Pecan Caramel Mousse Cake
This Pecan Caramel Mousse Cake is an elegant delightful cake that is perfect for fall days and especially for Thanksgiving table. The cake consists of two layers of vanilla sponge cake with caramel pecan topping and with a smooth custard salted caramel mousse filling.
Ingredients
Pecan Vanilla Sponge Cake Layers
For Caramelized Pecans
- 1/2 cup (100g) light brown sugar
- 5 tbsp (70g) butter
- 1/4 tsp (1g) salt
- 3 tbsp (40ml) whipping cream
- 1 cup (100g) pecans/walnuts , toasted and chopped
For the Sponge Cake Batter
- 3 eggs
- 1/3 cup (70g) sugar
- 1 tsp (5g) vanilla extract
- 1/4 tsp (1g) salt
- 1/2 cup (65g) all-purpose flour
Caramel Pastry Cream
- 2 cups (480ml) milk
- 2 eggs
- 1 tbsp (15g) sugar
- 1/2 tsp (3g) salt
- 1 tbsp (10g) flour
- 1/4 cup (30g) cornstarch
- 1/2 cup (100g) sugar
- 1 tbsp (15ml) water
- 1 tsp (5g) vanilla extract
For the Caramel Mousse
- 1⅓ cup (320g) whipping cream
- 2½ tsp (8g) gelatin powder
- 3 tbsp (45ml) cold water
Instructions
Prepare the caramel pastry cream.
- Place milk in a medium saucepan and bring to a simmer.
- Meanwhile, whisk the eggs with 1 tablespoon of sugar and salt until well combined. Add flour and cornstarch and mix to combine.
- Place ½ cup (100g) sugar and 1 tablespoon of water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
- Reduce the heat to low and gradually add the hot milk to the caramel. Keep over medium-low heat until the caramel is dissolved.
- Gradually add the caramel milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
- Remove from heat and add vanilla extract.
- Pour the cream into a clean bowl and cover it with plastic wrap, pressing it directly onto the pastry cream's surface to prevent skin from forming. Let cool to room temperature.
Prepare the pecan sponge cake layers.
- Preheat the oven to 350°F (180°C), grease the bottom and sides of two 8-inch (20cm) pans and line them with parchment paper.
- Prepare the walnut crunch. In a small saucepan add sugar, salt, whipping cream and butter. Cook over medium-low heat until sugar dissolves.
- Divide the mixture evenly in two pans. Sprinkle the chopped toasted pecans/walnuts on top. Set aside until the cake batter is prepared.
- Prepare the cake batter. In a large bowl add 3 whole eggs, sugar salt and vanilla. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.
- Gradually fold in sifted flour. Divide the batter evenly into the prepared pans and bake for about 10 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
- Let cool completely.
Prepare the caramel filling.
- Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the caramel pastry cream and mix to combine.
- In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate it into the pastry cream mixture.
Assemble the cake.
- Turn one cake onto a serving platter with the caramelized pecans facing up. Place a cake ring around the cake and line it with an acetate sheet.
- Pour the caramel filling over the cake and smooth the top. Add the second layer of cake with the caramelized pecans facing up.
- Cover and refrigerate for 4-6 hours or even overnight. Enjoy!
Video
Nutrition
Serving: 1 serving out of 12Calories: 362kcalCarbohydrates: 35gProtein: 6.5gFat: 22.8gSaturated Fat: 10.6gCholesterol: 118mgSodium: 221mgPotassium: 133mgFiber: 1.1gSugar: 26gCalcium: 95mgIron: 1mg