Brazil Nut Torte
Submitted by bozie
Elegant brazil nut torte with graham cracker cake layers split and filled with vanilla pudding cream. A two-day showpiece that’s worth every minute of the wait.
YIELD
6 servingsPREP
8 hrsCOOK
30 minREADY
9 hrsThis is the kind of torte that makes people set down their forks and ask for the recipe.
Graham cracker crumbs and flour create tender, nutty cake layers studded with chopped brazil nuts.
The layers get split in half, then stacked with a silky vanilla pudding folded into freshly whipped cream.
Yes, it’s a two-day affair: bake and make the pudding the day before, then assemble and chill the next morning.
That overnight rest lets the filling soak into the layers just enough to make every slice hold together with a soft, creamy richness.
Kitchen Tips
- Beat the egg whites until stiff peaks form and fold them in gently to keep the cake light
- Press waxed paper directly onto the pudding surface while it cools to prevent a skin from forming
- Use a serrated knife to split the cake layers evenly
- Let the assembled torte chill at least an hour before slicing so the filling sets
- Garnish with whole brazil nuts or a dusting of graham cracker crumbs for a polished finish
Ingredients
Directions
Day before: Start heating oven to 375℉ (190℃).
With waxed paper, line bottoms of 2 1¼ deep 8 inch 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 minutes 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 minutes or until done.
Cool in pans on wire rack.
Meanwhile, combine vanilla pudding with 1½ 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 hour.
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