Skip to main content

Pecan Caramel Cake

Made with St-Allery® Liquid Butter Blend

Cooking Time

60 mins

Serving Suggestion

14 people

Difficulty

Allergy information

  •  
  •  
  •  
  •  
  •  
  •  
  •  
Show 3 more

How to make Pecan Caramel Cake

1

Mix the sugar and eggs. Sift the flour with the almond powder and baking powder and add to the eggs. Mix until homogeneous. Add the St-Allery Liquid, pour in a mould and bake for 35 min at 160°C.  

2

Make a caramel by cooking the sugar and glucose until golden brown. Heat the cream. Once you have a gold brown color, add the hot cream in 3 times.

3

For the caramel ganache, melt the milk chocolate and add the caramel in 3 times. Finish with an immersion blender to obtain a perfect emulsion. Let the ganache cool down. Apply a thin layer on the cake and apply pecan nuts on top. Put the cake in the freezer.  

4

Melt the milk, white chocolate and add the oil. Let the glaze cool down until 32°C and glaze the frozen cake. Decorate as desired.  

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Caramel cake:
900 g caramel
1100 g eggs
600 g sugar
300 g almond powder
700 g flour
32 g baking powder
420 g St-Allery Liquid Butter Blend
---------------------------------
Caramel:
600 g sugar
400 g glucose
1000 g cream
---------------------------------
Caramel ganache:
400 g milk chocolate
500 g caramel
1 kg pecan nuts
---------------------------------
Caramel glaze:
1000 g gold chocolate
150 g sunflower oil

Find out more

Have any questions about the recipes?