Homemade pecan praline cake recipe




If you love pecans and praline, if you like cupcakes and if you like EASY, you'll love this delicious and decadent recipe for Southern Pecan Praline Cake.


Not only is it easy to make, but it freezes beautifully as well. It has actually applied several times on various occasions and has stored in the refrigerator to keep it fresh.


This dessert is also perfect to take to your meals or church dinners and stays fresh for about a week if kept covered in the fridge.


Of course, you know there must be more to this story, and there is!


Pralines are a classic Southern dessert, and these mouthwatering and crunchy bites of heaven are a bit like a mixture of creamy butter, caramel and toasted pecans all wrapped in a sugary and fudge packaging!


Homemade pralines make great gifts for your foodie friends and are easy to make.


The rest of the story behind Southern Pecan Praline Cake is on the ingredient list that includes a box of buttery pecan cake batter, a tub of coconut-pecan frosting (which goes into the batter, yes you read that right), eggs, veggies or coconut oil and toasted nuts.


And then, when you thought this dessert couldn't get any sweetness, there is also a layer of praline made with sweetened condensed milk, butter, and more toasted pecans that is then poured over the entire cake!


* Ingredients:


° 100g butter


° 250g flour


° salt


° 4 eggs


° 50 cl of pecan butter ice cream


° Praline sauce


° 250g chopped roasted pecans


* Preparation:


Oven preheated to 200 degrees.


Pour 25 cl water to a saucepan also adduce to a boil on Medium High Heat.


Reduce heat and add butter and stir until it melts.


Add flour and salt while stirring for a minute.


Removing the skillet from the heat also allows it to cool for 6 minutes. Then add eggs one by one while whisking, your preparation should be homogeneous.


Pour the mixture into a mold, smooth the surface with a spoon and cook for 35 minutes.


And take it out of the oven and leave to cool for 30 minutes.


Slice the cake horizontally, then pour ice cream and praline sauce on each half and sprinkle with the toasted pecans.



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