Torta de Castanha-do-para - Brazil Nut Cake Recipe

Name: Torta de Castanha-do-para - Brazil Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Beat the egg yolks in a bowl.
2
Gradually add the powdered sugar, beating until thick.
3
Add the nuts, salt, brandy, and bread crumbs, mixing well.
4
Preheat oven to 350 degrees (175 C.).
5
Beat the egg whites until stiff but not dry and fold into the mixture.
6
Butter a 10 inch spring-form pan and dust lightly with bread crumbs.
7
Pour the batter into it.
8
Bake for 45 minutes or until the cake tester comes out clean.
9
Leave the cake in the oven with the heat off and the door open for 5 minutes after it is finished baking.
10
Cool for 2 hours.
11
Remove from the form.
12
Split the cake.
13
Whip the cream and add the coffee essence and confectioners' sugar, mixing lightly.
14
Spread some of the cream between the halves and place the rest on top.
15
Chill.
16
Some sliced or chopped Brazil nuts may be sprinkled on top if desired.

942

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 10 egg yolks, 1-3/4 cups (425 ml) powdered sugar, 3 cups (700 ml) ground Brazil nuts, 1/8 tsp (1 ml) salt, and more.

Yes, Torta de Castanha-do-para - 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.

That's it — enjoy your meal!

Torta de Castanha-do-para - Brazil Nut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions