Caramel mousse cake with praline pecans

Caramel mousse cake with praline pecans

INGREDIENTS
Caramel mousse:
2 tablespoons + 3 tbsp. at the water table
1 1/2 teaspoon unflavored gelatin
1 1/2 cups sugar
2 cups whipping cream 35%
1/2 cup butter cubes
1/4 teaspoon vanilla
1 pinch of salt
Vanilla cake:
6 eggs at room temperature
1 cup of sugar
1 teaspoon of vanilla
1 1/3 cup sifted flour
1 pinch of salt
1/2 cup of melted butter and lukewarm
Praline pecans:
1/3 cup roasted pecans
2 tablespoons of water
1/3 cup of sugar
Creamy icing:
2 tablespoons of water
1 teaspoon unflavored gelatin
1 cup whipping cream 35%
2 tablespoons icing sugar

PREPARATION
Preparation of the foam

1. Pour 2 tbsp. to tab (30 ml) water into a small saucepan and sprinkle with gelatin. Book.

2. Meanwhile, in another saucepan, mix remaining water and sugar. Bring to a boil over medium heat, stirring, until sugar is dissolved. Boil, without stirring, for 4 minutes or until the syrup is amber. While moving away and turning away from the face, add 1/2 t (125 ml) of the cream, butter, vanilla and salt. Cook, stirring constantly, for 3 minutes or until caramel is smooth and thickened. Reserve 1/2 t (125 mL) of the caramel to garnish the cake. (The caramel will keep overnight in the refrigerator.)

3. Heat the reserved gelatin preparation on medium heat for 30 seconds or until the gelatin is dissolved. Add the caramel and cook, stirring, for 1 minute or until the preparation is smooth and homogeneous. Pour the caramel mixture into a large bowl and let cool for 20 minutes at room temperature.


4. In another large bowl, using an electric mixer, whisk remaining cream until stiff peaks form. Using a rubber spatula, incorporate 1/4 of the whipped cream into the cooled caramel mixture until the mixture is smooth. Add this mixture to the rest of the whipped cream in the same way until no white marks are left. Cover and refrigerate for 2 hours or until the mousse is firm. (The caramel mousse will keep overnight in the refrigerator, before using, whisk it gently until it is smooth.)

Preparation of cakes

5. In a large bowl, using an electric mixer, beat the eggs with the sugar for 15 to 25 minutes or until the mixture has tripled in volume and it falls into ribbons that keep them. form 8 to 10 seconds when raising the beater whips. Stir in the vanilla. Using a fine strainer, sift one-third of the flour and salt over the egg mixture, and mix by gently lifting the mass with a rubber spatula until no more traces are left. white. Stir the rest of the flour in the same way twice (do not mix too much, otherwise, the dough will deflate). In a bowl, mix 1 t (250 ml) of the dough with the melted butter until the mixture is smooth. Stir in the rest of the dough by gently lifting the mass. Divide batter into 2 8-inch (20 cm) diameter cake pan, buttered, floured and lined with parchment paper.

6. Bake in a preheated oven at 350? ° F (180 ° C) for 25 to 30 minutes or until the cakes are lightly browned and return to their shape after light finger pressure. Place the mussels on a rack and let cool for 10 minutes. Unmold the cakes on the rack and remove the parchment paper. Cool completely. (The cakes will keep overnight at room temperature or up to 2 months in the freezer.)

Preparation of praline pecans

7. Put the pecans in the centre of a parchment paper-lined plate. In a small saucepan, mix the water and sugar. Bring to a boil over medium heat, stirring, until sugar is dissolved. Boil, without stirring, for 4 minutes or until the syrup is amber. Sprinkle the pecans with the syrup. Cool 40 minutes or until the mixture has set. Break the pecan mixture into large pieces. In the food processor, coarsely chop the mixture, turning the appliance on and off. (Praline pecans will keep overnight at room temperature.)

Preparation of icing

8. Pour the water into a small saucepan and sprinkle with gelatin. Let stand for 5 minutes. Heat over medium heat for 30 seconds or until gelatin is dissolved. Remove the pan from the heat and let cool. Book. In a large bowl, using an electric mixer, whip the cream until it forms soft peaks. Stir in the icing sugar and the reserved gelatin mixture, beating until the mixture forms firm peaks.

9. Using a long serrated knife, cut the cooled cakes in half horizontally. Place 1 slice of cake on a serving platter, cut side up. Spread one-third of the caramel mousse over the slice of cake and sprinkle with a quarter of the praline pecans. Repeat these steps with the other 3 slices of cake (leave the top slice intact, without any garnish). Reserve the rest of the praline pecans.

10. Spread the reserved creamy icing on the top and side of the cake. Sprinkle the cake with a little caramel reserved (if necessary, warm it over low heat or microwave to soften it). Refrigerate for 45 minutes until caramel is firm. (The cake will keep overnight in the refrigerator.) Sprinkle the cake with the remaining reserved praline pecans. Serve with the rest of the caramel, if desired.