Pecan coffee cake

Category: Confectionery
Pecan coffee cake

Ingredients

Biscuit
eggs 1c 4 things
sugar 200g
boiling water 40 g + a little more
wheat flour for general use 160 g
refined oil 4 tbsp. l. / 68 g
baking powder 6 g
vanilla
Crumble Pecan
Flour 50 g
Oil 50 g
Sugar 50 g
Peeled pecans 50 g
Charlotte cream
Sour cream 20-30% 250 g
eggs 1 s 3 pcs
Sugar 150 g
Vanilla
Alcohol 2 tsp
Butter 100 + 100 g
Caramel syrup (impregnation)
Sugar 150 ml
Boiling water 150 ml
Coffee mousse
egg 1 s 1 PC
Sugar 35 g
Gelatin 5-6 g
The water is cold 30 g
Chilled coffee 60 ml
Sour cream 20% 150 g
Butter 50gr
Baileys 1 tsp
Finishing cream on demand.

Cooking method

  • Crumble Pecan
  • Grind the pecans, punch shortbread dough, freeze it, grind it without fanaticism, for example, on a grater, put it in the cold. But you can just put the dough in a baking dish, separating the lumps with your fingers, it is quite loose.
  • Pecan coffee cake
  • Pecan coffee cake
  • Pecan coffee cake
  • Pecan coffee cake
  • Caramel biscuit
  • Caramelize sugar, add water, boil syrup. Weigh, add water to the OWC rate for 4 eggs.
  • Beat the eggs, pour in the slightly cooled syrup in a thin stream, beat until normal.
  • Stir in loose, butter, pour into an 18 cm mold, I have a 10 cm high ring, bake, cool.
  • The finished biscuit came out with a height of about 8 cm, weight 650 g, golden color, with a caramel flavor.
  • Pecan coffee cake
  • Put the crumble dough on silicone or parchment in an 18 cm mold, bake at 170 degrees. 20-25 minutes, cool in the mold.
  • Pecan coffee cake
  • The finished crumble turned out to be about 1 cm deep, loose, with a divine nutty flavor.
  • Caramel impregnation syrup
  • For boiling caramel, choose pans with a thick bottom diameter equal to or larger than the hotplate, otherwise the edges will heat up more and burn.
  • Pecan coffee cake
  • Boil the caramel, remove the pot from the heat, pour an equal volume of boiling water from the pot on the handle to avoid hot steam, stir, return to the fire until the caramel is completely dissolved, cool the syrup, add vanilla and alcohol.
  • Pecan coffee cake
  • Pecan coffee cake
  • Make coffee, pour 60 ml, cool.
  • Charlotte cream
  • Boil Charlotte base for 3 eggs, it comes out thick and very smooth. Cool and divide by 1/3 and 2/3. We will use most of it for filling, less for decoration. Remove a smaller part in the cold.
  • Beat 100 g butter, combine with custard base, add vanilla and alcohol. I whipped by placing the bowl of cream on the refrigerant.
  • Pecan coffee cake
  • Assembling the cake
  • Cut the biscuit into three even and one so-so parts.
  • Pecan coffee cake
  • Soak the first biscuit on the scales, put 200 g of Charlotte, cover with crumble. Crumble is very fragile, it breaks all over. Transferred in parts.
  • Pecan coffee cake
  • Pecan coffee cake
  • ... On the crispy layer, put another 200 g of Charlotte, put and saturate the second layer of biscuit.
  • Pecan coffee cake
  • Put in a ring and in the cold.
  • Coffee souffle
  • Soak the gelatin.
  • Pecan coffee cake
  • Beat the egg with sugar, heating until hot.
  • Pecan coffee cake
  • Pecan coffee cake
  • Pour the melted gelatin into the cooling meringue, placing the meringue container in cold water.
  • Mix coffee into the base of the mousse.
  • Pecan coffee cake
  • Beat butter, beat in sour cream, add vanilla and alcohol, mix with the cooled mousse base.
  • Pecan coffee cake
  • Pecan coffee cake
  • Pecan coffee cake
  • Pour the mousse into the ring on the chilled cake, put the last layer of the biscuit, soak it, cover with foil, put the load and put it in the cold.
  • Pecan coffee cake
  • Pecan coffee cake
  • Cake weight without leveling 1.6 kg. Height 9.5 cm, diameter 18 cm.
  • Pecan coffee cake
  • Beat the rest of the butter with Charlotte, mix some with the crumbs, the resulting plaster, level the chilled cake.
  • Pecan coffee cake
  • Cover the cake with cream, decorate.
  • Pecan coffee cake

