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Praline Crunch Cake
Bon Appetit March 1987
3 cups sugar
1 cup light corn syrup
1/2 cup Praline liqueur
1 1/3 cups chopped toasted pecans
1 tablespoon sifted baking soda
1 1/4 cups sifted cake flour
1 1/2 cups superfine sugar
6 egg yolks, room temperature
1/2 cup strained fresh orange juice
1 tablespoon grated orange peel [zest]
1 tablespoon orange liqueur
Pinch of salt
8 egg whites, room temperature
1/8 teaspoon cream of tartar
4 cups whipping cream
2 tablespoons Praline liqueur
Grease baking sheet. Cook 1 1/2 cups sugar, 1/2 cup corn syrup and 1/4 cup
liqueur in heavy medium saucepan over low heat until sugar dissolves,
swirling pan occasionally. Increase heat and boil until just before candy
thermometer registers 300 degrees F (hard-crack stage).Add half of pecans.
Remove from heat. Add 1 1/2 teaspoons baking soda and
stir gently to
dissolve. Immediately turn out onto prepared pan, spreading evenly. Cool
completely. Break into large chunks. Store in plastic bag. Repeat with
remaining ingredients to make second batch of praline.
(Can be prepared 1
Preheat oven to 350 degrees F. Sift flour and 1/2 cup sugar into large
bowl. Make well in center. Add 1/4 cup sugar, yolks, juice, peel, liqueur
and salt. Using electric mixer, beat until slowly dissolving ribbon forms
when beaters are lifted; do not overbeat. Using clean dry beaters,
whites with cream of tartar until soft peaks form. Gradually add remaining
3/4 cup sugar and beat until stiff but not dry. Fold 1/3 of whites into
batter to loosen. Fold in remaining whites. Turn into 10-inch angel food
cake pan. Using fork, break any air bubbles. Using spatula, smooth top.
until tester inserted in center comes out clean, 45 to 50 minutes.
pan and let cake cool completely in pan. (Can be prepared 3 days ahead and
Crush half of praline to coarse crumbs. Break remaining praline into
quarter-size pieces. Using electric mixer, beat whipping cream
peaks. Fold in Praline liqueur.
Remove cake from pan. Using long serrated knife, cut evenly into 3 layers.
Set bottom layer on 10-inch cardboard round. Spread with
layer of whipped cream. Sprinkle with half of praline crumbs. Top with
second cake layer. Spread with 1/2-inch-thick layer of whipped cream.
Sprinkle with remaining praline crumbs. Top with third cake layer. Spread
top and sides of cake with remaining whipped cream. Decorate
praline pieces. Serve immediately.
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