Brazil Nut Torte
|Sifted flour||1⁄2 Cup (8 tbs)|
|Double acting baking powder||2 Teaspoon|
|Graham cracker crumbs||2 Cup (32 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Chopped brazil nuts||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg whites||3 , stiffly beaten|
|Vanilla pudding package/Pie filling||100 Gram|
|Milk||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Sift together flour and baking powder; add cracker crumbs.
Cream butter and sugar together until smooth.
Beat in yolks singly, beating well after each addition.
Add nuts and vanilla.
Beat in flour mixture alternately with milk, beating well after each addition.
Fold in stiffly beaten egg whites.
Line bottoms of two 8-inch layer cake pans with waxed paper.
Pour cake batter in tins.
Bake in a moderately hot oven (375°F.) 30 min- utes or until done.
Cool in pans.
Combine vanilla pudding with milk and cook over medium heat until mixture comes to a boil.
Remove from heat and chill thoroughly.
Beat pudding until smooth.
Whip cream and fold into pudding.
Remove cakes from pan.
Split each cake layer in half crosswise, making four layers in all.
Spread filling between layers and on top of cake.
Refrigerate at least 1 hour before serving.