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Pecan Caramel Mousse Cake

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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. The combination of textures and flavors is simply amazing and totally irresistible.

To print the recipe check the full recipe on my blog:

#pecancaramelmoussecake #pecancake #falldesserts

0:00 - Intro
0:38 - Preparing the caramel pastry cream
2:46 - Preparing the caramelized pecan topping
3:46 - Preparing the cake batter
5:15 - Baking time
5:20 - Preparing the caramel filling
6:33 - Assembling the cake
7:14 - Enjoying the cake

Makes about 10-12 servings

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

Background music: https://www.epidemicsound.com/referral/96g7cc/

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caramel cake, Caramel Mousse Cake, custard mousse cake
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