John Myers
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Pecan Cake with Cinnamon Ice Cream
The perfect pecan cake with cinnamon ice cream recipe with a picture and simple step-by-step instructions.
Pecan cake:
- Shortcrust:
- 250 g Flour
- 70 g Sugar brown
- 1 Pc. Egg
- 125 g Butter
Molding:
- 250 g Pecans
- 3 Pc. Eggs (L)
- 240 ml Dark corn syrup
- 1,5 tsp Vanilla flavor
- 60 g Liquid butter
- 0,5 tsp Salt
- 0,5 tsp Cinnamon
Cinnamon icecream:
- 400 ml Milk
- 400 ml Cream
- 6 tsp Cinnamon
Pecan cake:
Shortcrust:
- Knead all ingredients into a smooth dough with your hands and cover with cling film and place in the refrigerator.
Molding:
- Roll out the shortcrust pastry thinly in a form. Line the pastry base with pecans. Preheat the oven to 170 degrees circulating air. In a bowl, whisk together the eggs, corn syrup, sugar, vanilla, salt, cinnamon and butter with a whisk.
- Spread the icing over the pecans. Bake in the oven for 40 to 60 minutes. After baking for 20 minutes, place a piece of aluminum foil on the cake to prevent the edges from getting too dark.
Cinnamon icecream:
- Beat the ingredients with the whisk and pour into the ice cream maker. Then freeze in the freezer.
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