Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream.
Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, toasted butter pecan layer cake with whipped white chocolate cream. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook toasted butter pecan layer cake with whipped white chocolate cream using 15 ingredients and 31 steps. Here is how you can achieve it.
The ingredients needed to make Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream:
- Take of For Cake.
- Prepare 1 cup of plus 1 1/2 tablespoons butter, divided use at room temperature.
- Prepare 2 cups of chopped pecans.
- Take 2 cups of granulated sugar.
- Take 4 of large eggs.
- Make ready 1 1/2 teaspoon of vanilla extract.
- Prepare 3 cups of all purpose flour.
- Take 2 teaspoons of baking powder.
- Make ready 1/2 teaspoon of salt.
- Get 1 cup of milk.
- Make ready of For Whipped White Chocolate Cream Filling and Frosting.
- Prepare 3 cups of heavy whipping cream.
- Make ready 8 ounces of marscapone cheese, at room temperature.
- Make ready 2 teaspoons of vanilla extract.
- Make ready 1 1/2 cup of confectioner's sugar.
Steps to make Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream:
- Start Filling and Frosting, it needs time to chill.
- Heat cream until hot, but not boiling, pour over chopped white chocolate in a large bowl.
- Cool to room temperature, cover and refrigerate until very cold. At least 4 hours or overnight. Don't finish the filling and frosting before cake is made, cooled and ready to fill and frost.
- Make Pecan Cake.
- Preheat oven to 350. Spray 4 – 8 inch cake pans well with bakers spray.
- Be sure your pecans are chopped finely, I used the food processor.Toast chopped pecans. Melt the 1 1/2 tablespoon butter in a medium skillet, add chopped pecans and cook on medium low heat, stirring often until fragrant and lightly toasted, about 4 minutes, set aside to cool.
- Whisk together in a bowl, flour, baking powder and salt.
- In a large bowl beat remaining butter and sugar until light and fluffy.
- Add eggs one at a time, beating in after each egg, beat in vanilla.
- Add flour mixture alternating with the milk and stir just until combined.
- Fold in toasted pecans.
- Divide batter enenly between prepared pans and bake 16 to 22 minutes until a toothpick comes out just clean cool in pans 10 minutes then cool completely on wire racks.
- Finish frosting and filling.
- Beat cold white chocolate cream until light and fluffy.
- In another bowl beat marscapone, confectioner's sugar, salt and vanilla until smooth.
- Fold marscapone mixture into whipped white chocolate until uniform in color.
- Assemble Cake.
- Place 1 cake layer on serving plate, bottom up and spread with some filling.
- Add second cake layer, bottom up.
- Spread with filling4.
- Add third cake layer, bottom up.
- Spread with filling.
- Add last cake layer and frost entire cake.
- Decorate with whole pecan halves and white chocolate shavings. Refigerate cake at least 2 hours before slicing.
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