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Pecan Praline Cake

Praline Cream Cheese Filling:

  • 1 8oz Philadelphia Cream Cheese
  • ½ cup butter
  • 4 cups powdered sugar
  • 2 teaspoons vanilla flavor
  • ¼ cup finely chopped pecans (you could add more or less if you'd like)

Praline Topping:

  • 1 1/2 cup evaporated milk
  • 2 cups Sugar
  • 1 stick butter (1/2 cup)
  • 1 teaspoon vanilla flavor
  • 1 ½ cups of pecan pieces
  • greater can of evaporated milk to skinny, if wanted


Mix the wheat flour with the crushed nuts and the salt. Reserve.

Beat the yolks with 2 cups of sugar and the oil.

Alternately add water and wheat flour to the yolk mixture.

When it is well incorporated, gently add the egg whites to snow and finally the yeast.

Divide into three round shapes spread and floured.

Bake in a preheated oven at one hundred eightyºC for 20 minutes.

In a saucepan, add the condensed milk, the butter, the nuts, and keep stirring until the mixture thickens.

Add the milk cream and continue stirring until the mixture is released from the bottom of the pot again. Let cool.

Beat the whites to snow, join, add 1 cup of sugar and continue beating at high speed until you get a firm meringue, set aside.

gather the cake: location one of the cake layers on a serving plate. Cover with a layer of stuffing and repeat the process 3 times. Cover the entire cake with the meringue and brown with the help of a torch.