Praline Crunch Cake
🛠 Equipment
- 8-inch cake pan
- Stand mixer
- Rolling pin
- Saucepan
- Candy thermometer
- Parchment paper
🛒 Ingredients
| 150 g | Pink praline paste | |
| 100 g | Crunchy praline (pieces) | |
| 125 g | Unsalted butter | |
| 100 g | Powdered sugar | |
| 80 g | Almond flour | |
| 200 g | All-purpose flour | |
| 3 | Eggs | |
| 10 cl | Heavy cream | |
| 80 g | White chocolate | |
| 1 pinch | Salt |
Preparation
Step 1: Make the praline shortcrust dough
In the stand mixer bowl, mix the softened butter (cubed) with powdered sugar and almond flour until creamy. Add the pink praline paste and mix again. Fold in the sifted flour and a pinch of salt, then add one whole egg. Knead just enough to form a homogeneous ball — do not overwork the dough.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Bake the shortcrust base
Preheat the oven to 340°F (170°C). Roll out the dough on a lightly floured surface to 4 mm thickness. Line a buttered and floured 8-inch (22 cm) cake pan with the dough. Prick the bottom with a fork. Cover with parchment paper and baking weights, then blind bake for 15 minutes.
Remove the paper and weights, then bake for 8 to 10 more minutes until lightly golden. Let cool completely in the pan.
Step 3: Make the praline cream
In a saucepan, bring the heavy cream to a simmer. Remove from heat, add the chopped white chocolate, and stir until completely melted. Add the remaining praline paste and mix until smooth and homogeneous. Let cool to room temperature.
Meanwhile, separate the remaining two eggs. Whisk the yolks with a tablespoon of water until pale. Fold them into the warm praline cream.
Step 4: Bake the cake
Pour the praline cream over the pre-baked shortcrust in the pan. Generously sprinkle the crunchy praline pieces over the entire surface. Bake at 320°F (160°C) for 20 to 25 minutes. The cake should be slightly jiggly in the center when removed — it will set as it cools.
Do not overbake to preserve the melt-in-the-middle texture.
Step 5: Cooling and unmolding
Let the cake cool completely at room temperature, then refrigerate for at least 2 hours. This step is crucial for the texture to set and the flavors to develop.
Carefully unmold by running a thin blade between the cake edge and the pan. Turn onto a serving plate.
Step 6: Decorate and serve
Lightly toast slivered almonds in a dry pan until golden. Sprinkle them over the cake along with pink praline shards. Add a few drizzles of melted white chocolate for an elegant finish.
Serve at room temperature so all flavors can fully express themselves. Keeps for 3 to 4 days in the refrigerator in an airtight container.
💡 Tips & variations
- Use real artisanal pink praline (not industrial spread) for an authentic taste.
- Work the shortcrust quickly to avoid warming the butter — if the dough gets too soft, chill for 15 minutes.
- For extra crunch, add a thin layer of crunchy praline between the shortcrust and the cream.
- Decorate with pink praline shards and toasted slivered almonds for a spectacular look.
❓ Frequently asked questions
How long does this recipe take?
2h30 (40 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
hard.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
