Brazil Nut Torte
|Brazil nuts||2 Cup (32 tbs), grounded|
|Pure vanilla extract||2 Teaspoon|
Preheat oven to 350°F.
Oil bottom of spring form pan.
Line bottom of pan with parchment or brown paper, cut to fit.
Do not oil paper.
Beat egg yolks until thick and lemon colored.
Add salt and honey, pouring in slowly and stirring to blend.
Add ground Brazil nuts to egg mixture, adding about 1/4 cup at a time, beating well after each addition.
Add vanilla extract.
Beat egg whites until stiff peaks are formed.
Add about 1/4 of beaten egg whites to yolk mixture, folding in lightly.
Now add above mixture to remaining beaten whites, folding in with an under and over motion, until well blended.
Pour into pan, place in preheated oven and bake 10 minutes.
Reduce heat to 300°F. and continue baking for 40 minutes, or until surface springs back when gently touched with fingertips.
Remove from oven, cool in pan, on wire rack about one hour.
Using spatula, carefully loosen torte and remove side of spring form pan.
Then remove bottom of pan and paper.
Cool completely before serving.