Praline Pecan Cake

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Servings: 4 cups Difficulty: Advanced
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A sophisticated layered dessert featuring delicate sponge, rich chocolate praline mousse, and a buttery pecan crust.
Praline Pecan Cake recipe image
Praline Pecan Cake recipe image
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Praline Pecan Cake

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 543.9

Description

This elegant Praline Pecan Cake is a showstopper for holiday gatherings or special celebrations. It combines a light, airy egg-yolk sponge with a buttery pecan crust and a luxurious chocolate praline mousse filling. Each layer is brushed with a sweet liqueur syrup to keep the cake moist and flavorful. The cake is finished with a smooth buttercream frosting and decorated with piped rosettes of praline mousse topped with decorative pecan cookies.

Directions

  1. Preheat oven to 375°F (191°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. For the cake: Finely grind the pecan pieces with the all-purpose flour in a food processor using on/off pulses until coarse crumbs form.
  3. Using an electric mixer, beat the egg yolks with the 1/4 cup sugar until thick and pale, forming slow ribbons when beaters are lifted.
  4. Using clean, dry beaters, whip the egg whites with the 1/3 cup sugar until soft peaks form.
  5. Gently fold half of the whipped whites into the yolk mixture to lighten it.
  6. Fold in the ground pecan mixture, then carefully fold in the remaining egg whites.
  7. Fold 3/4 cup of the batter into the melted butter, then gently fold this butter mixture back into the main batter.
  8. Pour batter into prepared pan and bake until springy to the touch, about 25 minutes.
  9. Cool in pan for 10 minutes, then invert onto a rack to cool completely. Wrap tightly and refrigerate for at least 2 hours.
  10. For the syrup: Cook the 3/4 cup sugar and 1/2 cup water in a heavy saucepan until sugar dissolves. Bring to a boil, remove from heat, cool, and stir in 2 teaspoons praline liqueur.
  11. For the pecan crust: Finely grind the 1 cup pecans with 1 cup pastry flour in a processor. Beat the 1 cup butter with 1/2 cup packed light brown sugar until light and fluffy. Beat in the whole egg.
  12. Fold in the pecan mixture, gather into a ball, wrap, and refrigerate for at least 3 hours.
  13. Preheat oven to 350°F (177°C). Butter a baking sheet. Roll dough on a lightly floured surface to 1/8-inch thickness. Cut out one 9-inch round and decorative cookies from scraps.
  14. Pierce the round with a fork. Bake round for 20 minutes and cookies for 10 minutes until golden. Cool completely.
  15. For the praline panache: Bring the 1 cup whipping cream to a boil. Remove from heat, add the 12 oz coarsely chopped bittersweet chocolate, and stir until smooth. Blend in 2 teaspoons praline liqueur. Cool to room temperature.
  16. For the buttercream: Beat the 1 3/4 cups butter, 1/4 cup sifted powdered sugar, 1 teaspoon shortening, and 2 teaspoons praline liqueur until light and fluffy.
  17. Heat the 1/2 cup egg whites and 1 cup sugar in a double boiler over simmering water until sugar dissolves and mixture reaches 100°F. Remove from water and beat until stiff but not dry. Blend whites into butter mixture.
  18. To assemble: Split the chilled cake into 3 layers. Place the baked pecan crust on a platter. Whip the praline panache until slightly thickened and spread 1/4 of it onto the crust.
  19. Top with the first cake layer. Brush with syrup. Cover with about 3/4 cup of buttercream.
  20. Top with the second cake layer. Brush with syrup. Spread with 1/4 of the praline panache.
  21. Top with the third cake layer. Brush with syrup. Spread with 1/4 of the praline panache.
  22. Frost the top and sides of the cake with the remaining buttercream.
  23. Spoon the remaining 1/4 of praline panache into a pastry bag fitted with a star tip. Pipe 12 rosettes around the edge of the cake. Top each rosette with a decorative pecan cookie.
  24. Serve at room temperature.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 543.9kcal
% Daily Value *
Total Fat 33.9g53%
Saturated Fat 10.4g52%
Cholesterol 32.2mg11%
Sodium 221.6mg10%
Total Carbohydrate 51.1g18%
Dietary Fiber 3.3g14%
Sugars 36.8g
Protein 12.6g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cake, pecan, praline, chocolate, dessert, baking, layered, holiday, special occasion, indulgent, nutty, rich, homemade, classic, decadent, pastry, sweet, celebration, layer cake, mousse
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