Sunday, October 21, 2012

Pecan Roll Cake with Praline Mousse

I have been meaning to make a roll/roulade cake for quite a while.  However, it is a bit time consuming and requires a bit of patience. I decided to try a pecan roll with a nice praline sauce. This also happens to be gluten free.

What resulted was an amazingly tasty cake, but again, it took a lot of time to make, and required a very specific procedure. I would definitely make this to impress a few people. I wish I had a fool proof tip to prevent the cake from cracking, but after hunting down tips, it appears there are only ways to minimize cracks, not completely prevent them.

Pecan Roll Cake with Praline Mousse


For cake:
7 ounces lightly toasted pecans
1/2 teaspoon baking powder
7 eggs separated into two bowls
1/2 cup plus 2 tablespoons granulated sugar

For praline syrup:
1 cup sugar
1/2 cup water
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon dark rum

For praline mousse:
4 ounces softened cream cheese
1 cup praline syrup reserved
1 teaspoon vanilla extract
3/4 teaspoon unflavored gelatin
1 1/2 tablespoons dark rum
1 cup heavy cream, whipped to firm peaks

Confectioner's sugar


Step 1: Spray12 x 18 inch jelly roll pan with cooking spray, line with parchment paper, then spray parchment paper with cooking spray again, and preheat oven to 375 degrees
Step 2: Pulse pecans in food processor until it turns into a coarse meal and toss with baking powder in a bowl
Step 3: Whip yolks with 1/4 cup sugar until thick and pale and stir into the nut mixture
Step 4: Clean electric hand blender and bowl, then whip egg whites at medium speed until foamy. Add in remaining sugar, then whip at high speed until they form stiff peaks
Step 5: Fold egg whites into nut and yolk mixture and spread batter evenly onto pan and drop pan on counter twice, to prevent bubbles
Step 6: Bake for 12 minutes until lightly browned.  Meanwhile, liberally spread powdered sugar on a clean kitchen towel
Step 7: Take cake out of oven and use knife to loosen edges
Step 8: Place sugared side of kitchen towel down onto cake and flip cake over, then carefully peel off parchment paper
Step 9: Take towel from shorter side of cake, and gently roll cake in the towel into a roll and place in refrigerator for 3 hours to cool

Praline syrup:
Step 1: Heat heavy cream until it reaches the point where it is just about to boil and set aside
Step 2: Place sugar and water in saucepan and place over high heat. Stir to combine and bring to boil. Once it boils, lower to a simmer and allow it to turn a light amber color
Step 3: Once sugar water turns light amber, stir again and allow it to simmer until it turns dark amber
Step 4: Take sugar water off heat and whisk in heavy cream carefully (it will steam your hands)
Step 5: Place back on low heat stove and whisk until mixed together
Step 6: Place one cup of syrup in refrigerator to chill for at least an hour
Step 7: Add rum and vanilla to remaining syrup and keep refrigerated until it is to be served--this will be drizzled over the cake slices

Praline mousse:
Step 1: Cream the cream cheese and slowly add in  the reserved one cup of syrup and vanilla
Step 2: Blend well and place 1 tablespoon of warm water and gelatin in a separate bowl, then stir in rum
Step 3: Mix a bit of the cream cheese mixture into gelatin mix, then fold in the gelatin mix into cream cheese mixture
Step 4: Fold in whipped cream and refrigerate for at least 30 minutes

Assembly and serving:
Step 1: Unroll cake after it has cooled and spread mousse on cake, leaving 1/2 inch boarder all around
Step 2: Carefully roll up cake without the towel and wrap in cling film and refrigerate until ready to serve
Step 3: When ready to serve, take out cake roll and place seam side down on a serving platter. Sprinkle confectioner's sugar on it, and cut into slices, drizzling with syrup

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