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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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A specialty of Cafe Livre, in McNally Robinson Booksellers, Winnipeg, Manitoba. Ingredients:
3 cups whipping cream |
1/3 cup icing sugar |
2 teaspoons vanilla |
16 pecan halves, toasted |
1 1/2 cups sugar |
1 cup flour |
2 cups egg whites (from about 14 eggs) |
2 teaspoons almond extract |
1 cup finely chopped pecans, toasted |
1/4 cup butter |
1 cup whipping cream |
1 cup packed brown sugar |
Directions:
1. For cake: In bowl, sift 3/4 cup of the sugar with the flour; in large bowl, beat egg whites until soft peaks form; beat in almond extract and remaining sugar, 2 tblsps at a time, until stiff and glossy peaks form; sift flour mixture over top, 1/4 at a time, gently folding in after each addition; fold in chopped pecans; scrape into ungreased 10-inch (4L) tube pan; run spatula through batter to eliminate any large air pockets; smooth top.
2. Bake in centre of preheated 350F (180C) oven until top springs back when lightly touched, 45-60 minutes; invert pan; let stand on legs attached to pan, or set on bottle or funnel, until cooled completely.
3. For caramel sauce: In saucepan, bring butter and half of cream to boil; add sugar and remaining cream; return to boil; reduce heat and simmer for 5 minutes; remove from heat; set aside to cool to room temperature.
4. Remove cake from pan; cut into 3 layers; in large bowl, whip cream, icing sugar and vanilla; place bottom cake layer, cut side up, on flat cake plate; using piping bag fitted with star tip, fill hole of cake with whipped cream mixture; pipe border on top around edge; pour 1/4 cup (50mL) of the caramel sauce inside border; repeat layers once; top with remaining cake layer, cut side down.
5. Spread 3 cups (750mL) of the cream mixture over top and side; pipe rosette in centre; pipe border around edge; spread thin layer of caramel sauce inside border; garnish with pecan halves.
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