-
1
Line an 18 x 12-inch baking pan with parchment paper and lightly grease the parchment or spray it with nonstick spray.
-
2
Preheat the oven to 375F.
-
3
Pulse the pecans in a food processor until you have a coarse meal.
-
4
Transfer to a medium bowl and toss with the baking powder.
-
5
Whip the yolks with 1/4 cup of the granulated sugar in an electric mixer at high speed until thick and pale.
-
6
Stir into the nut mixture.
-
7
Using a clean beater and a clean mixing bowl, whip the egg whites at medium speed until foamy.
-
8
Whip at high until soft peaks begin to form.
-
9
Gradually add the remaining 1/4 cup plus 2 tablespoons granulated sugar.
-
10
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).
-
11
Fold the whites into the yolk mixture one half at a time.
-
12
Avoid the urge to overmix.
-
13
Spread the batter evenly into the prepared pan.
-
14
Bake until light golden brown, 1012 minutes.
-
15
Remove the cake from the oven and immediately cover with a damp towel; cool completely.
-
16
Put the sugar and water in a small, heavy-bottomed saucepan and place over high heat.
-
17
Stir to combine.
-
18
Put the cream in another small saucepan and bring it just short of a boil.
-
19
Remove from heat and set aside.
-
20
Bring the sugar mixture to a boil and then down to a steady simmer.
-
21
When the liquid turns amber, swirl the pan.
-
22
This will help it caramelize evenly.
-
23
When it reaches a deep amber color, remove it from the heat and very carefully whisk in the cream.
-
24
It will bubble up and steam, so watch those fingers!
-
25
Return the pan to the heat and whisk to dissolve all the caramel.
-
26
Refrigerate 1 cup of the praline syrup for the mousse filling.
-
27
Add the vanilla and bourbon to the rest for your sauce.
-
28
Cream the cream cheese by hand or in an electric mixer fitted with the whisk attachment.
-
29
Slowly add the praline syrup, scraping the bowl frequently.
-
30
Add the vanilla.
-
31
Place the gelatin in a small bowl with about 1 tablespoon warm water.
-
32
Add the rum to the gelatin and stir to dissolve.
-
33
Fold a bit of the praline syrup into the gelatin, then fold the gelatin mixture back into the praline syrup.
-
34
Fold in the whipped cream, one half at a time.
-
35
Run a paring knife around the outside of the cake to release it from the sides of the pan.
-
36
Lift the edges carefully, feeling under the cake to loosen it.
-
37
Sift a thin layer of confectioners sugar onto the top of the cake.
-
38
Lay a piece of parchment the size of the cake across the top, then turn the pan over to release the cake onto the parchment.
-
39
With the cake lying on the counter, carefully peel the parchment that is now on top off the cake.
-
40
Spread the mousse on the cake, stopping 1/2 inch from the long edge.
-
41
Starting with the long edge closest to you, begin rolling the cake up jelly roll style, using the parchment for support.
-
42
Tuck the rolling edge of the cake in as you go to make it a little tighter and neater.
-
43
Place the cake back on the baking pan and refrigerate to firm it up.
-
44
To serve, sprinkle with confectioners sugar, cut the slices about 1 inch thick, and serve with a generous drizzle of the reserved praline syrup.
-
45
Garnish with fresh strawberries or peaches, if desired.
