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–+ servings

Praline Cream Cake

Indulge in a light, fluffy praline cream cake with rich, nutty goodness. Perfect for special occasions, this French-inspired dessert is easy to make and always a crowd-pleaser.
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Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 20 minutes
Total Time 1 hour 2 minutes
Servings: 8 pieces
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces eggs
  • 1 piece yolk
  • 120 g sugar
  • 120 g flour
  • 1 tbsp melted butter or oil
  • 100 g sugar (for syrup)
  • 100 g water
  • 1 tbsp rum
  • 120 g egg whites
  • 200 g sugar (for cream)
  • 200 g butter
  • 150 g praline

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking tray
  • Baking paper
  • Saucepan

Method
 

  1. Beat the eggs and yolk with the sugar until the mixture triples in volume.
  2. Add the melted butter or oil and sifted flour, mixing gently.
  3. Pour the batter onto a baking tray lined with baking paper and spread evenly.
  4. Bake in a preheated oven at 180 degrees for about 12 minutes.
  5. In a small saucepan, combine sugar and water, and heat until sugar dissolves.
  6. Add rum to the syrup and set aside to cool.
  7. Heat egg whites with sugar over low heat, stirring until sugar dissolves.
  8. Transfer to a mixing bowl and beat until the meringue is at room temperature.
  9. Gradually add softened butter and beat until creamy, then fold in praline.
  10. Cut the cooled cake into three layers and brush each layer with syrup.
  11. Spread praline cream between the layers and cover the entire cake with cream.

Nutrition

Calories: 430kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 8gCholesterol: 80mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Make sure all ingredients are at room temperature for better mixing. Use a piping bag to achieve a clean, professional look when applying cream. Store in an airtight container in the refrigerator for up to 3 days. For freezing, wrap tightly and use within 2 months.
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