Praline Cream Cake

Ingredients

Method

1. 1MAKE SOUR CREAM CAKE LAYERS: Beat all ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes or until smooth. Pour batter evenly into 4 greased and floured 8-inch round cakepans. Bake at 350°F for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, cool completely. Wrap in plastic wrap and freeze 2 hours or up to 1 month.
2. 2MAKE SUGARED PECAN HALVES: Whisk egg white until foamy; stir in pecan halves, coating well. Stir in sugar. Spread evenly in a lightly greased 15x10-inch foil-lined jellyroll pan. Bake at 350°F for 10 minutes. Stir gently; bake 8 to 10 more minutes until golden. Cool completely. Store in an airtight container.
3. 3MAKE PRALINE CREAM: Stir together 1 cup sugar and lemon juice in a 1½-quart saucepan over medium heat and cook, tilting pan to melt sugar evenly, until sugar turns light golden. Stir in butter. In a separate heavy saucepan whisk together remaining 1 cup sugar, egg yolks, and flour; bring just to a simmer over medium heat, whisking constantly. Immediately add the caramelized sugar mixture and cook, whisking constantly, 5 to 7 minutes until pudding-like. Place plastic wrap directly on surface and chill 8 hours.
4. 4ASSEMBLE: Spread about ½ cup Praline Cream between each cake layer and about 1 cup on top. Spread a thin coat (~1 cup) on sides. Garnish with Sugared Pecan Halves if desired. Cover with plastic wrap; chill until serving, or freeze.