Pecan Caramel Mousse Cake
2 eggs
1 tbsp (15g) sugar
½ tsp (3g) salt
1 tbsp (10g) flour
1/4 cup (30g) cornstarch
mix to combine
2 cups (480ml) milk
Bring to a simmer
1/2 cup (100g) sugar
1 tbsp (15ml) water
Cook over medium-high heat, and cook without stirring until it gets a caramel color
Reduce heat to low
Gradually incorporate the hot milk
Cook for a few minutes until the caramel is completely dissolved
gradually incorporate the hot milk into the egg mixture
return to heat
cook stirring constantly until thickens
1 tsp (5g) vanilla extract
cover with plastic wrap
cool to room temperature
1/2 cup (100g) light brown sugar
5 tbsp (70g) butter
¼ tsp (1g) salt
3 tbsp (40ml) whipping cream
Cook over medium-low heat until sugar dissolves
Two 8-inch (20cm) springform pans, greased and lined with parchment paper
Divide the mixture evenly
Divide 1 cup (100g) pecans/walnuts, toasted and chopped
3 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
Mix for about 7-10 minutes until thick and tripled in volume
1 tsp (5g) vanilla extract
1/2 cup (65g) all-purpose flour
Gradually incorporate flour
Divide evenly into the prepared pans
Bake at 350°F (180°C) for about 10 minutes until golden and a toothpick inserted into the center comes out clean
Cool completely
2½ tsp (8g) gelatin powder
3 tbsp (45ml) cold water
Let it soak for 5-10 minutes
dissolve over low heat
pour over the caramel pastry cream and mix to combine
1 1/3 cup (320g) whipping cream, chilled
whip until stiff peaks form
gently incorporate into the caramel pastry cream mixture
turn the cake onto a serving platter
cake ring
acetate sheet, optional
pour the caramel filling
the other cake
refrigerate to set for 4-6 hours or even overnight