Brazil Nut Cake

• 6 eggs, separated
• 1/2 c. granulated sugar
• 2 Tbsp. vegetable oil
• 1 Tbsp. brandy
• 1/2 c. granulated sugar
• 1/4 c. all-purpose flour
• 1 1/4 tsp. baking powder
• 1 tsp. instant coffee
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1 c. fine graham cracker crumbs
• 1 c. finely chopped Brazil nuts
• 1 1/2 c. chilled whipping cream
• 1/4 c. granulated sugar
• 2 tsp. instant coffee
• Brazil nut curls (cut lengthwise slices with vegetable parer)

1. Heat oven to 350u0b0.
2. Line bottoms of 2 round layer pans (8 x 1 1/2-inch) with aluminum foil.
3. Beat egg whites in a large mixing bowl until foamy.
4. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
5. Beat egg yolks, oil and brandy in a small bowl at a low speed until blended.
6. Add 1/2 cup sugar, flour, baking powder, 1 teaspoon instant coffee, cinnamon and cloves; beat at medium speed for 1 minute.
7. Fold egg yolk mixture into the egg whites.
8. Fold in cracker crumbs and 1 cup of nuts.
9. Pour this mixture into the prepared pans.
10. Bake until top springs back when touched lightly, approximately 30 to 35 minutes. Immediately invert the pans, resting rims on edges of 2 inverted pans.
11. Cool completely.
12. Loosen edges of layers with knife; invert pans and hit sharply on table.
13. Remove foil.

eggs, sugar, vegetable oil, brandy, sugar, allpurpose, baking powder, instant coffee, ground cinnamon, ground cloves, graham cracker crumbs, nuts, chilled whipping cream, granulated sugar, instant coffee, nut curls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257768 (may not work)