PECAN PIE CAKE
Thirty bucks. That is just how much I spent with this cake pecans. Ten bucks!! Is that crazy to anybody else? Ridiculous. The pecans were on sale. Fantastic grief. I didn't utilize all them (most, however ), but I get more than I want just in case. Actually, I could have turned into a bag of these in Costco.
Before I had pie for the very first time, I have to have been in my 20's. I will be honest before I had it, it appealed to me. The meeting seemed strange, and I envisioned the feel to be unpleasant. Holy crap did I miss out. It is
Pecan Pie Cake
This Pecan Pie Cake is ideal for your vacation get-togethers! Buttercream and brown sugar cake layers filled with pie filling.
Course Dessert
Type Cake
Total Period 2 hours 50 minutes
Servings:12
Calories 935 kcal
INGREDIENTS
- 2 Tbsp cornstarch
- 2/3 cup water
- 1/2 tsp vanilla
- 3/4 tsp salt
- 3/4 cup brown sugar packed
- Sugar granulated
- 3 eggs room temperature
- 1 1/2 tsp vanilla
- 5 egg whites
- 2 tsp vanilla
- Meeting :Halves
INSTRUCTIONS
- In a medium pot, whisk together cornstarch, egg yolk, and water. Add in chopped pecans and sugar and whisk to blend.
- Cook over moderate heat, whisking constantly, until mixture comes to a boil. Boil, whisking continuously for approx. 1 minute.
- Remove from heat and whisk in vanilla and butter. Before using on cake cool.
- Whisk flour, baking powder, and salt until blended. Put aside.
- With a stand mixer fitted with a paddle attachment, cream sugar and butter on med-high until light and fluffy (approx 3mins). Reduce speed and add eggs one at a time comprising after every addition. Add vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of bread and two of milk). Fully incorporating after every addition.
- Bake for 35-40mins or till a toothpick comes out clean.
- Place cakes on wire rack to cool for 10mins then turn out on wire rack and cool completely.
- Put sugar and egg whites whisk until blended. *
- Place bowl over a double boiler on the stove and whisk continuously until the mixture is hot and no more grainy to the touch (approx. 3mins). Or registers 160F.
- Place bowl in your rack mixer and whisk on med-high until the meringue is stiff and chilled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Gradually add butter and blend until smooth. **
- Add vanilla and whip until smooth.
- Meeting:
- Put a layer of serving plate or cake onto a cake rack. Pipe a damn of buttercream and fill with of the pie filling.
- Place second cake layer and use a thin coating of frosting over all . Chill for 20mins.
- Frost & smooth sides and the top of the cake. Do a rope boundary. Chill for 20mins.
- Fill the centre between the rope edge with the rest of the pie filling. Underside and top with pecan halves if desired.
NOTES
- *Make sure there is NO trace of egg yolk on your whites and whisk and then your mixer bowl is totally free or your own meringue won't budge.
- ** The buttercream may seem like it is curdled at any stage. Keep mixing until it is smooth.