*Ingredients :
+cake
°2 cups (500 ml) flour for dough
°10 ml (2 tsp) baking powder
°3/4 cup (180 ml) softened unsalted butter
°180 ml sugar
°5 ml (1 teaspoon) vanilla extract
°4 eggs
°3/4 cup (180 ml) milk
°concentrated syrup
°45 ml (3 tablespoons) water
°15 ml (1 tablespoon) rum
°1/4 cup (60 ml) sugar
Pecan Praline
°625 ml pecans (2 12 cups)
°1 egg white, lightly beaten
°3/4 cup (180 ml) brown sugar
°maple frost
°1 liter (4 cups) powdered sugar
°1 cup (250 ml) soft unsalted butter
°1/2 cup (125 ml) maple syrup
* Preparation :
cake
Place the grill in the middle of the oven. Heat the oven to 180°C (350°F). Line two 8-inch (20 cm) square cake pans with parchment paper. Greased sides of paper with butter.
In bowl, blend flour & baking powder. In another bowl, using an electric mixer, beat together the butter, sugar, and vanilla until the color turns pale. Add eggs, one at a time, while whisking. Add the dry ingredients and milk alternately. Mix with an electric mixer. Spread in moulds.
Bake for 20 minutes or until a toothpick comes out clean. Remove the mold and let it cool on a wire rack.
concentrated syrup
In a small saucepan, bring all ingredients to a boil and simmer for 1 minute. Remove from heat and leave to cool.
Pecan Praline
Heat the oven to 200°C (400°F). Dip the pecans in the egg whites and cover them generously with brown sugar. Place on two baking sheets lined with butter paper. Leave enough space between the pecans to keep them from touching each other during cooking. Bake for 10 minutes. Let cool and roughly chop. Reserve a third of the pecans to decorate the top of the cake.
maple frost
In a bowl, using an electric mixer, beat the powdered sugar, butter, and maple syrup until smooth. Keep 1/3 of the frosting on top of the cake. Flip two-thirds of the walnuts with the remaining frosting.
holographic
Cut each cake horizontally in the middle. Remove the rounded end from one of the top slices and set it aside for the top of the cake. Lay a slice of cake flat on a serving plate. Sprinkle on a third of the diameter, then brush with a quarter of the decorating cream. Repeat the steps with the other two slices of cake. Spread the reserved frosting on the last slice of cake and sprinkle with the reserved pecans, pressing lightly with your hand.
Enjoy !
