Brazil Nut Torte

Brazil  Nut Torte

   A torte is usually a cake made mostly with eggs, sugar and ground nuts instead of flour. In this recipe I've added some flour along with cracker crumbs. Also, most tortes have very sweet icing, and when layered, a thick covering is placed between layers and almost always on the top and sides. Using the whipping cream cuts down a lot of that sweetness.

6-large eggs, separated and room temperature
1/2-cup white granulated sugar
2-tablespoons vegetable oil
1-tablespoon brandy
1/2-cup white granulated sugar
1/4-cup all-purpose flour
1-1/4-teaspoons baking powder
1-teaspoon instant coffee
1/2-teaspoon ground cinnamon
1/2-teaspoon ground cloves
1-cup fine graham cracker crumbs (about 12 squares)
1-cup finely chopped roasted, unsalted Brazil nuts
1-1/2-cups chilled whipping cream
1/4-cup white granulated sugar
2-teaspoons instant coffee

   Step 1...Heat your oven to 350 degrees and line the bottoms of 2 round cake pans, 8 or 9 x 1-1/2 inches, with aluminum foil. Set aside.

  Step 2...With an electric mixer, beat the 6 large egg whites in a large bowl until foamy, gradually beat in 1/2 cup white granulated sugar, 1 tablespoon at a time, continue beating until the egg whites are stiff and glossy.

  Step 3... Beat the 6 egg yolks, oil and brandy in a small bowl on low-speed until blended. Add 1/2 cup sugar, the 1/4 cup flour, 1-1/4 baking powder, 1 teaspoon instant coffee, the 1/2 teaspoon ground cinnamon and ground cloves. Beat on medium speed for 1 minute. Now, fold egg yolk mixture into egg white mixture. Fold in graham cracker crumbs and nuts. Pour even amounts into the prepared cake pans.

   Step 4...Bake until top springs back when touched lightly in the center, 30 to 35 minutes. Cool 10 minutes. Loosen edges with a knife; invent pan and remove foil; cool completely.

   Step 5...Beat whipping cream, 1/4 cup sugar and 2 teaspoons instant coffee in a chilled bowl until stiff. Fill layers and frost sides and top of cake with whipped cream. Garnish with Brazil nuts if desired. Refrigerate uncovered until ready to serve, but no longer than 8 hours.