This Pecan Caramel Mousse Cake is an elegant delightful cake that is perfect for fall days and especially for Thanksgiving table. The cake consists of two layers of vanilla sponge cake with caramel pecan topping and with a smooth custard salted caramel mousse filling. The combination of textures and flavors is simply amazing and irresistible.
How to make the Pecan Caramel Mousse Cake.
Each step of making the cake is easy to prepare and the best part is that it needs no decoration. The caramelized pecans on top are decorative enough and look very tempting as well.
For making the cake, I was inspired by the amazing look of the Norwegian Verdens Beste Cake I’ve made a few times ago. I have changed the recipe though, to obtain a caramel custard filling and the caramelized pecan sponge cake layers.
First, you have to prepare the caramel pastry cream. It needs to cool down before going further with the caramel filling. For this, you have to caramelize sugar and dissolve it in hot milk. Mix it with the egg and sugar mixture. Cook until thickens and set aside to cool.
While the caramel pastry cream cools down, prepare the caramelized pecan sponge cake layers. For this prepare the caramel sauce and divide it into the prepared greased pans. Top with toasted chopped pecans. Prepare the vanilla cake batter and gently divide it into the pans over the pecan caramel layer. Bake until golden brown and let cool completely.
Now it’s time to finish the caramel mousse filling by adding gelatin to the caramel pastry cream. Fold whipped cream into the caramel pastry cream and now you can assemble the cake.
For assembling the cake invert one cake layer onto a serving platter, so the caramelized pecans are facing up. Place a cake ring around the cake and line it with acetate sheet. Add the caramel mousse filling, smooth the top and add the second cake layer with the caramelized pecans facing up. Let it set for several hours or even better overnight.
Cut into slices and enjoy one of the best fall desserts ever.
More Caramel Fall Desserts
For more caramel mousse desserts you may also like this Walnut Caramel Mirror Cake or this Chocolate Caramel Mousse Cake. These Caramel Apple Crisp Cheesecake and Apple Walnut Caramel Cake are also one of the best fall apple desserts you can ever prepare.
Hope you will try this amazing Pecan Caramel Mousse Cake. As usual, don’t forget to let me know how it turned out for you. Also, tag me on Instagram whenever you have the chance. Cheers.
Pecan Caramel Mousse Cake
Makes about 10-12 servings
Pecan Vanilla Sponge Cake Layers
For Caramelized Pecans
- 1/2 cup (100g) light brown sugar
- 5 tbsp (70g) butter
- 1/4 tsp (1g) salt
- 3 tbsp (40ml) whipping cream
- 1 cup (100g) pecans/walnuts , toasted and chopped
For the Sponge Cake Batter
- 3 eggs
- 1/3 cup (70g) sugar
- 1 tsp (5g) vanilla extract
- 1/4 tsp (1g) salt
- 1/2 cup (65g) all-purpose flour
Caramel Pastry Cream
- 2 cups (480ml) milk
- 2 eggs
- 1 tbsp (15g) sugar
- 1/2 tsp (3g) salt
- 1 tbsp (10g) flour
- 1/4 cup (30g) cornstarch
- 1/2 cup (100g) sugar
- 1 tbsp (15ml) water
- 1 tsp (5g) vanilla extract
For the Caramel Mousse
- 1⅓ cup (320g) whipping cream
- 2½ tsp (8g) gelatin powder
- 3 tbsp (45ml) cold water
Prepare the caramel pastry cream.
- Place milk in a medium saucepan and bring to a simmer.
- Meanwhile, whisk the eggs with 1 tablespoon of sugar and salt until well combined. Add flour and cornstarch and mix to combine.
- Place ½ cup (100g) sugar and 1 tablespoon of water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
- Reduce the heat to low and gradually add the hot milk to the caramel. Keep over medium-low heat until the caramel is dissolved.
- Gradually add the caramel milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
- Remove from heat and add vanilla extract.
- Pour the cream into a clean bowl and cover it with plastic wrap, pressing it directly onto the pastry cream's surface to prevent skin from forming. Let cool to room temperature.
Prepare the pecan sponge cake layers.
- Preheat the oven to 350°F (180°C), grease the bottom and sides of two 8-inch (20cm) pans and line them with parchment paper.
- Prepare the walnut crunch. In a small saucepan add sugar, salt, whipping cream and butter. Cook over medium-low heat until sugar dissolves.
- Divide the mixture evenly in two pans. Sprinkle the chopped toasted pecans/walnuts on top. Set aside until the cake batter is prepared.
- Prepare the cake batter. In a large bowl add 3 whole eggs, sugar salt and vanilla. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.
- Gradually fold in sifted flour. Divide the batter evenly into the prepared pans and bake for about 10 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
- Let cool completely.
Prepare the caramel filling.
- Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the caramel pastry cream and mix to combine.
- In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate it into the pastry cream mixture.
Assemble the cake.
- Turn one cake onto a serving platter with the caramelized pecans facing up. Place a cake ring around the cake and line it with an acetate sheet.
- Pour the caramel filling over the cake and smooth the top. Add the second layer of cake with the caramelized pecans facing up.
- Cover and refrigerate for 4-6 hours or even overnight. Enjoy!