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Torta de Castanha-do-para - Brazil Nut Cake
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Recipe Information
Myra Waldo's Round-the-World Cookbook


  • 10 egg yolks
  • 1-3/4 cups (425 ml) powdered sugar
  • 3 cups (700 ml) ground Brazil nuts
  • 1/8 tsp (1 ml) salt
  • 2 tbsp (30 ml) brandy
  • 2 tbsp (30 ml) bread crumbs
  • 10 egg whites
  • 1-1/2 cups (350 ml) heavy cream
  • 2 tbsp (30 ml) coffee essence
  • 3 tbsp (45 ml) confectioners' sugar
  • Beat the egg yolks in a bowl.
  • Gradually add the powdered sugar, beating until thick.
  • Add the nuts, salt, brandy, and bread crumbs, mixing well.
  • Preheat oven to 350 degrees (175 C.).
  • Beat the egg whites until stiff but not dry and fold into the mixture.
  • Butter a 10 inch spring-form pan and dust lightly with bread crumbs.
  • Pour the batter into it.
  • Bake for 45 minutes or until the cake tester comes out clean.
  • Leave the cake in the oven with the heat off and the door open for 5 minutes after it is finished baking.
  • Cool for 2 hours.
  • Remove from the form.
  • Split the cake.
  • Whip the cream and add the coffee essence and confectioners' sugar, mixing lightly.
  • Spread some of the cream between the halves and place the rest on top.
  • Chill.
  • Some sliced or chopped Brazil nuts may be sprinkled on top if desired.

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