This amazing pecan pie is made with layers of soft and delicious pecan biscuits soaked in a flavourful rum syrup for an extra moist dessert. The roasted walnuts on the cake add a touch of crunch and flavour that pairs perfectly with a rich coffee glaze.
This recipe is ideal for those of you who are looking for a slightly more elaborate dessert for this Christmas. It is true that it is not exactly a cake that can be prepared in 30 minutes, but it is not complicated to prepare either. You see that I have made a simple decoration and within everyone’s reach.
There are several components to this pecan pie recipe, but each one is essential because it adds something crucial to the flavor profile. The whole dessert is a perfectly balanced delight that will make you the most popular person at whatever party you bring it to!
If you’ve never had a coffee buttercream on a cake, you’re missing out on something delicious! It seems to me it is perfect in any type of cake, I add a little sugar so that the intense flavour of the coffee dominates. I think it’s a type of sweet that anyone would like after a good meal.
Don’t worry, just because it’s a rum-soaked cake doesn’t mean kids can’t enjoy it. If you prefer this cake to be alcohol-free, simply substitute a rum flavouring that does not contain alcohol for the rum. You can also use a simple sugar water syrup. But I recommend that you soak the cakes because, as they have walnuts, they can seem a bit dry and grainy.
If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so you can see them. I love reading you and seeing your creations !!
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Coffee and walnut cake
This cake is made with moist layers of rum-soaked walnut cake covered in rich coffee buttercream. Roasted walnuts add crunch, flavour, and presentation to this incredible dessert.
- FOR THE CAKE LAYERS:
- 150 g of flour
- 1 and ½ teaspoon baking powder
- 1 teaspoon salt
- 200 g of brown sugar
- 120 g butter (at room temperature)
- 2 eggs
- 1 teaspoon vanilla extract
- 160 ml milk
- 200 g of walnuts, very finely chopped
- RUM SYRUP
- 100g sugar
- 3 tablespoons rum
- 200ml of water
- COFFEE BUTTERCREAM:
- 200 ml whipping cream
- 2 tablespoons of instant coffee
- 25 g cocoa powder
- 340 g butter at room temperature
- 150 g icing sugar
- 100 ml sour cream
To prepare the cake layers, preheat the oven to 170 ° C. Place the peeled walnuts on a baking sheet and roast for about 20 minutes. Remove from the oven, let cool, and using a food processor grind the nuts until you get a flour.
Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy (about 3 minutes). Reduce speed and add eggs one at a time, incorporating fully after each addition.
Add the vanilla. Alternate adding the mixture of flour, nuts and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Incorporating fully after each addition.
Grease 3 16cm diameter pans. Distribute the dough evenly in the 3 pans.
Bake for 30-35 minutes or until a toothpick inserted in the centre comes out almost clean. Remove from the oven and allow to cool completely before unmoulding.
To prepare the rum syrup, mix the sugar, rum and water until the sugar dissolves. Reserve for the moment of assembling the cake.
To prepare the cream, using the stand mixer with the whisk attachment. Place the whipping cream, sour cream, cocoa and coffee in the bowl. Mix at medium high speed until it thickens.
Reserve the cream you just made in another bowl, change the blender attachment for the paddle attachment, and mix the butter on medium high speed until white, for about 4 minutes. Add the icing sugar and mix at medium high speed for about 3 more minutes.
Add the previous cream to the butter mixture, mixing until it is completely integrated and you have a homogeneous cream.
To assemble the cake, first soak the cakes with the rum syrup. Fill the inner layers of the cake with some of the coffee cream and frost the cake with a thin layer of buttercream. Refrigerate for about 30 minutes.
Remove from the fridge and apply a second layer of cream all over the cake. You can give the effect that you like the most to the decoration.