Bruselina cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 ½ cups sugar
  • 1 ½ sticks butter, softened
  • 4 eggs
  • 1 ½ cups cake flour
  • ½ cup cocoa
  • 1½ teaspoons baking powder
  • ½ cup grated nuts / almonds
  • Parchment paper
  • Whipped cream
Instructions
  1. Preheat the oven to 350ºF.
  2. Put the parchment paper in baking pans, and draw 7 circles in the paper (8 inches / 20 – 22 cms) or cut them, round, square or rectangular.
  3. In the mixer at high speed, beat butter with sugar until creamy. Add eggs one by one, beating 8 minutes after you add the fourth egg.
  4. Meanwhile, sift together the flour with cocoa and baking powder. Reserve.
  5. Continue beating at a lower speed and add the ground nuts, flour and cocoa. At this point, do not over mix, just enough to form a moist batter.
  6. If you want, you may grease the paper, but I don´t do it. You may spray a little water in the baking pans, so the paper doesn´t move around. Spread about ½ cup of the batter in each circle using a spatula. The circles should be thin but no transparent.
  7. Bake for 15 minutes, approximately. The resultin cookies must be cakey and a little crispy on the borders. Be careful and do not let them burn. Cool in racks.
  8. To assemble: Start with a cookie, cover with whipped cream and repeat the layers. Finish with a cookie. You may garnish this dessert with toasted almonds, more whipped cream, and toffee. Refrigerate at least two hours.
  9. Note: You can bake the cookies up to 15 days in advance. Store them in tightly sealed tins.
Recipe by PERU DELIGHTS at https://perudelights.com/post-100-the-one-and-only-torta-bruselina/