I found two great combinations - white chocolate and pumpkin. This is a bit of a nontraditional dessert for Halloween but it is always good to update the recipe box. The white chocolate is made into a mousse and combined with a soft pumpkin flavored cake and delicious pumpkin flavored gelatin.
This cake has several steps to it but don't despair since the end result is well worth it. If you are looking for short cuts you can also buy the cake that sits on the bottom.
Let's get to it. Put on some good music and set aside a couple of hours for this one.
This recipe is enough for a 18 cm x 6 cm baking ring
Spice Cake
130 grams butter (room temperature)
2 eggs
120 grams sugar
150 grams pumpkin puree
240 grams flour
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon salt
50 grams milk
50 grams Nutella (will be used when putting everything together at the end)
1.
In a bowl, sift together the flour, baking
powder, salt & spices.
2. In another bowl, mix the butter and sugar with a hand mixer until
fluffy. Add the eggs in portions and
continue to mix. Lastly, add the vanilla.
3.
In portions, add the flour to the egg mixture
and continue to mix with the hand mixer on low speed. Lastly add the pumpkin then the milk.
4. Fill the bottom of the baking ring and bake at 180 degrees Celsius for 20 – 25 minutes.
Pumpkin Gelatin
100 grams pumpkin puree
30 grams milk
1 egg yolk
30 grams sugar
6 grams gelatin (softened in water)
50 grams fresh cream
1. In a bowl, mix the egg yolk and sugar together. In a
saucepan, heat the milk until lightly boiling then add to the egg yolk mixture and mix. Add back to
the saucepan and heat until lightly thickened - do not boil. Turn off the heat and add the
gelatin. Pour into a bowl and cool.
2. Whip the fresh cream with a whisk then add to the pumpkin mixture.
3. Prepare a small ring (about 15 cm) by placing plastic wrap at
one end of the ring and secure with a rubber band. Pour the pumpkin into the ring and
place into the refrigerator until firm.
4. Keep out a little extra to spread out on the top of the cake.
White Chocolate
Mousse
2 egg yolks
30 grams sugar
150 grams milk
80 grams white chocolate (melted over hot water)
1 teaspoon vanilla extract
9 grams gelatin sheets (softened in water)
150 grams fresh cream
1. In a bowl, mix the egg yolk, vanilla extract and sugar
together. In a saucepan, heat the milk then add to the egg yolk mixture and
mix. Add back to the saucepan and heat until lightly thickened - do not boil. Turn off the
heat and add the gelatin. Pour into a bowl and cool.
2.
Add the milk mixture to the chocolate mixture in
portions and mix with a small whisk. Note, both the chocolate and milk
mixture should be about the same temperature, about 38 degrees Celsius.
3.
Whip the fresh cream until soft peaks form. Add
the chocolate mixture to the fresh cream in portions with a spatula. Put this
bowl over ice water while mixing. Mix until it is just lightly thickened and then
take off the ice water.
Putting everything
together:
1. Line the ring with mousse film then cut the cake to fit at the bottom of the ring
and then cover with Nutella. Pour about 1/3 of the mousse into the ring over
the cake then place the pumpkin mousse on top. Pour the remaining mousse into
the ring until about 98% full. Put into the refrigerator for about 20 minutes
to start to firm up.
2.
Pour the remaining pumpkin gelatin on top and
spread evenly with a palette knife. Refrigerate for at least 2 hours before removing the cake from the ring for serving.
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