingredients: 6 eggs, separated; 1/2 c. granulated sugar; 2 Tbsp. vegetable oil; 1 Tbsp. brandy; 1/2 c. granulated sugar; 1/4 c. all-purpose flour; 1 1/4 tsp. baking powder; 1 tsp. instant coffee; 1/2 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1 c. fine graham cracker crumbs; 1 c. finely chopped Brazil nuts; 1 1/2 c. chilled whipping cream; 1/4 c. granulated sugar; 2 tsp. instant coffee; Brazil nut curls (cut lengthwise slices with vegetable parer)

16 ingredients

13 steps

Ingredients

6 eggs, separated
1/2 c. granulated sugar
2 Tbsp. vegetable oil
1 Tbsp. brandy
1/2 c. granulated sugar
1/4 c. all-purpose flour
1 1/4 tsp. baking powder
1 tsp. instant coffee
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 c. fine graham cracker crumbs
1 c. finely chopped Brazil nuts
1 1/2 c. chilled whipping cream
1/4 c. granulated sugar
2 tsp. instant coffee
Brazil nut curls (cut lengthwise slices with vegetable parer)

Directions

1

Heat oven to 350°.
2

Line bottoms of 2 round layer pans (8 x 1 1/2-inch) with aluminum foil.
3

Beat egg whites in a large mixing bowl until foamy.
4

Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
5

Beat egg yolks, oil and brandy in a small bowl at a low speed until blended.
6

Add 1/2 cup sugar, flour, baking powder, 1 teaspoon instant coffee, cinnamon and cloves; beat at medium speed for 1 minute.
7

Fold egg yolk mixture into the egg whites.
8

Fold in cracker crumbs and 1 cup of nuts.
9

Pour this mixture into the prepared pans.
10

Bake until top springs back when touched lightly, approximately 30 to 35 minutes. Immediately invert the pans, resting rims on edges of 2 inverted pans.
11

Cool completely.
12

Loosen edges of layers with knife; invert pans and hit sharply on table.
13

Remove foil.