Pecan Cake Roll
Meet the Cook: Like my husband, I'm a retired teacher. This dessert is one that always went over big as a snack whenever I'd take it to share in the teachers' lounge!
-Shirley Awald, Walkerton, Indiana
Ingredients
- 4 large eggs, separated
- 1 cup confectioners' sugar
- 2 cups ground pecans
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 2 teaspoons baking cocoa
- 1/2 teaspoon vanilla extract
- Chocolate shavings and additional confectioners' sugar, optional
Reviews
I fixed this and took it to work and it quickly disappeared. Love the mousse filling.
Mine cracked a little but was still very pretty. The grainy but airy texture of the cake (due to replacing flour with ground pecans) was delicious and exuded pecan flavor -- but perhaps the most laudable aspect of this dessert was its filling. That little dash of cocoa powder makes all the difference and lends complexity to the flavors, simultaneously matching the same airy-light consistency of the cake. This was definitely a tasty, sophisticated venture outside the norm.
Very, very sweet but it is good. I will make it again but share with everyone bc I wouldn't be able to eat one myself!
Regarding Review Comments- There is no Flour (Editor's note) or Cream Cheese in this recipe.Sounds Delicious.
Am I missing something. Is there no flour in this recipe?
to gb4550 I haven't made this yet, but it surelooks delish, by the way there is no cream cheese in the recipe, it calls for heavy whipping cream, give it a try, I'm sure you won't be dissapointed.
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How much cream cheese???
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