Brazilian Nut Cake
- 10 egg yolks
- 1/8 teaspoon salt
- 1 teaspoon instant coffee
- 2 tablespoons cognac
- 1 3/4 cups superfine sugar
- 2 tablespoons bread crumbs
- 3 cups ground nuts (walnuts,
Brazil, almonds) - 10 egg whites
Butter a 10-inch spring-form and dust lightly with bread crumbs. Beat the egg yolks and instant coffee; gradually add the sugar, beating until thick and light. Mix in the ground nuts, salt, cognac and the 2 tablespoons bread crumbs. Beat the egg whites until stiff but not dry; fold into the nut mixture. Turn into the prepared pan. Bake in a preheated 350° oven 50 minutes, or until a cake tester comes out clean. Cool on a cake rack before removing the pan. Split and fill and cover with coffee-flavored whipped cream, if you like.