Nutritional Info

Nutrition Facts

Serving Size 1 (42g)

Calories 86
Calories from Fat 53 (61%)
Amount Per Serving %DIV
Total Fat 5.9g 9%
Saturated Fat 3.4g 17%
Monounsaturated Fat 2g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 85.1mg 28%
Sodium 23.2mg 1%
Potassium 38.1mg 1%
Total Carbohydrate 3.5g 1%
Dietary Fiber 0.1g 0%
Sugars 0.2g
Protein 1.6g 3%

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Recipe Description
The flavors of coffee and nuts add great flavor to this moist cake. A wonderful cake to make and share with friends at any time of year.
Prep time
20 min
Cook time
35 min
Ready In
55 min

Ingredients

Serves Tool

Serves To:USMetric
2 Tablespoon(T)  instant coffee
3 Tablespoon(T)  sugar
12   brazil nuts, halved
1 Teaspoon(t)  cold water
1 1/2 Cup(c)  whipping cream
2 Cup(c)  brazil nuts, ground
1 Tablespoon(T)  vodka
2 Tablespoon(T)  bread crumbs, toasted
2 Tablespoon(T)  instant coffee
3 Tablespoon(T)  sugar
6   eggs, separated

Preparation

To make batter: Beat the egg yolks with the sugar at high speed for 6 minutes. Add the coffee, bread crumbs, and vodka. Beat some more. Beat the egg whites till stiff. Fold into the egg yolk mixture alternately with nuts. Bake in two 8 inch cake pans, buttered and lined with wax paper, in a moderate 350 degrees F oven, for 35 minutes. Cool in the pans. To make cream: Whip the cream, add the sugar, beat 1 more minute at low speed. Add the coffee dissolved in 1 tablespoon cold water. Spread between the layers, on the top and the sides of the torte. Garnish with nut halves. Cut into 12 wedges and serve immediately.

Additional notes

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Brazil Nut Torte
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