Ingredients:
10 eggs, separated
5 tablespoons dietetic maple syrup (Slim-ette)
3 cups ground raw Brazil nuts
1/8 teaspoon salt
2 tablespoons brandy
Filling:
11/2 cups Mocha Nonfat Whipped Cream
A few chopped Brazil nuts
5 tablespoons dietetic maple syrup (Slim-ette)
3 cups ground raw Brazil nuts
1/8 teaspoon salt
2 tablespoons brandy
Filling:
11/2 cups Mocha Nonfat Whipped Cream
A few chopped Brazil nuts
Recipe:
1. Beat the egg yolks in a bowl until creamy.
2. Add the maple syrup and blend well.
3. Add the nuts, salt, and brandy and mix well.
4. Beat the egg whites stiff and fold into nut mixture.
5. Grease or spray with Pam a 10-inch/25cm spring-form pan and pour batter into it.
6. Bake in a preheated 350 F/175 C oven for 45 minutes or until inserted toothpick comes out clean.
7. Cool for 2 hours. Remove from pan and split the cake.
8. Prepare Mocha Whipped Cream according to recipe instructions.
9. Spread some of the cream between the halves and place the rest on top.
10. Sprinkle with chopped nuts and chill.
2. Add the maple syrup and blend well.
3. Add the nuts, salt, and brandy and mix well.
4. Beat the egg whites stiff and fold into nut mixture.
5. Grease or spray with Pam a 10-inch/25cm spring-form pan and pour batter into it.
6. Bake in a preheated 350 F/175 C oven for 45 minutes or until inserted toothpick comes out clean.
7. Cool for 2 hours. Remove from pan and split the cake.
8. Prepare Mocha Whipped Cream according to recipe instructions.
9. Spread some of the cream between the halves and place the rest on top.
10. Sprinkle with chopped nuts and chill.
Serves:
8 to 10