Pecan Cream Cake

Directions

1. Butter and flour 2 9-inch cake pans and set aside. Preheat oven to 350 degrees. Place pecan dust, flour, baking soda, baking powder and salt in a small bowl and whisk together. In the bowl of a stand mixer fitted with the paddle attachment, place butter, oil, sugar and cream. Add egg yolks and mix well. Add the balsamic and vanilla extract and mix well. In a separate bowl, whisk sour cream and milk to combine.
2. Starting and finishing with the dry ingredients, alternately add the flour and milk mixtures to the butter while the mixer is running on low. Once all the ingredients have come together and the batter is smooth, turn the mixer off. Now whisk the egg whites to soft peaks and fold them into the batter. Divide the batter between the prepared pans and bake for 35-40 minutes, rotating the pans halfway through. They are done when a toothpick inserted into the center of the cakes comes out clean. Place the pans on a rack until cool enough to touch, then unmold and let cool completely.
3. To assemble, cut the 2 cakes in half widthwise, slicing through the middle to make 4 layers. Place 1 layer on the cake circle and top with some Vanilla Cream Frosting. Place another cake layer and top with more frosting. Repeat until all the cake layers have been used. Cover the sides and top of the cake with the remaining frosting, then sprinkle with chopped pecans. (Use your hands to press the pecans gently into the sides of the cake.) Refrigerate at least 1 hour until well chilled. Cut into wedges and serve.

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1. In a cold metal bowl, whisk the cream to soft peaks. Add powdered sugar and vanilla extract and whisk to just short of stiff peaks. Fold in balsamic syrup. Cover and refrigerate until ready to use.