Brittle Pecan CakeAdd To My Recipes
7 eggs, separated
1 cup sugar, divided
1/2 cup Yehuda Matzo Meal
1 and 1/2 cups pecans, chopped
1 and 1/4 cups Gefen Ground Filberts
1 teaspoon Gefen Baking Powder
1 teaspoon Gefen Vanilla Extract
1/3 cup filberts, chopped
1/2 cup sugar
1/2 cup sugar
2 egg yolks
2 cups Gefen Confectioners' Sugar
6 ounces margarine
1/2 cup water
1 (10-ounce) carton whipping cream (dairy or parve)
3 tablespoons sugar
1/2 package vanilla instant pudding
2 teaspoons Haddar Instant Coffee, dissolved in 1 teaspoonwater
1/2 teaspoon lemon extract
crushed filbert brittle (see above)
Filbert Cake (bake 2 of the following cake)
Prepare the Cake
Preheat oven to 350 degrees Fahrenheit. Line a 17- by 11-inch cookie sheet.
Beat egg whites until stiff. Add half of sugar and beat until peaks form.
In a separate bowl, mix remaining ingredients. Fold in beaten egg whites.
Pour into prepared cookie sheet and bake for 30 minutes. Cool.
Prepare the Brittle
Spread filberts over aluminum foil.
Cook sugar in saucepan until melted and deep honey in color. Do not stir while sugar is cooking, but you may swirl the pan if you notice any burning or crystallizing areas. This should take about eight minutes.
Pour melted sugar over filberts. Cool.
Break into small pieces and blend at high speed.
Prepare the Filling
Beat whipped cream until stiff.
Reduce speed and add remaining ingredients.
Add brittle, mixing for only one minute.
Spread filling over one cake. Place the second cake on top.
Prepare the Topping
Mix yolks, confectioners' sugar, and margarine on high speed for five minutes.
In small saucepan over medium-high heat, dissolve sugar in water, stirring constantly until the mixture has reduced by half. It should be lightish brown in color.
Pour hot sugar into yolk mixture and mix for one minute. Cool.
Spread onto top layer of cake.
Cut into two-inch squares to serve.
Note: This recipe provided with permission from kosher.com
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