- Heat the oven to 175 degrees centigrade
- Allow the Echte Boter and egg to come to room temperature
- Chop the caramel small (if not using chips)
- Chop 75 grams of the salted pecan nuts fine
- Mix the egg
- Cream the butter and sugar together
- Add half of the egg to the butter / sugar mixture
- Add the flour
- Knead to a smooth dough
- Add the caramel
- Add the chopped nuts
- Knead again till the nuts and caramel are evenly spread through the dough
- Take a square 20 x 20 cm or round 24 cm cake tin
- Line with greaseproof paper
- Press the dough evenly into the tin
- Use a spoon to even out the surface, with a little water if necessary
- Brush the dough with the remaining half egg
- Decorate the dough with the remaining nuts
- Bake for 25-30 minutes till golden at 175 degrees in the oven
- Let the butter cake cool
- Cut into wedges
