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Brazil Nut Torte

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Recipe

Yield

6
servings

Prep

8
hrs

Cook

30
min

Ready

9
hrs
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup all-purpose flour
sifted
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2 teaspoons baking powder
double acting
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2 cups graham cracker crumbs
fine
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½ cup vegetable shortening
soft
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1 cup sugar
granulated
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3 each egg yolks
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¾ cup brazil nuts
chopped
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1 teaspoon vanilla extract
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3 each egg whites
stiffly beaten
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1 package vanilla pie filling
and pudding
*
1 ½ cups milk
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½ cup heavy whipping cream
whipped
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Ingredients

Amount Measure Ingredient Features
118 ml all-purpose flour
sifted
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10 ml baking powder
double acting
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473 ml graham cracker crumbs
fine
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118 ml vegetable shortening
soft
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237 ml sugar
granulated
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3 each egg yolks
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177 ml brazil nuts
chopped
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5 ml vanilla extract
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3 each egg whites
stiffly beaten
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1 package vanilla pie filling
and pudding
*
355 ml milk
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118 ml heavy whipping cream
whipped
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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.



Back to top arrow * not incl. in nutrient facts

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 27320% 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?
 

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