PUMPKIN CAKE
Provided by Food Network
Time 2h40m
Yield 1 pumpkin cake
Number Of Ingredients 18
Steps:
- For the decoration: 2 ounces cream cheese, softened 1 cup heavy cream, whipped
- Raspberry Sauce, store bought Chocolate Sauce, store bought
- Make the Genoise according to the recipe and set aside.
- Bloom the gelatin in cold water to cover. Squeeze the excess water from the gelatin and set aside.
- Place the pumpkin, sugar and spices in a large glass bowl and stir to combine. Place about 1/4 cup of the pumpkin mixture into a small saucepan over medium heat. Add the bloomed gelatin to the pan and stir to combine. The heat will melt the gelatin. Add the warm pumpkin to the remaining pumpkin mixture. Fold in the whipped cream.
- Use round cutters that are slightly smaller than the pumpkin mold to cut the cake. The pieces need to fit just inside the mold.
- Add the rum to the Simple Syrup and place the syrup in a squeeze bottle.
- Add a few spoons of the pumpkin Bavarian to the mold. Place a cake layer on top of the Bavarian and gently press into place. Soak the cake layer with the rum simple syrup. Repeat with another layer of pumpkin Bavarian, cake and simple syrup. Place the mold in the freezer for about 2 hours.
- When the cake has frozen, place the cream cheese in a large mixing bowl and whip until softened. Use a rubber spatula to fold the cream cheese into the whipped cream. Place the whipped cream cheese into a piping bag fitted with a star tip. To unmold the cake, dip the mold into hot water.
- Put raspberry and chocolate sauces in squeeze bottles. Fill the pumpkins mouth with raspberry sauce and his eyes and nose with chocolate sauce. Pipe the whipped cream cheese around the rim of the cake using any decoration.
- Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees F on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
- Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is underwhipped, the baked genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not overmix or the batter will deflate.
- Bake the genoise on a baking sheet: Spread the batter over a parchment paper-covered baking sheet and bake in a preheated 350 degree F oven until lightly and evenly browned and springy to the touch, about 10 minutes.
- Let the genoise cool slightly. Unmold and finish cooling on a wire rack to allow the air to circulate evenly around the cake. The baked genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
- Yield: 2 baking sheets
- Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container.
- Yield: 2 1/3 cups
COUNTRY INN PUMPKIN BUNDT CAKE
A pumpkin spice cake with a pecan topping. Compliments of the Birch Tree Inn - Flagstaff, AZ. For a special touch, serve the cake with Apple Cream Topping - recipe # 40240.
Provided by Lorac
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Thoroughly grease a bundt pan.
- Mix together the pecans and brown sugar, cut in the butter and sprinkle in bottom of the bundt pan.
- Mix dry cake mix with dry pudding mix and spices.
- Blend eggs, oil, apple juice, and pumpkin together then beat into cake mixture until thoroughly combined.
- Pour into bundt pan.
- Bake 45-50 minutes or until sides separate from pan.
- Cool for 10 minutes and invert onto cake platter.
HALLOWEEN PUMPKIN CAKE
Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween
Provided by Good Food team
Categories Afternoon tea, Snack, Supper, Treat
Time 50m
Yield Cuts into 15 generous portions
Number Of Ingredients 15
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
- To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
- If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.
Nutrition Facts : Calories 408 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.33 milligram of sodium
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