Kayla's Southern Pecan Mist Cake The Best Recipes

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Kayla's Southern Pecan Mist Cake

"An exciting flourless cake recipe that makes use of ground pecans. Simply delicious! Sprinkle the completed cake with a bit powdered sugar or ice it with whipped cream mixed with a little espresso."

Ingredients :

12 egg yolks
12 egg whites
1/2 teaspoon salt
three 1/8 cups sifted confectioners' sugar
three cups floor pecans

Instructions :

Prep : 30M	Cook : 14M	Ready in : 1H50M

Preheat oven to 350 stages F (a hundred seventy five degrees C). Line the bottom of a 10 inch tube pan with parchment paper (do now not grease the paper). Separate eggs at the same time as cold, however allow them to come to room temperature earlier than making the cake.
In a big blending bowl, beat egg yolks till very thick and lemon colored. In every other bowl, beat egg whites and salt till foamy. Gradually add sifted powdered sugar to egg whites and continue to overcome till stiff, however not dry. Fold 1/3 of the whites into the yolks, then fold within the remaining whites. Gently fold floor pecans into egg aggregate.
Pour batter into pan. Bake at 350 tiers F (175 levels C) for 50 mins or until a cake tester comes out smooth and the pinnacle of the cake is light brown. Remove from oven and invert pan to cool. Cool cake absolutely earlier than putting off from pan.

Notes :

The pecans should be floor fine, not chopped (this turns into the "flour"). Approximately 6 cups of shelled floor pecans will yield 3 cups floor. Ground nuts can't be frozen.
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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