Caramel Pecan Praline Mousse Cake

INGREDIENTS

Caramel mousse:

2 tablespoons + 3 tablespoons water
1 1/2 teaspoons unflavoured gelatin
1 1/2 cups sugar
2 cups 35% whipping cream
1/2 cup butter, cubed
1/4 teaspoon vanilla
1 pinch salt

Vanilla cake:

6 eggs at room temperature
1 cup sugar
1 teaspoon vanilla
1 1/3 cup sifted flour
1 pinch salt
1/2 cup melted butter, warm

Praline pecans:

1/3 cup toasted pecans
2 tablespoons water
1/3 cup sugar

Creamy icing:

2 tablespoons water
1 teaspoon unflavoured gelatin
1 cup 35% whipping cream
2 tablespoons icing sugar

PREPARATION

Foam preparation

1. Pour 2 tbsp (30 mL) water into a small saucepan and sprinkle with gelatin. Reserve.

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

3. Heat reserved gelatin mixture over medium heat for 30 seconds or until gelatin is dissolved. Add caramel and cook, stirring, for 1 minute or until smooth. 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, whip remaining cream until stiff peaks form. Using a rubber spatula, stir a quarter of the whipped cream into the cooled caramel mixture until smooth. Add this mixture to the rest of the whipped cream in the same way until no white traces remain. Cover and refrigerate for 2 hours or until firm. (Caramel mousse will keep overnight in refrigerator. Before using, with a whisk, gently stir until smooth.)

Cake Preparation

1. In a large bowl, using an electric mixer, beat the eggs with sugar for 15 to 25 minutes or until the mixture has tripled in volume and falls into strips that keep their shape for 8 to 10 seconds when the beaters are lifted. Stir in vanilla. Using a fine sieve, sift a third of the flour and salt over the egg mixture, and gently lift the mixture with a rubber spatula until no white traces remain. Stir in the remaining flour in the same way twice (do not mix too much, otherwise the dough will deflate). In a bowl, mix 1 cup (250 ml) of the batter with melted butter until smooth. Gently lift the dough into the rest of the dough. Divide batter among 2 8-inch (20 cm) diameter cake pans, buttered, floured and lined with parchment paper.

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

Preparation of praline pecans

1. Place pecans in the centre of a parchment-lined baking sheet. In a small saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring, until sugar is dissolved. Boil, without stirring, for 4 minutes or until syrup is amber in colour. Drizzle pecans with syrup. Let cool 40 minutes or until mixture has hardened. Break pecan mixture into large pieces. In a food processor, coarsely chop the mixture, turning the machine on and off. (Praline pecans will keep overnight at room temperature.)

Preparation of the icing

1. Pour 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 pan from heat and let cool. Reserve. In a large bowl, using an electric mixer, whip the cream until it forms soft peaks. Beat in icing sugar and reserved gelatin mixture until stiff peaks form.

2. Using a long serrated knife, cut cooled cakes in half horizontally. Place 1 slice of cake on a serving plate, cut side up. Spread a third of the caramel mousse on the cake slice and sprinkle with a quarter of the praline pecans. Repeat these operations with the other 3 cake slices (leave the top slice intact, without any topping). Reserve remaining praline pecans.

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

http://www.coupdepouce.com/cuisine/desserts/recette/gateau-a-la-mousse-au-caramel-et-aux-pacanes-pralinees#cxrecs_s