Kayla&#39;s Southern Pecan Mist Cake You Have To Try

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Kayla's Southern Pecan Mist Cake

"An interesting flourless cake recipe that uses ground pecans. Simply scrumptious! Sprinkle the completed cake with a touch powdered sugar or ice it with whipped cream blended with a touch espresso."

Ingredients :

12 egg yolks
12 egg whites
half of teaspoon salt
three 1/eight cups sifted confectioners' sugar
three cups ground pecans

Instructions :

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

Preheat oven to 350 levels F (175 degrees C). Line the lowest of a ten inch tube pan with parchment paper (do no longer grease the paper). Separate eggs at the same time as bloodless, but allow them to come to room temperature earlier than making the cake.
In a large blending bowl, beat egg yolks till very thick and lemon coloured. In some other bowl, beat egg whites and salt until foamy. Gradually upload sifted powdered sugar to egg whites and keep to conquer until stiff, however not dry. Fold 1/3 of the whites into the yolks, then fold within the closing whites. Gently fold floor pecans into egg mixture.
Pour batter into pan. Bake at 350 tiers F (a hundred seventy five stages C) for fifty mins or till a cake tester comes out clean and the pinnacle of the cake is light brown. Remove from oven and invert pan to chill. Cool cake completely before eliminating from pan.

Notes :

The pecans need to be ground excellent, now not chopped (this becomes the "flour"). Approximately 6 cups of shelled ground pecans will yield three cups floor. Ground nuts cannot be frozen.
Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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