Praline Mousse Cake

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Refrigerate the cake for at least 30 minutes to allow the flavors to meld.

   Tip: Slice the cake into wedges and serve.