The dish is designed for

2kg

Time for preparing:

3 hours + maturation of the biscuit + decoration

Cooking program:

Stove, oven, mixer, hands

Matilda_81
Elenawhat a wonderful cake!
Tyetyort
Gulnara, today we will try, I will share my impressions!
thrill
Will wait! Interesting .... it feels like a caramel biscuit and how a shortbread cake behaves after settling. And how it all tastes together.
Tyetyort
I am reporting. The very first is Charlotte! Its delicious, impeccable taste! The pecan layer follows. It is crispy, slightly warmed up, became a little softer, very bright, rich nut flavor. Coffee mousse. You only feel it third, it is also good. The aftertaste is coffee. Caramel is lost in this wealth. Natasha Prona advised impregnation with caramel sauce. I will try, but what happened, too, pleases me. Delicious.

Pecan coffee cake
Matilda_81
Elena, thanks for the experience!
taneskaa
The cake is sooo delicious!
Crumble is tender. Despite the soaked biscuits and light cream, Crumble retains its crunchy properties in the layer.
And the coffee soufflé is the highlight in the cake. It is a little sweet, which perfectly sets off Charlotte's cream!
Thank you very much for the cake!
Tyetyort
Tatyana,. not at all! And many thanks for the help with the photos and the tasting!Pecan coffee cake
Tyetyort
Pecan coffee cake Cake weighing 4.46kg for a Cast Iron Wedding.
Inna76
Hello.
I have been taking recipes with HP for a long time, I registered recently. And for the first time I decided to write (insert 5 kopecks) a review (summary of the work done).
Thanks a lot for the wonderful recipe. Made: biscuit according to the norm in the form of 22, height 5.5 cm; charlotte 1.5 norms (+ 2 tablespoons flour); mousse 1.5 norms; decoration BZ. Finished weight 2780 kg., Height 9.5 cm.
The cake tastes awesome. Thanks again.
Tyetyort
Inna, many thanks! Pioneer! I was not afraid of such a complicated recipe!
How glad I am!
photo you can?
thrill
Elena, I also want to bake it. And even after such a review))
Tyetyort
Lyuba, you want it right! Nice cake!
Inna76
Pecan coffee cake
Pecan coffee cake
Good day. It seems to be able to insert a photo. Sorry for the photo of the cut, I did it already on the table in the process of finishing this masterpiece. Do not judge strictly for the design, it turns out every third time to do what would suit me.
I make for myself and my friends, well, there were a couple of orders, so the design is not very good, my hand is not full.
Tyetyort
Inna76, great cake! Protein cream in the decoration? Very even, neat assembly! All layers are perfectly visible, very clear. Beautiful cut! Thank you for the photo report!
Inna76
Thank you for your feedback. And then I'll see enough in HP how cakes are made and I feel like a braid.
Yes, protein custard cream.
Tyetyort
Inna76, I am also not a super dye ... But I consider taste to be no less important part of the cake than its appearance
Tyetyort
Weight 2100Pecan coffee cake




Pecan coffee cake

% Elena is divine 😍 I caught myself thinking that 2 kg is not enough ... half can only be eaten at a time))) since the cake is very tender, it melts right in the mouth 😍%
Quote
Tyetyort
Information on making caramel biscuit syrup.
The syrup reaches the desired weight at a temperature of 109-110 degrees.
Antonovka
Tyetyort,
Oooh, my option - my son can't have cream, and mousses are everywhere with them. True, nuts are not recommended, but we will think)) Thank you !!!
Tyetyort
Lena, there are nuts ... replace them.




Pecan coffee cake

Pecan coffee cake

Pecan coffee cake

Pecan coffee cake

Pecan coffee cake
Antonovka
Tyetyort,
So I don’t understand why) In principle, I make Omeline Crumble, I think that you can try it with it. Eh, Len, what cool cakes you have!
Tyetyort
Lena, Thank you! Do it!
Tyetyort
Today in green Total weight 2.2 kg

Pecan coffee cake
thrill
Lena, hello! "I'm flying" to you with a report)) I made a cake on my DR. Checked out EVERYTHING! The daughter-in-law walked over a piece of cake with her nose
and rolled her eyes))) The son rarely eats cakes. I ate two of this. The matchmaker said that the cake is a fairy tale! And everyone else liked the cake very much. Thanks for the recipe!
Pecan coffee cake




