Grease three 9" pans and sprinkle the chopped pecans evenly between the pans.
Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
With a mixer on medium, cream together 3/4 cup butter and sugar until light and fluffy. Beat in the egg yolks and vanilla.
In a medium bowl, combine flour and baking soda. Beat flour mixture into butter mixture alternating with soured milk.
With mixer on medium-high, beat egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
Divide batter between the 3 prepared pans.
Bake in the preheated oven for 18-23 minutes, or just until a toothpick comes out clean. Do not over bake. Cool in the pan 5 minutes. Remove from pans onto cooling racks lined with parchment paper.
Combine caramel sauce & light cream. Brush over each of the warm cakes twice. Cool completely.
Filling (can be made 1 day ahead of time)
Combine 1/2 cup brown sugar, cornstarch, egg yolks, egg, light cream and corn syrup in a large saucepan.
Stir continuously over medium heat until mixture boils. Let boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.
Place one of the cakes on a plate with the pecans facing up. Top with half of the cooled filling. Repeat layers and finally top with the last cake.
Whip cream and powdered sugar on medium high until stiff peaks form. Frost cake with whipped cream and top with additional pecans if desired.
Refrigerate at least 2 hours before serving.
To serve, slice cake and drizzle each slice with about 2 tablespoons fresh cream before serving.
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