Ingredients
For the dough
- 260 g flour (type 550), plus some flour for rolling out
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 115 g cold butter, plus extra butter for greasing
- 5 tablespoons ice water (or a little more if necessary)
- 1 tablespoon apple cider vinegar
- baking beans for baking
For the filling
- 300 g pecan nuts
- 4 large eggs, room temperature
- 160 g sugar beet syrup (dark)
- 130 g brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 80 g butter, melted & cooled
preparation
Mix the flour, brown sugar and salt in a large bowl. Add the butter in small pieces and work everything into a crumbly dough using a dough mixer or your hands until you have pieces about the size of peas. Now mix the ice water and vinegar and gradually work it into the dough mixture until the dough just holds together - a slightly crumbly dough is ideal. Form the dough into a flat ball, wrap it in cling film and place it in the fridge for at least 1 hour.
Now roll out the dough on a floured surface, a little larger than the 30 cm Berndes quiche and tart tin. Grease the tin with the Berndes orange silicone brush, place the dough in it and press it gently into the edges. Then cover the dough and chill for another 30-45 minutes.
Preheat the oven to 215°C. Place a large piece of baking paper or aluminum foil on top of the dough and weigh it down with baking beans. Bake the base in the quiche tin for 20-25 minutes, then remove the weights and paper/foil and leave to brown slightly for a further 8-12 minutes at 175°C. Then leave to cool and carefully remove from the tin.
For the filling, spread the pecans on a baking sheet and roast at 175 °C for 8-10 minutes. Then reduce the temperature to 160 °C. Melt the butter and leave to cool while you mix the eggs, syrup, brown sugar, vanilla and salt in a bowl. Slowly mix in the butter and fold in the roasted pecans. Now place the quiche base on a baking sheet lined with baking paper and spread the filling on top. Bake at 160 °C for around 55-70 minutes until the filling is firm around the edges and still wobbly in the middle.
Allow to cool for at least 4 hours, preferably overnight. The cake is served at room temperature, e.g. with vanilla ice cream.