Praline Pecan Cake

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 543.9

Dietary: Vegetarian

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

Read it online: https://www.chefs-mate.com/recipe/praline-pecan-cake/