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Instructions:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour. Mix until smooth.
- Divide batter into pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
- For the custard: In a saucepan, whisk together cream, sugar, yolks, and cornstarch. Cook over medium heat, whisking constantly until thickened. Remove from heat, stir in vanilla, and let cool.
- To assemble: Place one cake layer on a plate, spread with caramel sauce, then a thick layer of custard. Top with the second cake layer.
- Drizzle caramel generously over the top, letting it drip down the sides. Sprinkle with toasted pecans.
- Slice and serve with extra caramel if desired.
Variations :
- Swap pecans for walnuts or hazelnuts for a different nutty flavor.
- Add a splash of bourbon to the caramel sauce for a warm, boozy twist.
- Use chocolate sponge layers instead of vanilla for a richer contrast.
Tips :
- Lightly toast the pecans in a dry skillet or oven before topping for extra nuttiness.
- Chill the custard before layering to ensure it holds its shape in the cake.
- For a bakery-style finish, sprinkle a thin layer of sugar on the custard layer before assembling and torch it for a true crème brûlée effect.
