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About
This amazing Portuguese caramel and pecan cake (bolo de caramelo e pecan) makes a great dessert or a snack, enjoy.
Info
Portuguese Caramel & Pecan Cake Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Easy
Servings:
8

This amazing Portuguese caramel and pecan cake (bolo de caramelo e pecan) makes a great dessert or a snack, enjoy.

Portuguese Caramel & Pecan Cake Recipe

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Posted in: Cakes / Cheesecakes
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Ingredients

Cake:3/4 cup of brown sugar3/4 cup of 35% whipping cream1/2 cup of softened butter1 and 1/4 cup of flour1 teaspoon of baking powder2 egg yolks3 egg whitesA pinch of salt1 teaspoon of vanilla extract1/4 teaspoon of ground cardamomIcing:1/2 cup of brown sugar1 cup of 35% whipping cream1 teaspoon of butter1 pinch of saltPecans nuts (to taste)

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Directions

Cake:

  1. Preheat the oven to 180ºC or 350ºF.
  2. Grease a 24 cm in diameter cake pan with butter and lightly sprinkle flour.
  3. Boil the 3/4 cup of cream in a pot or microwave it.
  4. Heat the 3/4 cup of brown sugar in a pot until it turns into a caramel.
  5. Add the cream gradually, stirring well until you get a homogeneous cream and set aside.
  6. Beat the butter with the sugar until it is clear and creamy.
  7. Add the egg yolks one by one, beating well between each addition.
  8. Add the caramel and vanilla while whipping.
  9. Add the flour and baking powder and beat until all the ingredients are well blended.
  10. Beat the egg whites with a pinch of salt and incorporate it into the batter.
  11. Bake for 20 to 30 minutes or until a toothpick inserted in the center of the cake comes out dry.
  12. Remove the cake from the oven and let cool for about 10 minutes before unmolding.

Icing:

  1. Boil the cream in a pot or microwave.
  2. Heat the 1/2 cup of brown sugar in a pot over low heat until it turns into a caramel.
  3. Add the cream gradually, stirring well until you get a homogeneous result.
  4. Finally add the butter and salt and stir well.
  5. Pour the cream over the cake and garnish with pecan nuts.
Recipe & Photo Credit: cocoebaunilha.com *
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