Maple, Pecan, and Vanilla Mousse Cake

For the pecan sponge

• 100g ground pecan nuts
• 50ml maple syrup (preferably amber for its rich taste)
• 100g maple sugar
• 3 large eggs
• 35g gluten free flour
• 4tsp baking powder
• 30g chopped pecans
• 2 tbsp maple flakes

For the caramelised maple pecans

• 100g pecan halves
• 4 tbsp maple syrup (preferably amber for its rich taste)

For the pecan and maple praline

• 140g pecan nuts
• 60g maple sugar
• 15g hazelnut or vegetable oil

For the vanilla mousse

• 200ml whole milk
• 2 vanilla pods
• 2 egg yolks
• 60g maple sugar
• 6g gelatine leaves
• 300ml whipping cream

For the decoration

• 200g milk chocolate
• 40g cocoa butter
• 150ml whipping cream
• 30g maple sugar

To make the pecan sponge

1. Preheat the oven to 180c and line a 16cm baking tin.
2. Add all the ingredients to a bowl except for the chopped pecans and maple flakes and whisk until smooth.
3. Fold in the chopped pecans and maple flakes.
4. Pour the mix into the tin and bake for 25 to 30 minutes, use a skewer to check if the cake is cooked, if it comes out with batter stuck to it, the cake needs a little longer.

To make the caramelised maple pecans

1. Toss the pecans in the maple syrup and bake at 150c for 18 minutes, stirring occasionally to make sure all the nuts are covered.
2. Leave to cool completely, you can even do this the day before.

To make the pecan praline

1. In a food processor blend the nuts with the maple sugar and oil until it forms a smooth paste then set aside.

To make the vanilla mousse

1. Soak the gelatine leaves in cold water for 10 minutes then drain away the water.
2. Split the vanilla pods in half and scrape the insides into a bowl with the milk, leave to infuse for 5 minutes.
3. In the meantime, whisk the sugar and egg yolks then add to a small saucepan with the milk.
4. Cook the milk and egg mixture gently to around 80c, being careful not to let it boil.
5. Pour the mixture into the bowl with the drained gelatine and leave to cool to room temperature.
6. Meanwhile whip the cream until it forms soft peaks then fold it into the rest of the mix.

To assemble

1. Place the sponge into the centre of a 20cm metal ring.
2. Use a piping bag to pipe some mousse around the outside of the cake to the edges of the ring.
3. Spread the praline over the top of the sponge and sprinkle a handful of the maple pecans over the top.
4. Pipe on the rest of the mousse so it covers the praline and use a knife or palette knife to spread it into an even layer. Place the ring into the freezer overnight.
5. The next day, take the mousse cake out the freezer and remove it from the ring, you may need to wait a couple of minutes!
6. Gently melt the milk chocolate with the cocoa butter, chop up a handful of the pecans and stir in.
7. Place the cake onto a cooling rack and pour over the chocolate, making sure that all the mousse is covered.
8. Whip the cream and pipe some on top to decorate, sprinkle on the rest of the maple pecans.