Ingredients Jump to Instructions ↓

  1. 1/2 c Pecan pieces

  2. 1/4 c All-purpose flour

  3. 8 Egg yolks, room temperature

  4. 1/4 c Sugar

  5. 6 Egg whites, room temperature

  6. 1/3 c Sugar

  7. 1/4 c Butter, melted Syrup:

  8. 3/4 c Sugar

  9. 1/2 c Water

  10. 2 ts Praline liqueur Pecan crust:

  11. 1 c Pecan pieces

  12. 1 c Pastry flour

  13. 1 c Butter, room temperature

  14. 1/2 c Light brown sugar; firmly p -cked

  15. 1 Egg, room temperature Praline panache:

  16. 1 c Whipping cream

  17. 12 oz Bittersweet or semi-sweet ch -colate, coarsely chop

  18. 2 ts Praline liqueur Buttercream:

  19. 3/4 c Butter, room temperature

  20. 1/4 c Powdered sugar, sifted

  21. 1 ts Solid vegetable shortening

  22. 2 ts Praline liqueur

  23. 1/2 c Egg whites

  24. 1 c Sugar

Instructions Jump to Ingredients ↑

  1. For cake: Preheat over to 375 degrees. Grease 9′ round cake pan; line with parchment. Finely grind pecans with flour in food processor using on/off turns. Using electric mixer, beat yolks with 1/4 cup sugar until slowly dissolving ribbons form when beaters are lifted. Using clean dry beaters, beat whites with 1/3 cup sugar until soft peaks form. Fold half of whites into yolk mixture. Fold in pecans. Fold in remaining whites. Fold 3/4 cup batter into butter. Fold back into batter. Pour into prepared pan. Bake until cake is springy to touch, about 25 minutes. Cool 10 minutes in pan. Invert cake onto rack and cool completely. Wrap tightly. Refrigerate at least 2 hours. For Syrup: Cook sugar and water in heavy sauce pan until sugar dissolves, swirling pan occasionally. Bring to boil. Cool. Stir in liqueur. For Crust: Finely grind pecans with flour in processor. Using electric mixer, beat butter with sugar until light and fluffy. Beat in egg. Gently fold in pecan mixture. Gather into ball. Wrap in plastic. Refrigerate at least 3 hours. Preheat oven to 350 degrees. Butter baking sheet. Roll dough out on lightly floured surface to thickness of 1/8′. Cut out one 9′ round. Using cactus or leaf shaped cutter, cut out cookies from remaining dough. Transfer to prepared sheet. Pierce round. Bake until golden, 20 minutes for round and 10 minutes for cookies. For Panache: Bring cream to boil in heavy saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Blend in liqueur. Cool to room temperature. For Buttercream: Using electric mixer, beat butter, powdered sugar, shortening and liqueur until light and fluffy. Heat whites and sugar in double boiler over gently simmering water until sugar dissolves and candy thermometer registers 100 degrees. Remove from over water. Using clean dry beaters, beat until whites are stiff but not dry. Blend whites into butter mixture. To Assemble: Split cake into 3 layers. Set pecan crust on platter. Using spatula, beat panache until slightly thickened. Spread 1/4 onto crust. Top with 1 cake layer. Brush with syrup. Cover with about 3/4 cup buttercream. Top with second cake layer. Brush with syrup. Spread with 1/4 of panache. Top with third layer. Brush with syrup. Spread with 1/4 of panache. Frost top and sides of cake with remaining buttercream. Spoon remaining 1/4 of panache into pastry bag fitted with star tip. Pipe 12 rosettes around edge of cake. Top each with cookie. Serve at room temperature. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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