This started off as a simple whipped cream layer cake with caramel frosting, from Nick Malgieri's Modern Baker. Halfway when I was caramelising some sugar for the frosting, I decided to add some nutty crunch into it. Unknowingly, I ended up with 2 different themes for the birthday cakes i.e. a fruitty cake (the berries layer cake) and this nutty cake. Which was a good thing, as half the guests liked the nutty cake, while the other half opted for the more refreshing fruitty cake.
By the way, caramel making was not as easy as I had imagined, I had burns on my fingers, and hot cream splattered on my face ! Partly due to my own fault really, as I wasn't paying attention and was dreaming about how to make some pecan brittles for the cake.
You will need:
For the cake:
2 cups all-purpose flour, sifted
1 cup castor sugar
3 tsp baking powder
1/2 tsp salt
1 1/2 cup heavy whipping cream
2 tsp pure vanilla extract
3 large eggs
For the caramel frosting:
1/2 cup sugar
1 tsp water
3 cups whipping cream
2 tsp pure vanilla extract
For the pecan brittle:
3/4 cup sugar
1/4 cup water
1/8 tsp cream of tartar
3/4 cup pecans, lightly toasted and coarsely chopped
Preparation:
To prepare the cake:
Set a rack in the middle of the oven and preheat to 180 deg C.
For the cake batter, combine the flour, 3/4 cup sugar, baking powder and salt in a bowl and stir well to mix.
Put the cream and vanilla in a large bowl and whisk by hand until thickened and stiff. Whisk in the eggs, one at a time. Whisk in the remaining 1/4 cup sugar. Whisk in the flour mixture in 3 separate additions, whisking smooth after each addition.
Divide the batter between the 2 prepared pans and smooth the tops. Bake the layers until they are well risen, deep golden, and firm in the center when pressed with a fingertip, 30 to 35 minutes.
Cool the layers in the pans on rack for 5 minutes, unmold them, and cool them right side up on the racks.
To prepare the caramel frosting:
Combine the sugar and water in a heavy saucepan and stir well to mix. Put 1/2 cup of the cream in a second small saucepan (or put in the microwave proved measuring cup). Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize - you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Remove it from the heat when the caramel is still very pale (the sugar will continue to darken off the heat). Slide the pan with the cream onto the burner. As soon as the cream has some bubbles around the edge (if using microwave put the cup in the microwave and heat for 1 minutes), add it to the caramel at arm’s length, averting your face-the caramel will boil up and may splatter out of the pan. Pour the diluted caramel into a medium bowl and cool it to room temperature.
Stir the remaining cream and the vanilla and chill until you are ready to assemble the cake.
To prepare the pecan brittle:
Lightly oil a rimmed baking sheet. Combine sugar, water and cream of tartar in a small heavy saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber colour, occasionally brushing down the sides of the pan with a wet pastry brush and swirling pan, about 9 minutes. Add pecans and swirl to blend. Pour out onto prepared sheet and spread evenly. Cool brittle completely before cutting into small pieces.
To assemble the cake:
To finish the cake, whip the cream mixture by hand or with an electric mixer until it holds a firm peak. Place one cake layer on a cake cardboard or platter and spread it with a little less than half of the cream. Top with 3/4 of the pecan brittle and lightly press onto the cream. Invert the second layer onto the first layer and spread the remaining cream all over the cake. Decorate with the remaining pecan brittle.
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