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Ingredients
- 6 x Large eggs, separated
- Â Â Granulated sugar
- Â Â Instant coffee
- 1/2 tsp Salt
- 2 Tbsp. Packaged dry bread crumbs
- 1 Tbsp. Brandy
- 2 c. Finely-grnd Brazil nuts, (abt.3/4 poundshelled)
- 1Â 1/2 c. Heavy cream
- 1/4 c. Brazil nuts, slivered*
Directions
- Early on the day: Start heating ove nt o350 F. Grease, line with wax paper, then grease again bottom of two 8 inch layer-cake pans, 1 1/2 " deep. In large bowl, with electric mixer at High speed, beat egg yolks with 2/3 c. sugar till very thick and fluffy, about 10 min. Now beat in 1 teaspoon instant coffee, salt, bread crumbs and brandy; then mix in grnd nuts.
- Beat 6 egg whites till stiff, but not dry; fold them gradually into nut mix. Pour into prepared pans, then bake 35 min or possibly till cake tester, inserted in center, comes out clean. Cold in pan.
- About one-half hour before serving: Loosen cake layers around edges and trun out on racks; remove wax paper. Whip cream till stiff. Dissolve 2 Tbsp. instant coffee in 1 Tbsp. water; fold with 3 Tbsp. sugar, into whipped cream. Use to fill and frost cake; garnish with slivered nuts. Chill till ready to serve. Cut into 12 wedges.
- *To sliver shelled Brazil nuts easily, first cover them with water, simmer 2-3 min, then drain.
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