Brazil Nut Torte Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Sifted all-purpose flour,
2 tsp: Double acting baking powder,
2 cup: Fine graham cracker crumbs,
1/2 cup: Soft shortening,
1 cup: Granulated sugar,
3: Egg yolks,
3/4 cup: Chopped Brazil nuts,
1: Teasp. vanilla extract,
Milk*,
3: Egg whites stiffly beaten,
1 package: Vanilla-pudding pie filling,
1 1/2 cup: Milk,
1/2 cup: Heavy cream, whipped
Directions:
Day before: Start heating oven to 375
F. With waxed paper, line
bottoms of 2 1 1/4"-deep 8" layer pans. Sift together flour and
baking powder; add cracker crumbs. With electric mixer at medium
speed, or "cream" (or with spoon), thoroughly mix shortening with
sugar, then with yolks, until very light and fluffy--about 4 min.
altogether. Add nuts and vanilla. Then, at low speed, or "blend",
beat in flour mixture alternately with indicated amount of milk*,
beating after each addition. Quickly fold in egg whites. Turn into
pans. Bake 30 min., or till done. Cool in pans on wire rack.
Meanwhile, combine vanilla pudding with 1 1/2 cups milk. Cook,
stirring, over medium heat until mixture comes to boil. Remove from
heat; pour into bowl; place waxed paper directly on surface of
pudding. Refrigerate.
The day: Beat pudding until smooth; fold in whipped cream. Split each
cake layer- spread filling between layers and on top of cake.
Refrigerate at least 1 hr.
*With butter, margarine, or lard, use 1 cup milk. With vegetable or
any other shortening, use 1 cup plus 1 cup plus 2 tablesp. milk.
Source from luhu.jp
F. With waxed paper, line
bottoms of 2 1 1/4"-deep 8" layer pans. Sift together flour and
baking powder; add cracker crumbs. With electric mixer at medium
speed, or "cream" (or with spoon), thoroughly mix shortening with
sugar, then with yolks, until very light and fluffy--about 4 min.
altogether. Add nuts and vanilla. Then, at low speed, or "blend",
beat in flour mixture alternately with indicated amount of milk*,
beating after each addition. Quickly fold in egg whites. Turn into
pans. Bake 30 min., or till done. Cool in pans on wire rack.
Meanwhile, combine vanilla pudding with 1 1/2 cups milk. Cook,
stirring, over medium heat until mixture comes to boil. Remove from
heat; pour into bowl; place waxed paper directly on surface of
pudding. Refrigerate.
The day: Beat pudding until smooth; fold in whipped cream. Split each
cake layer- spread filling between layers and on top of cake.
Refrigerate at least 1 hr.
*With butter, margarine, or lard, use 1 cup milk. With vegetable or
any other shortening, use 1 cup plus 1 cup plus 2 tablesp. milk.
Source from luhu.jp
Tags
Desserts