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

  1. 2 Tbsp cornstarch
  2. 2/3 cup water
  3. 1/2 tsp vanilla
  4. 3/4 tsp salt
  5. 3/4 cup brown sugar packed
  6. Sugar granulated
  7. 3 eggs room temperature
  8. 1 1/2 tsp vanilla
  9. 5 egg whites
  10. 2 tsp vanilla
  11. Meeting :Halves

INSTRUCTIONS

  1. In a medium pot, whisk together cornstarch, egg yolk, and water. Add in chopped pecans and sugar and whisk to blend.
  2. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Boil, whisking continuously for approx. 1 minute.
  3. Remove from heat and whisk in vanilla and butter. Before using on cake cool.
  4. Whisk flour, baking powder, and salt until blended. Put aside.
  5. 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.
  6. Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of bread and two of milk). Fully incorporating after every addition.
  7. Bake for 35-40mins or till a toothpick comes out clean.
  8. Place cakes on wire rack to cool for 10mins then turn out on wire rack and cool completely.
  9. Put sugar and egg whites whisk until blended. *
  10. 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.
  11. 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)).
  12. Switch to paddle attachment. Gradually add butter and blend until smooth. **
  13. Add vanilla and whip until smooth.
  14. Meeting:
  15. Put a layer of serving plate or cake onto a cake rack. Pipe a damn of buttercream and fill with of the pie filling.
  16. Place second cake layer and use a thin coating of frosting over all . Chill for 20mins.
  17. Frost & smooth sides and the top of the cake. Do a rope boundary. Chill for 20mins.
  18. Fill the centre between the rope edge with the rest of the pie filling. Underside and top with pecan halves if desired.

NOTES

  1. *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.
  2. ** The buttercream may seem like it is curdled at any stage. Keep mixing until it is smooth.


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