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Sig's Pecan & Cognac Cake-pudding Recipe

Sig's Pecan & Cognac Cake-Pudding Recipe
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Prepare the ingredients before making Sig's Pecan & Cognac Cake-Pudding in your home. Then, follow these steps below to serve Sig's Pecan & Cognac Cake-Pudding for your family or friends.

Ingredients: Sig's Pecan & Cognac Cake-Pudding

  • for cake
  • 500 grams chopped pecans
  • 5 medium eggs
  • 175 grams fine sugar (caster sugar) white or golden
  • 75 grams unsalted melted butter
  • 4 tbsp cognac or brandy
  • for the syrup
  • 100 grams fine white or golden sugar (caster sugar)
  • 175 ml water
  • 2 tbsp cognac or brandy
  • serving (optional)
  • 8 tbsp fresh thick cream,
  • 2 tbsp cognac
  • 100 ml water
  • 125 grams fine sugar.
  • 20 Or so pecan nuts

How to Make Sig's Pecan & Cognac Cake-Pudding

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Sig's Pecan & Cognac Cake-Pudding in your home by yourself.

    Step 1
  • Preheat your oven to 180 C/gas 4
  • Step 2
  • Grind your nuts coarsely.
  • Step 3
  • Beat the eggs and sugar with electric mixer or by hand until you end up with a thick pale yellow cream. Add the slightly cooled , melted butter and the 3 tablespoons of cognac or brandy and beat well .
  • Step 4
  • Now fold the nuts into the mixture.
  • Step 5
  • Pour the mixture into a greased and floured spring form that is about 25-28 cm on diameter or a square spring form or baking tin of about fingerlength hight. Shake gently to level out .
  • Step 6
  • Put into the preheated oven and bake for about 45 minutes or until skewer comes out clean and cake sounds hollow in tin when tapped underneath tin.
  • Step 7
  • Make your syrup just before cake has finished baking .Mix the water and the sugar in a pot and simmer until sugar has dissolved , then add the cognac or brandy
  • Step 8
  • Just after taking the cake out of the oven slowly and gently pour all the syrup over the cake so that the liquid seeps into the cake . Let the cake stand in the tin for at least 90 minutes .
  • Step 9
  • When the cake has had its standing time transfer to a cake platter . It will be very moist and come out almost pudding like .
  • Step 10
  • I serve this with fresh cream and make a little of extra cognac syrup made from 100 ml water 125 grams sugar and two spoons of brandy the same way as above and pour it over cake and cream.Decorate with the nuts.
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