| Ingredients |
| |
| ½ |
cup |
milk |
| ¼ |
each |
unsalted butter stick |
| |
| 5 |
each |
egg white |
| 3 |
Tbsp |
sugar |
| ¼ |
tsp |
cream of tartar |
| |
| 5 |
each |
egg yolk |
| ¾ |
cup |
sugar |
| 1 |
cup |
self rising flour |
| 1 |
cup |
almond meal |
| |
| Topping |
| ¾ |
each |
unsalted butter stick |
| 5 |
Tbsp |
sugar |
| ¾ |
cup |
creme fraiche |
| 1/8 |
cup |
espresso |
| 1½ |
cup |
chopped pecans |
| 4 |
Tbsp |
sweetened shredded coconut |
| |
| Filling |
| ½ |
pint |
heavy cream (236ml) |
| 1 |
Tbsp |
instant vanilla pudding powder |
| 1 |
Tbsp |
sugar |
| |
|
| Preparation steps: |
- In a deep bowl microwave 1/2 cup milk and 1/4 stick of butter for 2 minutes on medium heat.
Set aside to cool down to room temperature.
- Whip the egg whites with sugar and cream of tartar until stiff. Keep refrigerated.
- Cream the egg yolks, sugar and the milk and butter mix.
Add the flour and almond meal and mix well.
- Fold in the egg whites.
- Butter a 10-inch diameter cake pan. (26 cm).
Bake at 325F for about 50 minutes.
- In the meantime prepare the topping: In a small pot melt the butter, sugar,
creme fraiche and espresso. Turn off the heat and add the pecans and shredded coconut.
Mix well.
- Remove the cake from the oven after 50 minutes and turn the oven on high broil.
- Spread the topping evenly on the cake.
- Lower the oven rack to a quarter from the oven bottom. Return the cake to oven for about 1-2 minutes to brown
the topping. The pecans can burn easily under the broiler if kept in the oven too long.
- Remove from oven and cool down to room temperature.
- Prepare the cream filling: whip the heavy cream with vanilla pudding powder
and sugar. Check if the cream is sweet enough, may need to add some sugar.
- Slice the cake in half. Spread the cream filling and leave a little bit to cover the
sides of the cake.
- Reassemble the cake. Spread filling around the cake to cover.
- Keep refrigerated.
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