Coffee Pecan Cake

Coffee Pecan Cake- adapted from 'Baking Code Book'

Prepare a 23cm coffee sponge cake.
Click here for coffee sponge cake recipe.

Ingredients A

400g whipped topping cream
1 tbsp coffee paste

Ingredients B

80g pecan praline* (chopped)

Method:-

1) Slice the sponge cake into 2-3 layers.

2) Mix Ingredients A until well-blended

3) Take 200g of coffee whipped cream and mix with Ingredients B until well combined.

4) Sandwich the cake layers with the above pecan cream.

5) Cover the cake with coffee cream, coat the side with some chopped pecan praline.

6) Decorate as desire.

**Pecan Praline
Ingredients

200g sugar

60g water

200g pecan

Method:-

1) Cook sugar and water until boil and turn to light brown.

2) Add in pecan and cook until golden brown.

3) Pour it into a greased pan and set aside to cool. Crush it into fine particles.

HAPPY BAKING!!