Prepare to embark on a culinary journey that will transform your ordinary dessert experience into an extraordinary gastronomic adventure! This Pecan Cake with Caramel Mousse is not just a recipe; it's a decadent masterpiece that combines the rich, nutty crunch of pecans with the silky smoothness of caramel mousse. Whether you're a seasoned baker or a curious home cook, this show-stopping dessert promises to impress your guests and satisfy your sweetest cravings with every single bite.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 65 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup chopped pecans
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 3 eggs
- 1 tsp baking powder
- 1/2 cup caramel sauce
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easier removal.
- In a medium bowl, combine the all-purpose flour and baking powder. Whisk together until well mixed, and set aside.
- In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure that each egg is fully incorporated before adding the next.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped pecans gently with a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- While the cake cools, prepare the caramel mousse. In a medium bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip; it should be light and fluffy.
- In another bowl, gently fold the caramel sauce into the whipped cream until well combined, taking care not to deflate the whipped cream.
- Once the cake is completely cooled, carefully slice it in half horizontally to create two layers.
- Spread a generous layer of the caramel mousse on the bottom layer of the cake. Place the second layer on top and spread more caramel mousse over the top of the cake.
- Optionally, you can drizzle additional caramel sauce over the top and garnish with extra chopped pecans for decoration.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the mousse to set. Slice and enjoy your delicious pecan cake with caramel mousse!
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and cream are at room temperature for smoother mixing and better incorporation.
- Pecan Preparation: Toast your pecans lightly before chopping to enhance their nutty flavor and add extra depth to the cake.
- Mixing Technique: When adding dry ingredients, mix just until combined to prevent a tough cake texture. Overmixing can develop gluten and make the cake dense.
- Whipping Cream Perfection: Watch your whipped cream carefully - soft peaks are key. Stop beating as soon as the cream holds a gentle shape to maintain its light texture.
- Caramel Mousse Tip: Fold the caramel sauce gently into the whipped cream to maintain the airy consistency.
- Cooling is Crucial: Allow the cake to cool completely before adding the mousse to prevent melting and ensure clean, beautiful layers.
- Make Ahead: This cake actually tastes better the next day, so don't hesitate to prepare it in advance for gatherings or special occasions.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 6g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 95mg
