Pecan Caramel Cake

Made with St-Allery® Liquid Butter Blend

Cooking Time

60 mins

Serving Suggestion

14 people


Allergy information

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How to make Pecan Caramel Cake


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.  


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.


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.  


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
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

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