Pecan – Sour Cream Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 300 g flour, plus 3 tablespoon additional
- 200 g suar, brown
- 210 g butter or mararine, cold
- 3 tablespoon cocoa powder, unsweetened
For covering:
- 200 g sour cream
- 2 egg yolks
- 1 sachet sugar, (orange sugar)
- 2 tablespoon sugar, brown
- 2 egg whites, beaten to snow
- 1 packet nuts (pecans)
Print Recipe
Pin Recipe Instructions
- For a 26 cm springform pan.
- Combine the ingredients for the base into a dough, remove 1/4 of them aside, and refrigerate the rest for about 1/2 hour.
- In the meantime, stir together sour cream, sugar, egg yolk and orange sugar and fold in the egg white.
- Add another 3 tablespoons of flour to the dough you have set aside and grate to a crumbly mass. Mix the crumbs into the topping.
- Press the dough for the base evenly into a springform pan lined with baking paper, pulling up the edge approx. 1 cm.
- Put the topping on top and spread the pecans on top.
- Bake at 160 ° convection for about 45 minutes.
- Dust with powdered sugar to taste.
- Tastes best if it can pull through for 1 day.
- You can also use vanilla sugar instead of orange sugar.
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