Source:

Myra Waldo's Round-the-World Cookbook

Serves/Makes:10

Ingredients

• 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

Preparation

• 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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