2 c Pecans
5 lg Eggs; separated
2/3 c Sugar
1 tb Bourbon
=== NUTMEG CREAM ===
1 c Heavy cream
1/4 ts Freshly-grated nutmeg.
Take pecans, place them on a sheet tray and place in oven for 10 to 15
minutes until lightly toasted. Remove and allow to cool. Place nuts in a
robot-coupe and grind to a fine powder, set aside. In a mixing bowl place
the yolks with a whip on high speed whip until fluffy. Add sugar, beat
until pale yellow and mixture is thick. Remove from machine, place in a
medium-sized mixing bowl, fold in pecans and bourbon. In the bowl of a
mixer fitted with a whip, whip the whites until stiff, but not dry. In 1/3
batches, fold the whites into the egg yolk mixture just until mixed. Place
in a nine-inch pan that is lined, but not buttered. Bake 50 to 60 minutes
at 350 degrees. Serve with Nutmeg Cream.
For the Nutmeg Cream: Whip together heavy cream and nutmeg. This recipe
yields 1 nine-inch cake.
Yields
1 servings