Brazil Nut Torte Recipe
Ingredients
| Egg yolks | 6 | |
| Salt | 1⁄4 Teaspoon | |
| Honey | 6 Tablespoon | |
| Brazil nuts | 2 Cup (32 tbs), grounded | |
| Pure vanilla extract | 2 Teaspoon | |
| Egg whites | 6 |
Nutrition Facts
Serving size: Complete recipe
Calories 2997 Calories from Fat 1694
% Daily Value*
Total Fat 201 g308.6%
Saturated Fat 48.9 g244.3%
Trans Fat 0 g
Cholesterol 1110.5 mg370.2%
Sodium 2767.2 mg115.3%
Total Carbohydrates 125 g41.6%
Dietary Fiber 20.1 g80.5%
Sugars 91.3 g
Protein 194 g387.5%
Vitamin A 26% Vitamin C 3.9%
Calcium 65.6% Iron 53.2%
*Based on a 2000 Calorie diet
Directions
Oil bottom of spring form pan.
Line bottom of pan with parchment or brown paper, cut to fit.
Do not oil paper.
Beat egg yolks until thick and lemon colored.
Add salt and honey, pouring in slowly and stirring to blend.
Add ground Brazil nuts to egg mixture, adding about 1/4 cup at a time, beating well after each addition.
Add vanilla extract.
Beat egg whites until stiff peaks are formed.
Add about 1/4 of beaten egg whites to yolk mixture, folding in lightly.
Now add above mixture to remaining beaten whites, folding in with an under and over motion, until well blended.
Pour into pan, place in preheated oven and bake 10 minutes.
Reduce heat to 300°F. and continue baking for 40 minutes, or until surface springs back when gently touched with fingertips.
Remove from oven, cool in pan, on wire rack about one hour.
Using spatula, carefully loosen torte and remove side of spring form pan.
Then remove bottom of pan and paper.
Cool completely before serving.
Chef
