Combine the refrigerated heavy cream, powdered sugar, and pure vanilla extract in a large mixing basin. Whip the cream with an electric mixer until firm peaks form. Be wary of overbeating.
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Spread the whipping cream over the cake filled with praline to create a luxurious and buttery layer. Optionally, sprinkle additional minced hazelnuts on top to improve presentation and add texture.
10th Step
Before serving, refrigerate the Butter Pecan Praline Poke Cake for at least two hours. Chilling the cake enables the flavors to meld and makes it simpler to slice. When the cake is ready to be served, divide it into squares and enjoy the irresistible combination of buttery pecan, sweet praline, and airy whipped cream.
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My grandma used to cook this, and I feared the recipe was lost. Thankfully, I stumbled upon it, and it’s tastier than ever!
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