The cake was prepared for 1.5 servings. Biscuit took American hot milk. I have long wanted to try it. Tasty. But I'm a bit bland because of the milk. It also replaces milk with water. Slightly denser than OWC. I added two yolks to the crumble. The cake did not crumble or break. Walnuts. Fried in a pan. The taste is completely different. Fragrant and tasty.
The crumble is sooooo delicious. Not soaked, but no longer crunched.Yes, everyone also liked the combination of a gentle biscuit with mousse and crumble with cream. The caramel impregnation, as you wrote, was lost in the cake.
Tyetyort
Lyuba, thank you! IN YOUR performance Pecan looks great! I'm glad the family appreciated the cake!
taneskaa
Hello!
A rectangle cake was baked 24 by 18 cm. Classic biscuit. It is lighter than a biscuit in boiling water.
Coating cream. The cake is decorated with a sweet picture.
Weight 2 kg 150 g
Tyetyort
Tatyana, just handsome!

Pecan coffee cake
taneskaa
Thanks 😊
I-na
Tyetyort, Lenochek, help me
"Boil Charlotte base for 3 eggs, it comes out thick and very smooth."
Judging by the ingredients, to cook sour cream + eggs + sugar? Something I doubted. This is the first time I meet this version of the custard base.
Tyetyort
I-na, Lena, absolutely right, just like that. What kind of doubts? In what?
I-na
I never cooked sour cream
I will definitely try the cake - there are big lovers of coffee mousse.
Tyetyort
I-na, Lena, bother her when heating, there are no other nuances, in addition to those described in mk on Charlotte cream
I-na
I'm bringing the promised cake report. The plan was to train until day X, but it did not happen. I did it to my son's DR, immediately, so to speak, completely.
Pecan coffee cake
I wanted to cover the top with transparent caramel gel, but the first batch was burned out, and for some reason I put white chocolate in the second. Well, for beautiful smudges, it would be necessary to warm up all this a little, but there was no strength at night at all.
Lenochek, thanks for the recipe. Everything worked out the first time, although my cream did not want to thicken during cooking (we could get such sour cream), I had to strengthen it with a spoonful of flour. Early in the morning the birthday boy blew out the candles and I ran off to work without even trying the cake.
Made in a mold with a diameter of 28cm. For this size, the biscuit was increased by 1.5 times, and everything else by 2.
Thanks again!
Tyetyort
Lena, to your health! May the recipe please
Now questions
What sour cream,% fat, is there vegetable fat?
What height did you get?
How does it taste?
Will there be a cut?
I-na
Tyetyort, Flax, yes sour cream is normal. 20% and, if you believe what is written, natural.
It turned out to be 10 cm high, but I removed the third cake, I just filled the top with mousse.
There will be, there will be a cut and the most interesting taste like it, but in the evening. In the morning there was not even a minute to try.
Tyetyort
Lena, I will wait
I-na
I carry the promised cut:
Pecan coffee cake
What can I say, delicious! Even those who do not like sweets ate the cake.
To be honest, for me personally, charlotte cream had a strong sour cream flavor, but where did it all go in the cake. This cream has a wonderful creamy taste in the cake. Well, for myself, for the future: I will crush the nuts into crumble, so that there are pieces. The cake is definitely in your collection, especially since an order has already been placed on it
Once again - many thanks !!!
Tyetyort
Lena, many thanks for the photo and such a detailed report! I know the recipe is complicated. But it's worth it!
I-na
Quote: Tyetyort
But it's worth it!
Worth it, Worth it! The combination of coffee-caramel-nut leaves no one indifferent. I had a cake 28cm in diameter and 10cm in height left in 2 days. On the morning of the third day, they fought for the last piece. At the same time, there are three of us in the family, and only three guests came
An idea comes to experiment with hazelnuts.
Tyetyort
Lena, will you tell?
Tyetyort
Weight 2.5 kg, decorated with sugar print.
Tyetyort
.Pecan coffee cake
Weight 2.6 kg
Pecan coffee cake
I-na
Quote: Tyetyort
Lena, can you tell?
I tell
I baked this cake with both hazelnuts and walnuts, delicious any option. It turns out different, but I can't say which one is better, it's hard to choose. Of these three nuts, I love hazelnuts more, it seemed to me the cake was more fragrant with it.
So they have the right to life and such varieties.
Caramel-coffee-nuts are always sooo delicious. Lenochka, thanks again for the cake
Tyetyort
Lena, thanks for the info and experiment! Very nice!

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