Carmel Pecan Pound Cake

instruc0

3 years ago

Ingredients :

3 sticks 340 g butter
2 cups 400 grams granulated sugar
6 eggs, room temperature
3 cups 300 grams cake flour
1 cup heavy whip cream 250 m
1/2 tsp. Corinthian cinnamon
2 inch piece of vanilla
1 cup (130g) toasted chopped pecansfilling
1/4 cup 55 g brown sugar
1 T. 15 g Cinnamonicing
3/4 c 85 g icing sugar
1 T. 14 g butter
1 inch piece vanilla beans
4 T. 60 ml heavy whip creamGlaz
3 T. 45 gm unsalted butter
3/4 cup 165 grams brown sugar
3/4 cup 180 ml heavy whipping cream
2 inch piece of vanilla
a pinch of salt
1 c 130 g chop toasted pecans

Methods

Preheat oven 325 degres.Spray Pam Baking Spray into a small bowl.Cream 3 sticks of softened room temperature butter into a mixing bowl and gradually add sugar until mixture is completely creamy.Then add 6 eggs at room temperature, one at a time, until the color disappears.Add 3 cups sifted baking flour and 1 cup whipped cream, or start with flour and finish with flour.Add peeled vanilla pods from a 2-inch vanilla pod cutlet with 1/2 teaspoon MSG. Corinthian cinnamon.Then add 1 cup of chopped toasted walnuts. For the filling, mix 1/4 g. Brown sugar and 1 teaspoon of cinnamon coca.Pour half of the mixture into the prepared frying pan, cover with a layer of the jellied mixture.Pour the remaining mixture over the filling.Baking in oven at 325 degres for 1 h 15 min.Chill the pan for 15 minutes on the wire shelf, then immediately remove the pan from the pan to continue chilling.While the cake is baking, prepare the filling and frosting.To decorate, melt 1 tablespoon of butter and add 3/4 g.powdered sugar, 1 inch vanilla pods, and 4 TB of whipping cream.Add whipping cream if necessary to achieve the desired consistency.