Brazil Nut Cake Recipe

Name: Brazil Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat oven to 350u00b0.
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.

1037

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 eggs, separated, 1/2 c. granulated sugar, 2 Tbsp. vegetable oil, 1 Tbsp. brandy, and more.

Yes, Brazil Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brazil Nut Cake

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