Preheat your oven to 325°F (163°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the oil, sugar, egg yolks, vanilla extract, and almond extract until smooth. Gradually mix in the cold water.
Add the dry ingredients to the wet mixture and stir until just combined.
Whip the Egg Whites:
In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Increase the speed to high and continue beating until stiff peaks form.
Fold the Mixtures Together:
Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the egg whites. This will ensure a light, airy texture in the final cake.
Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Prepare the Turtle Topping:
In a small saucepan, heat the caramel sauce over low heat until warm and slightly thinned.
In a separate saucepan, melt the chocolate chips and heavy cream together over low heat, stirring frequently until smooth. Remove from heat and let it cool slightly.
Assemble the Cake:
Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous amount of caramel sauce on top, followed by a sprinkle of chopped pecans.
Place the second cake layer on top and repeat the process, adding more caramel sauce, pecans, and chocolate ganache.
Drizzle the remaining chocolate ganache over the top and sprinkle with additional pecans and a pinch of sea salt, if desired.
Serve:
Slice and serve this indulgent, yet light, cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Serving and Storage Tips:
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