Brazil Nut Torte
Yield
6 servingsPrep
8 hrsCook
30 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking powder
double acting |
|
| 2 | cups |
graham cracker crumbs
fine |
*
|
| ½ | cup |
vegetable shortening
soft |
*
|
| 1 | cup |
sugar
granulated |
|
| 3 | each |
egg yolks
|
*
|
| ¾ | cup |
brazil nuts
chopped |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | each |
egg whites
stiffly beaten |
*
|
| 1 | package |
vanilla pie filling
and pudding |
* |
| 1 ½ | cups |
milk
|
|
| ½ | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking powder
double acting |
|
| 473 | ml |
graham cracker crumbs
fine |
*
|
| 118 | ml |
vegetable shortening
soft |
*
|
| 237 | ml |
sugar
granulated |
|
| 3 | each |
egg yolks
|
*
|
| 177 | ml |
brazil nuts
chopped |
*
|
| 5 | ml |
vanilla extract
|
|
| 3 | each |
egg whites
stiffly beaten |
*
|
| 1 | package |
vanilla pie filling
and pudding |
* |
| 355 | ml |
milk
|
|
| 118 | 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.
