Praline Mousse Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A rich and creamy dessert featuring a praline-flavored mousse cake, topped with a layer of caramelized hazelnuts.
Ella x
Ingredients
- 400all-purpose flour
- 600 ggranulated sugar
- 4 eggeggs
- 200 gunsalted butter, softened
- 400 mlmilk
- 1 tspvanilla extract
- 6 gsalt
- 200 ghazelnuts
- 200 mlheavy cream
- 100 gcaster sugar
- 100 glight brown sugar
- 100 gpraline paste
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8 inch) round cake pan and line the bottom with parchment paper.
Tip: Use a food processor to grind the hazelnuts into a fine paste.
- 2
In a medium bowl, whisk together the flour, granulated sugar, and salt. Add the softened butter and mix until the mixture resembles coarse breadcrumbs.
Tip: Use a stand mixer to cream the butter and sugar mixture.
- 3
In a separate bowl, whisk together the milk, vanilla extract, and heavy cream. Pour the milk mixture into the flour mixture and mix until a smooth batter forms.
Tip: Use a spatula to scrape down the sides of the bowl.
- 4
Pour the batter into the prepared cake pan and smooth the top.
Tip: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 5
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Use a wire rack to cool the cake completely.
- 6
To make the mousse, whip the heavy cream until stiff peaks form. In a separate bowl, mix together the caster sugar, light brown sugar, and praline paste. Fold the sugar mixture into the whipped cream until well combined.
Tip: Use a hand mixer to whip the cream until stiff peaks form.
- 7
To assemble the cake, place the cooled cake on a serving plate and spread the mousse over the top. Sprinkle the caramelized hazelnuts over the mousse.
Tip: Use a kitchen torch to caramelize the hazelnuts.
- 8
Refrigerate the cake for at least 30 minutes to allow the flavors to meld.
Tip: Slice the cake into wedges and serve.
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