Free Recipe Brazil Nut Torte 2
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Brazil Nut Torte 2 Recipe
1/2 c Sifted all-purpose flour
1 Teasp. vanilla extract
2 ts Double acting baking powder
Milk*
2 c Fine graham cracker crumbs
3 Egg whites stiffly beaten
1/2 c Soft shortening
1 pk Vanilla-pudding pie filling
1 c Granulated sugar 1
1/2 c Milk
3 Egg yolks
1/2 c Heavy cream, whipped
3/4 c Chopped Brazil nuts
Brazil Nut Torte 2 Preparation
Day before: Start heating oven to 375o F. With waxed paper, line bottoms of 2 1 1/4 -deep 8 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 min. 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 min., or till done. Cool in pans on wire rack. Meanwhile, combine vanilla pudding with 1 1/2 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 hr. *With butter, margarine, or lard, use 1 cup milk. With vegetable or any other shortening, use 1 cup plus 1 cup plus 2 tablesp. milk.
Cooking Temperature:
Recipe Serves: 6
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