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Pecan Cake with Cream Filling




Source of Recipe


David


Recipe Introduction


The ground nuts replace most of the flour in this cake.


List of Ingredients




Pecan Cake with Cream Filling from David




2-1/2 cups broken pecans, toasted
3 tablespoons all-purpose flour
4 teaspoons baking powder
6 eggs
1 cup granulated sugar
1 8-ounce package cream cheese, softened
1/4 cup butter
1/2 cup packed brown sugar
1 teaspoon finely shredded tangerine peel or orange peel
1 teaspoon vanilla
2 cups whipping cream
2 tablespoons sugar
3/4 teaspoon finely shredded tangerine or orange peel
Orange peel curls (optional)



Recipe




Grease two 8x1-1/2-inch round baking pans. Line the bottoms with waxed
paper or parchment paper. Grease the paper. Lightly flour pans; set aside.
Place half the pecans in a blender container or food processor bowl. Cover; blend
or process until coarsely ground. Repeat with remaining nuts. Combine
pecans, flour, and baking powder in a mixing bowl.

Place eggs and granulated sugar in a blender container or food processor
bowl. Cover; blend or process until smooth. Add nut mixture. Cover; blend or
process until smooth, stopping to scrape sides as needed to mix evenly
(mixture may be foamy). Spread evenly in prepared pans.

Bake in a 350 º oven for 25 to 30 minutes or until lightly brown and tops
spring back when lightly touched (centers may dip slightly). Cool in pans on
wire racks for 10 minutes. Remove from pans; cool thoroughly on racks.
For filling, beat cream cheese and butter in a medium mixing bowl with
an electric mixer on medium to high speed until fluffy. Gradually add brown
sugar, beating for 3 to 4 minutes or until smooth. Stir in citrus peel and
vanilla.

To assemble, with a serrated knife, cut cakes in half horizontally. Place
one cake layer, cut side up, on a platter. Spread one-third of the filling
on the cake. Place another cake layer, cut side down, atop filling. Spread top
with another one-third of the filling. Add a third cake layer, cut side up,
followed by the remaining filling and the final cake layer, cut side down.
In a medium chilled mixing bowl, combine whipping cream, sugar, and
finely shredded tangerine or orange peel. Beat with chilled beaters of an electric
mixer on medium speed until soft peaks form. Do not overbeat.

Frost top and sides of the cake with whipped cream mixture, reserving
some of the frosting for piping, if desired. Place the reserved frosting in a
decorating bag fitted with a large star tip. Pipe frosting atop cake in a
ring. . Refrigerate frosted cake