Cake With Universal Flavour Of Hot Sweet And Spice... |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Be surprised by the lovely synergy between HOT chilli and SWEET caramel . Ingredients:
1/2 c pecan , chopped |
1/4 c halved pecan |
1 3/4 c flour |
2 / 3 c yellow cornmeal |
2 tsp baking pwd and ground cinnamon |
1 tsp hot chilli pwd or 1/2 tsp cayenne pepper |
1 tsp salt |
1 1/4 c sugar |
8 eggs |
1 1/2 c buttermilk |
4 tbsp melted butter , cooled |
1/4 c sugar |
3/4 c sweetened caramelized milk |
1/2 c sweetened caramelized milk and 1/2 c heavy cream , stirred and melted in a double boiler . |
add 3 tbsp sugar and 2 1/2 c heavy cream and beat until almost stiff . |
Directions:
1. Pre heat oven at 180 deg and grease 3 - 8 inch pans .
2. Process all the dry ing. just until the pecans are finely chopped .
3. Transfer to a large mixing bowl and make a well in the centre .
4. Pour the egg yolks , butter and buttermilk and whisk until smooth .
5. Whip the egg whites with 1/4 C sugar until soft peaks form .
6. Gently fold into batter just until no white steaks form .
7. Pour into the 3 pans and bake for 25 mins .
8. Cool it .
9. Assemble :
10. Place a cake layer on a serving plate .
11. Dallop 1/4 C of sweetened caramelized cream on top of it , followed by 3/4 C of cream .
12. Repeat the same for next layer and place the third layer on top and frost the top with remaining cream .
13. Decorate with chopped pecans .
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