Yield: 1 servings
|5 larges||Eggs; separated|
|\N \N||=== NUTMEG CREAM ===|
|1 cup||Heavy cream|
|¼ teaspoon||Freshly-grated nutmeg.|
Take pecans, place them on a sheet tray and place in oven for 10 to 15 minutes until lightly toasted. Remove and allow to cool. Place nuts in a robot-coupe and grind to a fine powder, set aside. In a mixing bowl place the yolks with a whip on high speed whip until fluffy. Add sugar, beat until pale yellow and mixture is thick. Remove from machine, place in a medium-sized mixing bowl, fold in pecans and bourbon. In the bowl of a mixer fitted with a whip, whip the whites until stiff, but not dry. In ⅓ batches, fold the whites into the egg yolk mixture just until mixed. Place in a nine-inch pan that is lined, but not buttered. Bake 50 to 60 minutes at 350 degrees. Serve with Nutmeg Cream.
For the Nutmeg Cream: Whip together heavy cream and nutmeg. This recipe yields 1 nine-inch cake.
Source: "CHEF DU JOUR - (Show # DJ-9216) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@..." Yield: "1 nine-inch cake" Recipe by: Chef Cynthia Long
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