Pecan nut and salted butter caramel magic cake
Ingredients
Instructions
- 4 Eggs (at room temperature)
- 15 0g Sugar
- 1 Tbsp. water
- 125 g Butter
- 115 g Flour
- 1 pinch Salt
- 500 ml Milk
- 1 vanilla pod
- Salted butter caramel
- 20 to 25 pecans
- Drops of lemon juice (a little)
- Preheat the oven to 150°C.
- Start by heating the milk with the vanilla seeds and the open pods so that they infuse.
- Separate the yolks and the whites. Melt the butter and let it cool.
- Beat the egg yolks, sugar and water until the mixture whitens.
- Add the lukewarm melted butter and continue beating.
- Then gradually add the flour and salt while continuing to whisk the mixture.
- Gradually add the lukewarm milk freed from the vanilla pods and beat to mix well.
- Whip the whites very firm with a few drops of lemon.
- Incorporate the whites into the batter several times using a spatula or a whisk, do not hesitate to crush the whites against the sides of the bowl.
- In the bottom of the mold, place a few whole pecans, then for the preparation over them.
- Bake for approximately 50 minutes.
- Halfway through cooking, place a few broken pecan nuts on the cake and continue cooking.
- Once the cake has completely cooled, place it in the fridge and serve it chilled with a drizzle of salted butter caramel.
Pecan nut and salted butter caramel magic cake
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Pecan nut and salted butter caramel magic cake Recipe – Pecan nut and salted butter caramel magic cake Recipes
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