This Pecan Caramel Mousse Cake is an elegantly delightful cake that is perfect for fall days and especially for the Thanksgiving table. The cake consists of two layers of vanilla sponge cake topped with caramel pecans and a smooth salty caramel mousse filling. The combination of textures and flavors is simply amazing and completely irresistible.
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Makes about 10-12 servings
Pecan Vanilla Sponge Layers
For caramelized pecans
1/2 cup (100g) light brown sugar
5 tablespoons (70g) butter
1/4 teaspoon (1g) salt
3 tablespoons (40ml) whipped cream
1 cup (100g) pecans/walnuts, toasted and chopped
For sponge cake dough
3 eggs
1/3 cup (70g) sugar
1 teaspoon (5g) vanilla extract
1/4 teaspoon (1g) salt
1/2 cup (65g) all-purpose flour
Caramel cake
2 cups (480ml) milk
2 eggs
1 tablespoon (15g) sugar
1/2 teaspoon (3g) salt
1 tablespoon (10g) flour
1/4 cup (30g) cornstarch
1/2 cup (100g) sugar
1 tablespoon (15ml) water
1 teaspoon (5g) vanilla extract
