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Shrimp and Spinach Stuffed Pasta Roll Recipe

Shrimp and Spinach Stuffed Pasta Roll Recipe
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4.9 from 28 reviews

Indulge in the rich and decadent Crème Brûlée Caramel Pecan Cake. A delightful fusion of classic flavors with a modern twist, this cake is a true showstopper for any occasion.

Ingredients

CAKE:

  • 2 ½ cups (310 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (225 g) butter, at room temperature
  • 1 ¾ cups (350 g) sugar
  • 4 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup (250 ml) whole milk

CRÈME BRÛLÉE CREAM:

  • 2 cups (500 ml) heavy cream
  • 1 vanilla bean or 2 teaspoons vanilla extract
  • 6 large egg yolks
  • ½ cup (100 g) sugar
  • Pinch of salt

CARAMEL GLAZE:

  • 1 cup (200 g) sugar
  • 6 tablespoons (85 g) butter
  • ½ cup (120 ml) heavy cream
  • Pinch of salt

FOR DECORATION AND ASSEMBLY:

  • 1 cup (120 g) pecans, toasted and chopped
  • ½ cup (100 g) sugar (for brûlée topping)

Instructions

  1. Prepare the Cake: Preheat the oven. Mix dry ingredients. Cream butter and sugar. Add eggs and vanilla. Alternate adding dry ingredients and milk. Bake.
  2. Make the Crème Brûlée Cream: Heat cream with vanilla. Whisk yolks with sugar. Temper yolks with cream. Strain. Pour into ramekins. Bake in a water bath.
  3. Create the Caramel Glaze: Cook sugar to caramel. Add butter, cream, and salt. Cool.
  4. Assemble: Toast pecans. Spread caramel on cake. Sprinkle pecans. Caramelize sugar on top.

Notes

  • Ensure eggs and butter are at room temperature for best results.
  • Use caution when working with hot sugar for caramel.

Nutrition

Find it online: http://bitezly.com/shrimp-and-spinach-stuffed-pasta-roll-recipe/