Description
Praline delight cake offers a rich symphony of Southern comfort and French pastry techniques. Silky caramel layers and toasted pecans create an indulgent dessert you’ll savor with pure culinary pleasure.
Ingredients
Scale
- 2 large eggs
- 1 cup (240 ml) milk
- 1 ¼ cups (250 grams) sugar
- 1 stick (113 grams) unsalted butter (softened)
- 2 cups (480 ml) all-purpose flour
- 2 tsp instant coffee
- 2 tbsps molasses
- 1 tsp vanilla extract
- 1 tsp salt
- 2 tsp baking powder
- 3 egg yolks
- 2 ¼ cups (540 ml) milk
- 2 tsp vanilla extract
- ⅔ cup (130 grams) sugar
- ¾ cup (170 grams) unsalted butter (well creamed)
- 2 tbsps unsalted butter
- ⅓ cup (40 grams) all-purpose flour
- 2 tbsps cornstarch
- ¼ cup (30 grams) all-purpose flour
- 2 tbsps brown sugar
- ¼ cup chopped pecans
Instructions
- Preparation: Preheat the oven to 350°F (175°C) and meticulously prepare a 13x9x2 inch baking pan by greasing and dusting with flour.
- Batter Creation: Combine dry ingredients in a spacious mixing bowl, then integrate milk, softened butter, molasses, eggs, and vanilla extract, blending thoroughly until achieving a silky, uniform consistency.
- Initial Baking: Pour the batter into the prepared pan, ensuring even distribution, and bake for 35-40 minutes until a toothpick inserted emerges clean.
- Filling Development: In a medium saucepan, blend flour, sugar, and cornstarch, gradually incorporating milk and cooking over medium heat until the mixture thickens and becomes glossy.
- Egg Yolk Integration: Carefully temper egg yolks by gradually introducing hot mixture, whisking constantly to prevent curdling, then return to the saucepan and cook on low heat for 2 minutes.
- Filling Completion: Remove from heat, fold in vanilla extract, cool to lukewarm, then blend with creamed butter until smooth.
- Praline Topping Preparation: Combine butter and flour in a small bowl, creating a crumbly texture, then fold in brown sugar and chopped pecans.
- Topping Baking: Spread the crumb mixture in a small baking dish and bake at 350°F (175°C) for 15 minutes, then allow to cool completely.
- Final Assembly: Gently break the praline topping into small, crunchy fragments and use to garnish the cake.
Notes
- Precise Pan Preparation: Greasing and flouring the pan prevents cake sticking and ensures easy removal.
- Mixing Methodology: Beat ingredients at specified speeds and durations to achieve optimal batter texture and prevent overmixing.
- Tempering Technique: Slowly incorporate hot liquid into egg yolks to prevent curdling and maintain smooth filling consistency.
- Topping Texture: Cool praline crumble completely before breaking into fragments to create crisp, crunchy garnish elements.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 345
- Sugar: 29 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg