Canadian Living, I was recently sent a Kenwood Chef Kitchen Machine and gave it a test drive by making a praline caramel mousse cake. What exactly is a "kitchen machine" you might be wondering? It's basically an all-in-one machine for your kitchen. A mixer, whisker, kneader, chopper, slicer, and blender. Yup, it does pretty much everything and you don't need to buy separate appliances such as a hand mixers, food processors, and blenders. Once you have the Chef Kitchen Machine, you can get additional attachments to make pasta or ice cream. But don't let me ramble on as you can find out more information at kenwoodworld.ca. You're here to see how the cake turned out!
There are four components to this Praline Caramel Mousse Cake and I would highly recommend that you work on it over two days. It helps if some of the ingredients get time to cool and chill. Having the right temperatures for everything will keep your cake-making process easier. This is also one of those recipes that go smoothly when you're prepared. Read the instructions a few time and have your Kenwood Chef Kitchen Machine, saucepans, and containers ready. I suggest making the caramel mousse and pralines first and then the genoise cake and whipped cream icing on after.
Stir in the gelatin mixture into the remaining caramel sauce until it is combined. Let it cool (preferably in the refrigerator) until it's at room temperature.
Kenwood Chef Kitchen Machine, beat the remaining cream until stiff peaks form. You can tell when the cream is able to hold its shape (see photo above).
Cooking School. I know it's not every day that we're melting sugar to make caramel!
Let it cool until it hardens and break into small pieces. Attach the food processor to the Kenwood Chef Kitchen Machine and pulse the praline into chunks. Store in airtight container in the fridge.
genoise cake was the easiest and quickest for me to prep. Melt the butter in a small saucepan and set aside to cool. Using the whisk attachment, beat the eggs and sugar until the mixture triples in volume. Then bean in the vanilla. Sift the flour and salt in three parts and fold into the egg batter. Be gentle and don't over mix or the batter will deflate. Fold in the melted butter until combined and divide among your cake pans.
Bake at 350°F (180°C) for about 25 to 30 minutes and let it cool for 10 minutes before taking the cakes out of the pan. Let the cakes cool to room temperature (also important because if you try to frost it when the cakes are warm, the icing will just melt right off).
The whisk is getting a great workout, beat the cream until soft peaks form. Then beat in the icing sugar and gelatin mixture until stiff peaks form. Set aside to firm up in the fridge.
Refrigerate the cake until firm. Then cut, serve, and enjoy!
Disclaimer: This is a sponsored post by Canadian Living and Kenwood. I received compensation for it. There was no requirement to produce a positive review of this recipe. All opinions are our own.