Brazil Nut Cake
Ingredients:

6 eggs, separated
1 cup sugar
2 cups finely ground brazil nuts
1 cup heavy cream, whipped
 

Directions:

Beat the egg yolks and 1/2 cup sugar together. Beat the egg whites until they are foamy then gradually add the remaining 1/2 cup sugar and continue beating until the mixture is very stiff but not dry. Fold the ground nuts into the egg yolk mixture then fold in the egg whites.

Pour the batter into two butter 9 inch layer cake pans and bake at 350 degrees for 35 minutes. 

When cake layers are completely cool, put the layers together with half the whipped cream. Spread the remaining 1/2 over the top. Refrigerate the cake unless it is to be served immediately. Yield: 8-10 pieces.

 

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