top of page
  • Creation By Vanessa

Salted maple mousse cake with candied pecans

Salted maple mousse cake with candied pecans

This is a luscious maple mousse cake with a hint of salt. I think that it's just wonderful and the added salt really brings it to another dimension according to me. But of course, if you're not in to the whole sweet and salty mix, then you just exclude the salt or lower the amount.

Crust ingredients

1.5 packages of Oreo cookies

100g roasted almond flakes

150 g melted butter


  1. Begin by scraping off the white filling from the Oreo cookies. Then mix with the almonds in a blender or food processor.

  2. When it's a fine powder, add the melted butter.

  3. Finally press the mixture evenly into a springform pan and cool it in the freezer.

Mousse ingredients

2 gelatine leaves

4 dl heavy cream

1.5 dl maple syrup

1 tsp vanilla powder

2 *Swedish organic egg yolks

75 g melted butter

0.5-1 tsp salt

*Swedish eggs are salmonella free and okay to eat raw. It's important to check the guidelines for eating raw eggs where you live.


  1. Soak the gelatin leaves in cold water for 5 minutes.

  2. Whisk the whipping cream in a bowl.

  3. Mix maple syrup, vanilla powder and egg yolks. Pour in the melted butter a little at a time and whisk continuously so that it doesn't curdle. Also add 0.5-1 tsp of salt (taste and select how much saltiness you want) and stir together.

  4. Add the gelatin in the warm mixture and stir until it's completely melted and mixed.

  5. Blend it with the whipped cream by gently folding it together.

  6. Pour it into the Oreo pie crust and cool it in the freezer.

  7. If the cake is frozen, let it thaw in the fridge over the night. Preferably loosen it from the springform pan when it is still frozen. Lastly add the candied pecans as decoration. Recipe follows below.

Candied pecans ingredients

2 tbsp maple syrup

1 tbsp castor sugar

100g pecan nuts i


Begin preparing the pecans at least one hour before serving, according to the instructions that follow.

  1. Preheat the oven to 175°C.

  2. Melt maple syrup and sugar completely in a saucepan. Add the pecans and mix until all the nuts are coated in maple caramel.

  3. Transfer the nuts to a baking dish lined with baking paper and spread out with some distance apart.

  4. Place it in the oven for about 15 minutes and mix around halfway through.

  5. Remove from the oven and separate nuts that are stuck together. Let it cool and set.

  6. Decorate the cake with pecans and serve.

14 views0 comments
bottom of page