Praline Layer Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and grease three 20cm round cake pans. Line the bottoms with parchment paper.

   Tip: Use a gentle touch to avoid developing the gluten in the flour.

2. 2

   In a medium bowl, whisk together flour, sugar, and salt.

   Tip: Whisk until the mixture is well combined and there are no lumps.

3. 3

   In a large bowl, whisk together butter, eggs, and vanilla extract.

   Tip: Whisk until the mixture is smooth and creamy.

4. 4

   With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Do not overmix.

5. 5

   Divide the batter evenly among the prepared pans and smooth the tops.

   Tip: Use a spatula to remove any air bubbles.

6. 6

   Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack.

7. 7

   To make the praline filling, combine the praline syrup and heavy cream in a small saucepan.

   Tip: Heat over low heat, stirring constantly, until the mixture is smooth and heated through.

8. 8

   To caramelize the sugar, combine the butter and sugar in a small saucepan.

   Tip: Heat over medium heat, stirring constantly, until the mixture turns a deep amber color.

9. 9

   To assemble the cake, place one cake layer on a serving plate and spread a layer of praline filling on top.

   Tip: Use an offset spatula to spread the filling evenly.

10. 10

    Repeat the process with the remaining two cake layers and top with a layer of caramelized sugar.

    Tip: Use an offset spatula to spread the sugar evenly.