Pecan Cake
Ingredients
For the filling:
2 tablespoons of cornstarch
2/3 cup water
1 egg yolk
3/4 cup pecans (chopped)
1 1/2 tablespoon unsalted butter
1/2 tsp pure vanilla extract
1/2 cup light brown sugar
2 cups pecan halves, for decorating
For the cake:
2 1/3 cups flour
3 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
A pinch of salt
3/4 cup unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup sugar
3 eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/3 cup milk, at room temperature
For the brown sugar Swiss meringue buttercream:
5 egg whites
1 2/3 cups brown sugar
2 cups unsalted butter, room temperature
2 teaspoons pure vanilla extract
For the filling:
To make the pecan pie filling, combine all ingredients except the pecans in a saucepan. Heat over medium until it begins to boil, stirring constantly.
Add the pecans and allow to boil for 30 seconds.
Remove mixture from the heat and refrigerate until cool and thickened
For the cake:
To make the cake layers, prepare two 9-inch cake pans with parchment paper circles in the bottom and grease the sides.
Preheat the oven at 350 degrees.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, cream butter and sugars until pale and fluffy. Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and milk, beginning and ending with flour. Fully incorporating after each addition.
Divide the batter evenly between the cakes pans and bake for about 35-40 minutes, or until a thin skewer inserted in the middle comes out clean.
Let the cakes cool down before inverting onto wire racks and let cool completely.
For the Swiss meringue Buttercream:
Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until the sugar has dissolved.
Attach the bowl to the mixer fitted with the whisk attachment. Whisk until stiff peaks form. Continue mixing, for about 10-12 minutes, until the mixture is fluffy and glossy, and completely cool.
With mixer on medium-low speed, add the butter one cube at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating until the frosting is completely smooth. Do not panic if the mixture looks clumpy, it's normal. Keep on beating and it will become smooth and glossy, after about 10 minutes.
To assemble:
Place one layer of cake on a cake stand or serving plate. Pipe a damn of buttercream around the top and fill with the pecan pie filling.
Place second cake layer on top and apply a thin coat of frosting all over. Chill for 20mins.
Frost & smooth the top and sides of the cake.
You are then ready to decorate your cake! Enjoy!
