Coffee and spices lend a remarkable flavor to this light, moist layer cake; a rich “frosting” of coffee-flavored whipped cream and a final sprinkling of Brazil nut curls make the dessert just right for a festive occasion.
6 eggs, separated
½ cup Sugar
2 tablespoons vegetable oil
1 tablespoon brandy
½ cup sugar
¼ cup all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon instant coffee
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 cup fine graham-cracker crumbs (about 12 squares)
1 cup finely chopped Brazil nuts
1½ cups chilled whipping cream
¼ cup powdered sugar
2 teaspoons instant coffee
Brazil nut curls (see Note)
Heat oven to 350F
Line bottoms of 2 round layer pans, 8 or 9 x 1½ inches, with aluminum foil.
Beat egg whites in large mixer bowl until foamy.
Beat in ½ cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Beat egg yolks, oil and brandy in small mixer bowl on low speed until blended.
Add ½ cup sugar, the flour, baking powder, 1 teaspoon instant coffee, the cinnamon and cloves; beat on medium speed 1 minute. Fold egg yolk mixture into egg whites. Fold in cracker crumbs and 1 cup nuts. Pour into pans.
Bake until top springs back when touched lightly, 30 to 35 minutes.
Immediately invert pans, resting rims on edges of 2 inverted pans. Cool completely. Loosen edges of layers with knife; invert pans and hit sharply on table. Remove foil.
Beat whipping cream, ¼ cup powdered sugar and 2 teaspoons instant coffee in chilled bowl until stiff. Fill between layers and frost sides with whipped cream mixture To decorate cake. Frost top of cake with layer of whipped cream; place remaining whipped cream in decorators’ tube or bag and, using star tip, make rosettes and pipe borders around cake.) Garnish with Brazil nut curls.
Note: To form Brazil nut curls, cut lengthwise slices from Brazil nuts with a vegetable peeler