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Pecan Pie Cake

2 cups pecans, chopped
¾ cup butter, softened
2 cups white sugar
5 eggs, separated
1 tablespoon vanilla extract
1 cup milk
1 tablespoon lemon juice
2 cups flour
1½ teaspoons baking soda
1 cup chopped pecans
⅓ cup caramel sauce
⅓ cup light cream
½ cup packed brown sugar
⅓ cup cornstarch
¾ cup dark corn syrup
2 egg yolks
1 egg
1½ cups light cream
2 tablespoons butter
1 teaspoon vanilla extract
2 cups heavy cream
3 tablespoons powdered sugar
additional pecans for decorating (optional)
Cream for serving

Preheat oven to 350 degrees.
Grease three 9" pans and sprinkle the chopped pecans evenly between the pans.
Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
With a mixer on medium, cream together ¾ cup butter and sugar until light and fluffy. Beat in the egg yolks and vanilla.
In a medium bowl, combine flour and baking soda. Beat flour mixture into butter mixture alternating with soured milk.
With mixer on medium-high, beat egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
Divide batter between the 3 prepared pans.
Bake in the preheated oven for 18-23 minutes, or just until a toothpick comes out clean. Do not over bake. Cool in the pan 5 minutes. Remove from pans onto cooling racks lined with parchment paper.
Combine caramel sauce & light cream. Brush over each of the warm cakes twice. Cool completely.
Filling (can be made 1 day ahead of time)
Combine ½ cup brown sugar, cornstarch, egg yolks, egg, light cream and corn syrup in a large saucepan.
Stir continuously over medium heat until mixture boils. Let boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.

Source recipes -Here-

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