Brazil Nut Torte Recipe

Looking for something simple to cook, yet delicious to taste? If so, you'll find this Brazil Nut Torte incredibly pleasing, coz this simple recipe is gonna really impress your palate. Watch out!

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Sifted flour1⁄2 Cup (8 tbs)
 Double acting baking powder2 Teaspoon
 Graham cracker crumbs2 Cup (32 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs)
 Granulated sugar1 Cup (16 tbs)
 Egg yolks3
 Chopped brazil nuts3⁄4 Cup (12 tbs)
 Vanilla1 Teaspoon
 Milk1 Cup (16 tbs)
 Egg whites3 , stiffly beaten
 Vanilla pudding package/Pie filling100 Gram
 Milk1 1⁄2 Cup (24 tbs)
 Heavy cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3885 Calories from Fat 1995

% Daily Value*

Total Fat 228 g351.4%

Saturated Fat 113.8 g569.2%

Trans Fat 0 g

Cholesterol 1018.1 mg339.4%

Sodium 2925.5 mg121.9%

Total Carbohydrates 423 g140.8%

Dietary Fiber 8.2 g32.7%

Sugars 336.5 g

Protein 60 g119.2%

Vitamin A 116.1% Vitamin C 2.2%

Calcium 170.6% Iron 42.7%

*Based on a 2000 Calorie diet

Directions

Sift together flour and baking powder; add cracker crumbs.
Cream butter and sugar together until smooth.
Beat in yolks singly, beating well after each addition.
Add nuts and vanilla.
Beat in flour mixture alternately with milk, beating well after each addition.
Fold in stiffly beaten egg whites.
Line bottoms of two 8-inch layer cake pans with waxed paper.
Pour cake batter in tins.
Bake in a moderately hot oven (375°F.) 30 min- utes or until done.
Cool in pans.
Combine vanilla pudding with milk and cook over medium heat until mixture comes to a boil.
Remove from heat and chill thoroughly.
Beat pudding until smooth.
Whip cream and fold into pudding.
Remove cakes from pan.
Split each cake layer in half crosswise, making four layers in all.
Spread filling between layers and on top of cake.
Refrigerate at least 1 hour before serving.
Quantcast