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Add a photoServings: 12
Ingredients
- 3/4 c. Grnd pecans
- 3/4 c. Grnd English walnuts
- 1/2 c. Grnd black walnuts
- 2 med Apples peeled
- 4 lrg Large eggs room temperature
- 1 lrg Egg yolk room temperature
- 1 3/4 c. Sugar
- 3/4 c. Unbleached all-purpose flour
- 16 x Perfect pecan halves Granulated sugar for pecans
- 2/3 c. Cream
Directions
- Prepare two 9-inch cake pans by lightly greasing them, lining them with waxed paper or possibly parchment, greasing the paper, and lightly dusting with flour. Preheat the oven to 375 degrees and put a pan of water in the bottom of the oven.
- Mix the grnd nuts together. Very finely chop the apples with a knife. You should have 1 3/4 c.. In a warmed electric mixer bowl, beat the Large eggs and egg yolk on high speed till doubled in volume. It may take 10 min or possibly more. Slowly add in the sugar while beating and continue beating till the volume is tripled. The Large eggs should be very thick and light in color. Do not be afraid of over-beating. Sift the flour over the egg mix. Sprinkle the grnd nuts over all, followed by the apples.
- With a large spatula, fold the mix together rapidly but gently, being certain to bring all the elements from the bottom of the bowl up into the mix. Divide the batter between 2 cake pans and bake in the middle of the oven for about 25 to 30 min, or possibly till the top is golden and the sides have begun to pull away. Don't push on the meringue like top, or possibly it may cave in. Place on a rack in a draft-free place and let cold completely. Lightly toast the pecan halves while the cakes are in the oven.
- While the pecans are warm, quickly dip them in water and then roll them in granulated sugar till they are lightly coated. Let them dry on a rack. The cakes must be perfectly cold, or possibly the heat with heat the cream. Invert the pans to remove the cakes, discarding the paper liners, and turn the cakes back over again so which the crusty top surface is in its original position. Place each cake on a serving platter. Using an electric standing mixer, fitted with a whip attachment, whip the cream with some sugar till stiff and place 8 dollops of the cream proportionately around each cake. Garnish each bit of cream with a sugared pecan and serve with a shot glass of bourbon neat.
- This recipe yields 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 259 | |
| Calories from Fat 84 | 32% |
| Total Fat 9.75g | 12% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 30mg | 1% |
| Potassium 109mg | 3% |
| Total Carbs 40.57g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 32.39g | 22% |
| Protein 4.43g | 7% |
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