맛도 모양도 우아하게 브라운버터 피칸케이크 / The Vintage Brown Butter Pecan cake.

 

I assume that the reason my carrot cake recipe from the old video is receiving so much praise and love is the brown butter Take this opportunity to see the carrot cake recipe too and save it The cake looks too fancy to make but the cake batter is so simple to make Also You will get 12 cupcakes with this recipe Bake cupcakes at 170 335 degrees for 20 to 23 minutes I was afraid to take so many processes in this video So I decided to send you to the previous video for Swiss meringue and buttercream Please understand me Then I ll explain the recipe instead First I mixed white and brown sugar I just wanted the buttercream to be beige And used anchor butter It smells and tastes good The vanilla extract and Kahlua coffee liqueur are essential here If you don t have Kahlua you can use rum You may hardly recognize but the cylinder part of the cake is darker than the decoration part since I mixed the coffee paste for that Add a little hot water into the coffee powder to make a paste And when it s all cooled down mix in Swiss meringue buttercream in 350g of buttercream on Swiss Meringue Buttercream4 egg whites 100g brown sugar Not black sugar 115g white sugar 335g Butter anchor butter 6g Kahlua coffee liqueur6g vanilla extractRefer to the Swiss Meringue Buttercream section of the buttercream compilation video Coffee Swiss Meringue Buttercream for cylinder 350g of Swiss meringue buttercream5g instant coffee powder2g to 3g of hot water Pecan preprocessing60g pecan 15g melted butter10g sugar Brown butter180g butter anchor butter Brown butter Pecan cake two 15cm 6 inches round pans 220g cake flour6g cinnamon powder 4g baking powder 1g baking soda 110g sour cream40g milk20g vegetable oil1g salt2 eggs180g sugarAll of the brown butterPreprocessed Pecan coffee syrup 60g water3g instant coffee18g sugar6g Kahlua liqueur optional Bring to boil all ingredients except Kahlua When they are completely cooled add Kahlua to use

 

 

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