Pecan Turban Cake
Ingredients
110 grams butter at room temperature
250 grams granulated sugar or white caster sugar
3 eggs Size M
300 gram flour
2 teaspoons baking soda
Half teaspoon salt
2 packets Dr. Oetker Knocking Pudding Vanilla
125 Gram Sour cream
240 ml semi-skimmed milk
1 teaspoon vanilla extract
30 grams of pecans chopped.
For The filling:
100 grams of pecans chopped.
1 tablespoon cinnamon
100 grams butter, at room temperature
1 tablespoon flour.
Instructions
Preheat the Oven to 170 degrees.
Grease a tulbamncake with butter and bestuif the inside with flour.
Tap the excess flower again.
Divide the 30 grams of chopped pecans over the bottom of the turban shape.
This becomes later the top of the cake.
Stir the flour, baking soda, salt and puddingmix together. Then turn to the side.
Beat with the mixer the butter and sugar airy. Add the eggs and mix them well.
Then Add the milk, the sour cream, and the vanilla extract.
If you have all mixed up to an airy mass, add the already mixed the flour-pudding mixture. Whisk well together.
Stir The 100 grams of chopped pecans, the cream butter, cinnamon and flour together.
Pour a third of the cake batter into the turban shape. Divide then half of the pecan-cinnamon butter mixture over the batter.
Then Pour another third of the batter into the shape.
Distribute the remainder of the pecan-cinnamon butter mixture over the batter. Pour T=then the rest of the cake batter in the shape.
Put the cake in the oven (slightly below the middle) and bake it in 60-70 minutes until baked.
The cake is ready when a wooden skewer is clean.
Let the cake cool at least 30-60 in the turban with a tea towel over it,
Before you pull it out.
110 grams butter at room temperature
250 grams granulated sugar or white caster sugar
3 eggs Size M
300 gram flour
2 teaspoons baking soda
Half teaspoon salt
2 packets Dr. Oetker Knocking Pudding Vanilla
125 Gram Sour cream
240 ml semi-skimmed milk
1 teaspoon vanilla extract
30 grams of pecans chopped.
For The filling:
100 grams of pecans chopped.
1 tablespoon cinnamon
100 grams butter, at room temperature
1 tablespoon flour.
Instructions
Preheat the Oven to 170 degrees.
Grease a tulbamncake with butter and bestuif the inside with flour.
Tap the excess flower again.
Divide the 30 grams of chopped pecans over the bottom of the turban shape.
This becomes later the top of the cake.
Stir the flour, baking soda, salt and puddingmix together. Then turn to the side.
Beat with the mixer the butter and sugar airy. Add the eggs and mix them well.
Then Add the milk, the sour cream, and the vanilla extract.
If you have all mixed up to an airy mass, add the already mixed the flour-pudding mixture. Whisk well together.
Stir The 100 grams of chopped pecans, the cream butter, cinnamon and flour together.
Pour a third of the cake batter into the turban shape. Divide then half of the pecan-cinnamon butter mixture over the batter.
Then Pour another third of the batter into the shape.
Distribute the remainder of the pecan-cinnamon butter mixture over the batter. Pour T=then the rest of the cake batter in the shape.
Put the cake in the oven (slightly below the middle) and bake it in 60-70 minutes until baked.
The cake is ready when a wooden skewer is clean.
Let the cake cool at least 30-60 in the turban with a tea towel over it,
Before you pull it out.