Brazil Nut Cake
Brazil Nut Cake is an impressive dinner. Made with 6 eggs, separated, 1/2 c. granulated sugar, 2 tbsp. vegetable oil, 1 tbsp. brandy and 1/2 c. granulated sugar, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Heat oven to 350Β°.
Line bottoms of 2 round layer pans (8 x 1 1/2-inch) with aluminum foil.
Beat egg whites in a large mixing bowl until foamy.
Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Beat egg yolks, oil and brandy in a small bowl at a low speed until blended.
Add 1/2 cup sugar, flour, baking powder, 1 teaspoon instant coffee, cinnamon and cloves; beat at medium speed for 1 minute.
Fold egg yolk mixture into the egg whites.
Fold in cracker crumbs and 1 cup of nuts.
Pour this mixture into the prepared pans.
Bake until top springs back when touched lightly, approximately 30 to 35 minutes. Immediately invert the pans, resting rims on edges of 2 inverted pans.
Cool completely.
Loosen edges of layers with knife; invert pans and hit sharply on table.
Remove foil.
π· Perfect Pairings
Complete your meal with these
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