New Mexican Pecan Delight

Ingredients

While the original Sans Rival is made with cashews, the New Mexican Pecan Delight replaces them with pecans, a popular nut in New Mexican cuisine. Additionally, the traditional buttercream filling is enhanced with a touch of cinnamon, adding a warm and aromatic flavor that is commonly found in New Mexican desserts. We alse have the original recipe for Sans rival, so you can check it out.

• 6 large egg whites 6 large egg whites
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) pecans, toasted and finely chopped 1 cup (120g) pecans, toasted and finely chopped
• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 14g
• Carbohydrates (total, sugars): 38g, 32g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 325°F (165°C). Line two 9-inch round cake pans with parchment paper.
2. 2.
   In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
3. 3.
   Gently fold in half of the chopped pecans into the meringue mixture.
4. 4.
   Divide the meringue evenly between the prepared cake pans and spread it out into an even layer.
5. 5.
   Bake for 25-30 minutes or until the meringue is golden brown and crisp. Remove from the oven and let cool completely.
6. 6.
   In a separate mixing bowl, cream together the softened butter, powdered sugar, ground cinnamon, and salt until light and fluffy.
7. 7.
   Fold in the remaining chopped pecans into the buttercream mixture.
8. 8.
   Place one meringue layer on a serving plate and spread a generous amount of the pecan buttercream on top.
9. 9.
   Repeat with the remaining meringue layers, spreading the pecan buttercream between each layer.
10. 10.
    Finish by spreading a thin layer of the pecan buttercream on the sides and top of the cake.
11. 11.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
12. 12.
    Garnish with additional chopped pecans, if desired, before serving.

Treat your ingredients with care...

• Pecans — Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant. Be careful not to burn them, as they can quickly become bitter.

Tips & Tricks

• Make sure the egg whites are at room temperature before beating them to achieve maximum volume.
• Allow the meringue layers to cool completely before assembling the cake to prevent the buttercream from melting.
• For a festive touch, drizzle caramel sauce over the top of the cake before serving.
• If you prefer a stronger cinnamon flavor, increase the amount of ground cinnamon in the buttercream.

Serving advice

Serve the New Mexican Pecan Delight chilled for the best texture and flavor. Slice the cake into generous portions and accompany it with a scoop of vanilla ice cream or a dollop of whipped cream.

Presentation advice

To enhance the presentation, dust the top of the cake with a sprinkle of powdered sugar just before serving. Garnish with a few whole pecans and a sprig of fresh mint for an elegant touch.