Pecan Roulade

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   Make the cake:

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   1. Line an 18 x 12-inch baking pan with parchment paper and lightly grease the parchment or spray it with nonstick spray. Preheat the oven to 375u00b0F (190u00b0C).

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   2. Pulse the pecans in a food processor until you have a coarse meal. Transfer to a medium bowl and toss with the baking powder.

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   3. Whip the yolks with 1/4 cup of the granulated sugar in an electric mixer at high speed until thick and pale. Stir into the nut mixture. Using a clean beater and a clean mixing bowl, whip the egg whites at medium speed until foamy. Whip at high until soft peaks begin to form. Gradually add the remaining 1/4 cup plus 2 tablespoons granulated sugar. Stop the mixer and pull the beater out slowly: if the whites leave stiff peaks in the bowl, the mixture is ready (it should be stiff but not dry).

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   4. Fold the whites into the yolk mixture one half at a time. Avoid the urge to overmix. Spread the batter evenly into the prepared pan.

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   5. Bake until light golden brown, 10-12 minutes. Remove the cake from the oven and immediately cover with a clean dish towel; cool completely.

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   Make the praline syrup:

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   1. Put the sugar and water in a small, heavy-bottomed saucepan and place over high heat. Stir to combine. Put the cream in another small saucepan and bring it just short of a boil. Remove from heat and set aside.

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   2. Bring the sugar mixture to a boil and then down to a steady simmer. When the liquid turns amber, swirl the pan. This will help it caramelize evenly. When it reaches a deep amber color, remove it from the heat and very carefully whisk in the cream. It will bubble up and steam, so watch those fingers! Return the pan to the heat and whisk to dissolve all the caramel. Refrigerate 1 cup of the praline syrup for the mousse filling. Add the vanilla and bourbon to the rest for your sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.