Brazil nut torte
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Brazil nut torte
  Nuts    Tortes  
Last updated 6/12/2012 1:10:12 AM. Recipe ID 37363. Report a problem with this recipe.
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      Title: Brazil nut torte
 Categories: Desserts
      Yield: 6 Servings
    1/2 c  Sifted all-purpose flour
      2 ts Double acting baking powder
      2 c  Fine graham cracker crumbs
    1/2 c  Soft shortening
      1 c  Granulated sugar
      3    Egg yolks
    3/4 c  Chopped Brazil nuts
      1 ts Vanilla extract
      3    Egg whites stiffly beaten
      1 pk Vanilla-pudding pie filling
  1 1/2 c  Milk
    1/2 c  Heavy cream; whipped
  Day before: Start heating oven to 375 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.

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Recipe ID 37363 (Apr 03, 2005)

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