TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	baking powder	0.75	teaspoons	None
	baking soda	0.5	teaspoons	None
	brown sugar	220.0	grams	None
	buttermilk	180.0	milliliters	None
	cake flour	125.0	grams	None
	corn syrup	1.0	Tbsp	None
	egg	1.0	large	None
	egg white	1.0	large	None
	flour	62.5	grams	None
	granulated sugar	100.0	grams	None
	heavy cream	3.0	Tbsps	None
	mayonnaise	112.0	milliliters	None
	pecans	49.5	grams	None
	salt	0.25	teaspoons	None
	butter	2.0	Tbsps	None
	cocoa powder	86.0	grams	None
	vanilla extract	0.5	teaspoons	None
	water	118.294	milliliters	None
	whipped cream	16.0	servings	None
	to 4	3.0		None

baking powder

Qty: 0.75

Metric: teaspoons

Price: None

baking soda

Qty: 0.5

Metric: teaspoons

Price: None

brown sugar

Qty: 220.0

Metric: grams

Price: None

buttermilk

Qty: 180.0

Metric: milliliters

Price: None

cake flour

Qty: 125.0

Metric: grams

Price: None

corn syrup

Qty: 1.0

Metric: Tbsp

Price: None

egg

Qty: 1.0

Metric: large

Price: None

egg white

Qty: 1.0

Metric: large

Price: None

flour

Qty: 62.5

Metric: grams

Price: None

granulated sugar

Qty: 100.0

Metric: grams

Price: None

heavy cream

Qty: 3.0

Metric: Tbsps

Price: None

mayonnaise

Qty: 112.0

Metric: milliliters

Price: None

pecans

Qty: 49.5

Metric: grams

Price: None

salt

Qty: 0.25

Metric: teaspoons

Price: None

butter

Qty: 2.0

Metric: Tbsps

Price: None

cocoa powder

Qty: 86.0

Metric: grams

Price: None

vanilla extract

Qty: 0.5

Metric: teaspoons

Price: None

water

Qty: 118.294

Metric: milliliters

Price: None

whipped cream

Qty: 16.0

Metric: servings

Price: None

to 4

Qty: 3.0

Metric:

Price: None

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Instructions

Step 1: Place a piece of plastic wrap directly on the surface of the cocoa paste and set aside to cool at room temperature.

Ingredients:

• cocoa powder
• wrap

Equipment:

• plastic wrap

Step 2: Add 1/4 cup of the buttermilk to the cooled cocoa paste and mix until well-blended.

Ingredients:

• buttermilk
• cocoa powder

Step 3: Place the toasted pecans, all-purpose flour, cake flour, baking powder, baking soda and slat in a food processor fitted with a metal blade. Process for 2o to 30 seconds or until the nuts are finely ground and mixture has a powdery consistency.In the 4-1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, cream the mayonnaise, light brown sugar, egg, egg white and vanilla extract at medium speed for about 4 to 5 minute, until the mixture lightens. With the mixer at its lowest speed, add half the dry ingredients and then the remaining buttermilk.

Ingredients:

• all purpose flour
• light brown sugar
• vanilla extract
• baking powder
• baking soda
• buttermilk
• cake flour
• mayonnaise
• egg whites
• pecans
• cream
• nuts
• egg

Equipment:

• hand mixer
• food processor
• blender
• bowl

Step 4: Mix until blended, then add the remaining dry ingredients.

Step 5: Add the cocoa/buttermilk mixture to the batter and beat on low speed until just incorporated, scrapping down the side of the mixing bowl as necessary, to maintain a smooth and uniform batter.Scrape the batter into the prepared pan and bake for 33 to 38 minutes or until a cake-tester or toothpick inserted into the center of the cake comes out clean.

Ingredients:

• buttermilk
• cocoa powder

Equipment:

• mixing bowl
• toothpicks
• oven
• frying pan

Step 6: Remove the cake from the oven and place on a wire rack.

Equipment:

• wire rack
• oven

Step 7: Let cool completely in the springform pan. The cake may be made up to 8 hours in advance.In a small saucepan, combine the water, sugar and corn syrup. With a wooden spoon, sir over medium heat until the sugar dissolves. Raise the heat to medium-high and continue to cook without stirring, for 4 to 6 minutes, until the syrup turns amber in color. Immediately remove the pan from the heat and slowly add the cream, stirring until smooth (be careful as the mixture will bubble up.) If any hard bits of caramel remain, return the pan to low heat and stir until completely dissolved; remove from the heat. Off-heat, blend in the butter and then the nuts, making sure that the nuts are well-0-coated with the

Ingredients:

• corn syrup
• caramel
• butter
• spread
• cream
• pecans
• sugar
• syrup
• water
• nuts

Equipment:

• springform pan
• double boiler
• wooden spoon
• microwave
• sauce pan
• oven

Step 8: Place dollops of the warm topping on the top of the cake. Using a small offset spatula, spread the topping over the cake all the way to the side of the pan, completely covering the cake in an even layer. Work quickly before the topping has a chance to harden.Peel and thinly slice the bananas at an angle, keeping the sliced bananas intact; discard the end pieces. Work with 1/3 of a sliced banana at a time, fan out the slices in a single layer and place then in concentric circles, starting at the side of the pan and working inward. This may be done up to 2 hours in advance, making sure to press plastic wrap onto the surface of the banana layer if done ahead; keep at room temperature.Preheat the broiler. Position a rack about 5 to 6 inches from the source of the heat.

Ingredients:

• banana
• spread
• wrap

Equipment:

• offset spatula
• plastic wrap
• broiler
• frying pan

Step 9: Sprinkle the granulated sugar over the bananas.

Ingredients:

• granulated sugar
• banana

Step 10: Place the cake under the broiler for about 3 to 5 minutes, turning the cake occasionally, until the sugar is completely melted and lightly caramelized.

Ingredients:

• sugar

Equipment:

• broiler

Step 11: Remove from the broiler and run a small thin-bladed knife around the edge of the pan to loosen the cake.

Equipment:

• broiler
• knife
• frying pan

Step 12: Let cool slightly before removing the side of the spingform pan.

Equipment:

• frying pan

Step 13: Cut the cake into 16 slices with a hot, wet serrated knife.

Equipment:

• serrated knife

Step 14: Serve the cake with whipped cream.

Ingredients:

• whipped cream