Ingredients
- Cake Crust:
- 1 1/4 cups all-purpose flour, plus much more for dusting
- 1/2 teaspoon fine salt
- 1/2 cup solid vegetable shortening, cold
- one to two tablespoons heavy cream, for brushing
- Pecan Streusel:
- 3/4 cup pecans, toasted and chopped
- 1/4 cup firmly packed brownish sugar
- two tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- two tablespoons unsalted butter, diced, cold
- Filling:
- 2 cups pumpkin puree, preferably fresh
- two tablespoons all-purpose flour
- 1/3 cup firmly packed brownish sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1 1/4 cups heavy cream
- 1 cup Grade B walnut syrup
- 3 large eggs, beaten
- Walnut Whipped Cream (recipe follows), for serving
- Walnut Whipped Cream:
- 2 cups heavy cream
- 1/3 cup confectioners' sugar
- 1 teaspoon pure vanilla flavoring
- 1/2 cup Grade B walnut syrup, in order to taste
Directions
Filling:
To help make the crust, combine the flour and salt inside a medium bowl and blend well. Split up the shortening and toss it using the flour mixture to coat. Utilizing a pastry blender or perhaps your fingertips, mix the components together before the dough forms coarse crumbs. Add three or four tablespoons ice-cold water, 1 tablespoon at any given time, before the dough easily forms a ball that may hold itself together. Cover in plastic wrap and refrigerate not less than half an hour so that as lengthy as overnight.
As the dough is resting, result in the streusel: Chuck the ball pecans using the brown sugar, flour, and cinnamon inside a medium bowl. Add some butter, and taking advantage of a pastry blender or perhaps your fingertips, operate in til you have small clumps. Put aside.
Preheat the oven to 425 levels F.
Sprinkle flour generously on the hard surface and roll the dough by helping cover their a moving pin until it forms an 11-inch round. Fold the round in two, put it inside a 9-inch cake plate, after which unfold the dough to totally cover the cake plate along with some an overhang. Tuck the overhang under to create a double-thick rim, after which make use of your fingers to crimp the perimeters from the cake covering. Brush the heavy cream within the crimped edges, and refrigerate before the filling is finished.
To help make the filling, mix the pumpkin, flour, brown sugar. nutmeg. cinnamon, and salt along with an electrical mixer on medium speed until smooth, scraping the edges from the bowl well. Add some heavy cream and walnut syrup, scraping the bowl several occasions while mixing. Add the beaten eggs .
Pour the filling mixture in to the cake covering, and bake for fifteen minutes. Then lower the oven temperature to 350 levels F and bake before the filling is nearly firm, about half an hour. Take away the cake in the oven and sprinkle the pecan streusel outrageous, since the cake completely. Return the cake towards the oven and bake before the filling is simply a bit shaky in the centre and also the pecan streusel is golden, ten to fifteen minutes. The entire baking time ought to be 55 to an hour.
Awesome the cake on the wire rack. The cake is better offered at either at 70 degrees or cold. Before serving, garnish the cake using the Walnut Whipped Cream.
Walnut Whipped Cream:
Put the metal bowl of the electric mixer within the freezer to relax not less than fifteen minutes.
Combine the cream, confectioners' sugar, and vanilla within the chilled bowl, and beat on high-speed before the mixture thickens. Add some walnut syrup and beat on high-speed before the cream holds firm peaks.