Ingredients
2cupspecans,chopped
¾cupbutter,softened
2cupswhite sugar
5eggs,separated
1tbspvanilla extract
1cupmilk
1tbsplemon juice
2cupsflour
1½tspbaking soda
1cuppecans,chopped
⅓cupcaramel sauce
⅓cuplight cream
½cupbrown sugar,packed
⅓cupcornstarch
¾cupdark corn syrup
2egg yolks
1egg
1½cupslight cream
2tbspbutter
1tspvanilla extract
2cupsheavy cream
3tbsppowdered sugar
pecans,additional for decorating, optional
cream,for serving
Preparation
Preheat the oven to 350 degrees F.
Grease 3 9-inch pans and sprinkle the chopped pecans evenly between the pans.
Place the lemon juice in a 1-cup measuring cup and top with milk. Set aside.
With a mixer on medium, cream together ¾ cup of butter and sugar until light and fluffy. Beat the egg yolks and vanilla.
In a medium bowl, combine the flour and baking soda. Beat the flour mixture into the butter mixture, alternating with soured milk.
With the mixer on medium-high, beat the egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
Divide the batter between the 3 prepared pans.
Bake in the preheated oven for 18 to 23 minutes, or just until a toothpick comes out clean. Do not over bake.
Cool in the pan for 5 minutes. Remove from the pans and transfer onto the cooling racks lined with parchment paper.
Combine the caramel sauce and light cream. Brush over each of the warm cakes twice.
Cool completely.
Combine the ½ cup brown sugar, cornstarch, egg yolks, egg, light cream, and dark corn syrup in a large saucepan.
Stir continuously over medium heat until the mixture boils. Let boil for 1 minute. Remove from heat and stir in the butter and vanilla.
Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.
Place one of the cakes on a plate with the pecans facing up. Top with half of the cooled filling. Repeat layers and finally top with the last cake.
Whip the cream and powdered sugar on medium-high until stiff peaks form.
Frost the cake with whipped cream and top with additional pecans, if desired.
Refrigerate for at least 2 hours before serving.
To serve, slice the cake and drizzle each slice with about 2 tablespoons of fresh cream before serving.
