Pecan cake has the flavor of Austria

March 30, 1994|By Better Homes and Gardens

Your friends will go nuts when you serve this luscious toasted pecan cake, reminiscent of Austrian bakery cakes. It's layered with a velvety caramel-tangerine filling and topped with billowy clouds of whipped cream. The nuts double as flour, giving the cake a coarse texture and nutty taste.

Pecan cake with tangerine cream filling

Makes 12 servings.

2 1/2 cups broken pecans, toasted

3 tablespoons all-purpose flour

4 teaspoons baking powder

6 eggs

1 cup granulated sugar

8-ounce package cream cheese, softened

1/4 cup margarine or butter

1/2 cup packed brown sugar

1 teaspoon finely shredded tangerine or orange peel

1 teaspoon vanilla 1 recipe Whipped Cream Frosting

Grease and flour two 8-by-1 1/2 -inch round baking pans; set aside. In a blender container or food processor bowl place half of the pecans. Cover and blend or process until coarsely ground; remove and set aside. Repeat with remaining nuts.

In a medium mixing bowl stir together pecans, flour and baking powder. In the blender container or food processor bowl place eggs and sugar; cover and blend or process until smooth. Add nut mixture; cover and blend or process until smooth, stopping and scraping sides as needed to mix evenly. (The mixture may be foamy.) Spread in the prepared pans.

Bake in a 350-degree oven for 25 to 30 minutes or until the tops are light brown and spring back when lightly touched. (The centers may dip slightly.) Cool in pans on a wire rack for 10 minutes. Remove from pans; cool thoroughly on wire racks.

For tangerine filling, in a small mixer bowl beat cream cheese and margarine or butter with an electric mixer on medium speed until fluffy. Gradually add brown sugar, beating for 3 to 4 minutes or until smooth. Stir in citrus peel and vanilla.

To assemble, with a serrated knife cut layers in half horizontally LTC cake layers total). Place 1 split cake layer, cut side up, on a cake platter. Spread one-third of the filling atop cake layer. Place another split cake layer, cut side down, atop filling. Spread with another one-third of the filling. Repeat with remaining cake layers and filling, ending with a cake layer on top.

Frost top and sides of cake with Whipped Cream Frosting, reserving some of the frosting for piping, if desired. To decorate top of cake with piped frosting, place reserved frosting in a pastry bag fitted with a large star tip. Pipe frosting atop cake in a ring. Cover and store frosted cake in the refrigerator for up to 4 hours.

Whipped cream frosting: In a small chilled mixer bowl combine 1 1/2 cups whipping cream, 2 tablespoons sugar and 3/4 teaspoon finely shredded tangerine or orange peel. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Use frosting immediately.

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