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Brazil Nut Torte

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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 servings

PREP

8 hrs

COOK

30 min

READY

9 hrs

This 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

½ 118
CUP ML ALL-PURPOSE FLOUR
sifted
2 10
TEASPOONS ML BAKING POWDER
double acting
2 473
CUPS ML GRAHAM CRACKER CRUMBS
fine *
½ 118
CUP ML VEGETABLE SHORTENING
soft *
1 237
CUP ML SUGAR
granulated
3 3
LARGE EACH EGG YOLK *
¾ 177
CUP ML BRAZIL NUTS
chopped *
1 5
TEASPOON ML VANILLA EXTRACT
3 3
LARGE EACH EGG WHITE
stiffly beaten *
1 1
PACKAGE PACKAGE VANILLA PIE FILLING
and pudding *
1 ½ 355
CUPS ML MILK
½ 118
CUP ML HEAVY WHIPPING CREAM
whipped

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 273 20% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 91mg 4%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 2%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 0%
Calcium 12% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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