Pecan Cake with Coffee Cream

2 teaspoons unsalted butter
2 teaspoons cake flour
3 ounces Pecan Valley Pecan Pieces
4 ounces granulated sugar
4 egg whites
Coffee Cream Topping
Pecan Valley Pecan Halves
Crystallized flowers—Lilac, violets or mimosa1. Preheat oven to 325ºF. Grease and flour a round cake tin.
2. Chop half the pecans and grind the remainder. Mix with the sugar.
3. In a large mixing bowl, whisk the egg whites until they form stiff peaks and fold into the nut and sugar mixture. Turn into the prepared tin.
4. Bake in a preheated oven for 15 to 20 minutes or until toothpick inserted in center comes out clean.
5. Meanwhile prepare the Coffee Cream Topping.
6. Turn the cake on to a rack and allow to cool.
7. When cake is thoroughly cooled, spread the Coffee Cream over the cake. Put the cake in the freezer for 2 hours.
8. Take the cake out of the freezer shortly before serving and garnish with pecans and crystallized flowers.

Coffee Cream Topping
3 egg yolks
3 tablespoons powdered sugar
4 ounces strong coffee
2¾ ounces dark chocolate; melted
2 ounces Madeira or Port
10 ounces cream1. Whisk the egg yolks and sugar in a heatproof bowl until light and creamy.
2. Add the coffee and place the bowl over a pan of hot water. Beat the mixture until it has thickened.
3. Beat in the chocolate.
4. Stir in the Madeira or Port. Allow to cool, stirring occasionally.
5. In another bowl whip the cream and mix it into the cold coffee mixture.

No comments yet.

Leave a Reply

4 + 6 =