Skip to main content

Pecan Cream Cake

This recipe is slightly adapted from the one featured in the November '13 issue of SAVEUR Magazine. A real Southern gem. The taste of the toasted pecans on top really comes through. 

8 tablespoons unsalted butter, softened
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 cup vegetable shortening (I used canola oil)
2 cups sugar
5 eggs, separated
1 cup shredded unsweetened coconut
1 cup finely chopped pecans
(extra flour and butter for the pans)

8 oz. cream cheese, softened
4 tablespoons  unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted

Heat oven at 350°. Butter and flour three 8" cake pans.
Whisk flour, baking soda and salt in a bowl. Whisk buttermilk and vanilla in another bowl.
Cream butter, shortening and sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy, 2 to 3 minutes. Add egg yolks, one at a time, beating well after each addition.
On low speed, alternate dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, 5 to 10 seconds.
Whip egg whites in a bowl until stiff peaks form.
Fold egg whites, coconut and pecans into batter. Divide batter between prepared pans and smooth top with a rubber spatula. Drop pans lightly on counter to expel large air bubbles.
Bake cakes until a tooth pick inserted in middle comes out clean, 20 to 22 minutes.
Let cakes cool for 20 minutes in pans. Invert onto wire racks and let cool completely.
To make the frosting, use a hand mixer, beat cream cheese and butter until smooth. While beating, add sugar and vanilla. Beat until smooth.
To assemble, place one cake layer on a cake stand and spread 1/3 cup frosting; top with another layer and spread with 1/3 cup frosting. Top with remaining layer. Cover top and sides with remaining frosting and sprinkle top with toasted pecans. Chill for at least one hour.


Popular posts from this blog

Mandarin Chicken

So much was lost when Katrina hit New Orleans in 2005. Lives, homes, jobs,... but also the little things that we hold dear to our hearts: photo albums, treasured heirlooms or beloved recipes. The Times-Picayune collected and published some of the latter that people went looking for in the years that followed Katrina. Mandarin Chicken was one of these recipes.  This clipping was sent to us by my partner's stepmother a few years ago. Since then, we have received nearly a hundred requests to share this recipe. Note: Every Chinese restaurant in New Orleans has its own version of Mandarin sauce. It seems to us that this one needs a few pinches of Chinese five spice in the sauce. Also, it is usually served with crushed peanuts and chopped scallions sprinkled on top.
This recipe comes from Fong's Chinese restaurant in Kenner.


Egg Batter
2 cups flour
2 tablespoons cooking oil
2 eggs
1 cup cornstarch
2 teaspoons salt
1 teaspoon Accent
1/2 teaspoon sugar
1/2 teaspoon baking…

Torta Caprese

Last year, one of my coworkers came back from Naples, Italy with an original dessert created on the island of Capri. It is a flourless cake, both rich in flavor and light in texture. It is normally enjoyed "as is", but a little bit of Chantilly cream on the side never hurt anybody!

6 oz. (170 g) dark chocolate (I used 64% cocoa)
3/4 cup (160 g) unsalted butter, cut in dice
3 large eggs
1/2 cup white sugar
1 1/4 cup ground almond meal (I used 125 g)
1 tablespoon amaretto (or any other almond liquor)
Confectioner's (icing) sugar to sprinkle

Preheat oven to 180°C (350°F).
Butter and line an 8-inch wide (20 cm) springform pan  with baking paper.
In a double boiler (or in a microwave oven), melt the chocolate and butter together. Let cool.
In another bowl, whisk the eggs and sugar with electric beaters until the mixture turns a pale yelllow and triples in volume.
Using a spatula, gently fold the chocolate mixture, alternating with the ground almond meal and amaretto, into the egg mi…

Lemon Cheesecake Mousse

Here in Menton, la FĂȘte du Citron (Lemon Festival) is almost upon us. This year's theme is Broadway Musicals. A couple of years ago, the citrus structures were inspired by a famous Jules Verne novel, Les tribulations d'un Chinois en Chine (Tribulations of a Chinaman in China).

And when life gives you lemons, you make... lemon desserts! My partner found this amazing lemon mousse recipe online, which I tweaked slightly to match the ingredients I find here. The original recipe can be found here:
For my version of it (less sweet, but same silky smooth texture), keep reading.

Yields 6 to 10 servings.

1 cup crushed Speculoos cookies (brown sugar cinnamon cookies)
1/2 teaspoon salt
3 tablespoon (42g) butter, melted

2 1/2 tablespoon fresh lemon juice
1 1/2 tablespoon water
3 sheets unflavored gelatin (or 1 and 1/2 teaspoons powder gelatin)
1 cup (250ml) heavy cream
1/2 cup confectioner's sugar
Yellow foo…