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Recommendation to Serving Appetizing Sig's Pecan & Cognac Cake-Pudding

Hoping to eat Sig's Pecan & Cognac Cake-Pudding a 5-star restaurant's, but for some causes are not able to go to restaurants. This page gonna guide you with helpful procedures on cooking a Sig's Pecan & Cognac Cake-Pudding like a famous chef made.

Sig's Pecan & Cognac Cake-Pudding

We hope you got insight from reading it, now let's go back to sig's pecan & cognac cake-pudding recipe. To cook sig's pecan & cognac cake-pudding you need 16 ingredients and 10 steps. Here is how you achieve it.

To prepare an extraordinary Sig's Pecan & Cognac Cake-Pudding, below are the ingridients required:

  1. You need of for cake.
  2. Get 500 grams of chopped pecans.
  3. Take 5 of medium eggs.
  4. Provide 175 grams of fine sugar (caster sugar) white or golden.
  5. Use 75 grams of unsalted melted butter.
  6. Prepare 4 tbsp of cognac or brandy.
  7. Use of for the syrup.
  8. Take 100 grams of fine white or golden sugar (caster sugar).
  9. Provide 175 ml of water.
  10. Take 2 tbsp of cognac or brandy.
  11. You need of serving (optional).
  12. Take 8 tbsp of fresh thick cream,.
  13. Use 2 tbsp of cognac.
  14. Provide 100 ml of water.
  15. You need 125 grams of fine sugar..
  16. Take 20 of Or so pecan nuts.

After readying the materials, now you are good to prepare your 5-star Sig's Pecan & Cognac Cake-Pudding by following the guidances on this section:

  1. Preheat your oven to 180 C/gas 4.
  2. Grind your nuts coarsely..
  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 ..
  4. Now fold the nuts into the mixture..
  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 ..
  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..
  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.
  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 ..
  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 ..
  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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Recipe : Sig's Pecan & Cognac Cake-Pudding

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