Zutaten für German Topping For German Chocolate Cake
- 4 large egg yolks
- 1/2 cup (1 stick) unsalted butter
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- Vanilla Extract
- Sweetened Flaked Coconut
- 1 cup pecan halves
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Zubereitung von German Topping For German Chocolate Cake
- In a medium saucepan, combine 4 large egg yolks, 1/2 cup (1 stick) unsalted butter, 1 cup heavy whipping cream, and 1 cup granulated sugar.
- Whisk constantly over medium-high heat, ensuring the mixture is continuously moving to prevent scorching. Bring to a full, rolling boil.
- Immediately remove from heat. The mixture will continue to thicken slightly.
- Stir in 1 teaspoon pure vanilla extract, 1 cup sweetened shredded coconut, and 1 cup pecan halves.
- Let the mixture cool completely to room temperature. Then, refrigerate for at least 2 hours, or until the filling has significantly thickened. This allows the flavors to meld and the filling to set properly.
- Once thickened, layer generously between your favorite 9-inch German chocolate cake layers. Refrigerate the assembled cake for at least 30 minutes before serving to allow the filling to set completely and the flavors to combine.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
59g
Fat
47g
Carbs
5g
