Caramel-Pumpkin Cake
Recipe for a light sponge cake with dulce de leche and pumpkin mousse
In autumn, we love pumpkin cakes. They are usually aromatic and more rustic cakes, where simplicity and taste are emphasized. But pumpkin can also be an ingredient in more “sophisticated” cakes and desserts. An example is my caramel-pumpkin cake, where we have a delicious combination of caramel sponge cake and pumpkin-dulce de leche mousse. The cake is light and delicious, and no one will guess that there is pumpkin puree inside :) I highly recommend it!
Table of contents
Caramel-Pumpkin Cake recipe step by step
If you like light and fluffy cakes full of flavor, then you must try this recipe!
Caramel-pumpkin cake recipe
Wyposażenie
- Baking pan approximately 20/30 cm in size.
Składniki
ingredients for caramel sponge cake
- 2 eggs (size L)
- 50 g sugar (- 1/4 cup)
- 1 package caramel pudding (- mine was 35 g)
- 1 tablespoon wheat flour – all-purpose (- slightly heaped)
ingredients for dulce de leche and pumpkin mousse
- 250 g mascarpone cheese (- chilled)
- 200 g dulce de leche (- from a can)
- 100 g pumpkin puree
- 3 teaspoons gelatin (+ a little water)
- 500 ml heavy cream (- well chilled)
ingredients for chocolate glaze
- 100 g chocolate (- I used milk chocolate)
- 75 ml heavy cream
additional ingredients for the cake
- approx 120 g dulce de leche
- bitter cocoa (- optional)
Instrukcja
How to make caramel sponge cake for the cake
- Transfer eggs and sugar to a bowl.2 eggs, 50 g sugar
- Beat until the mixture is thick and almost white.
- Meanwhile, sift the pudding powder and flour through a sieve.1 package caramel pudding, 1 tablespoon wheat flour – all-purpose
- Add the flour with pudding to the beaten eggs and gently mix.
- Transfer the sponge cake batter to the prepared pan and level the surface.
- Bake at 170 degrees (fan-assisted) for about 10 minutes – until a dry stick comes out clean.
- After baking, remove the sponge cake from the pan, place it upside down on the counter, and gently peel off the baking paper. Cool.
- Transfer the cake back to the pan and if you like moist sponge cakes, lightly moisten it – e.g., with tea.
- Spread the top of the sponge cake with dulce de leche – you can optionally skip this step.approx 120 g dulce de leche
How to make chocolate glaze for the cake
- Heat the heavy cream in a saucepan; when it’s slightly hot, add the broken chocolate and stir until completely dissolved. Set aside to cool.75 ml heavy cream, 100 g chocolate
How to make dulce de leche and pumpkin mousse
- Place mascarpone cheese, dulce de leche, and pumpkin puree in a bowl – blend until the mixture is smooth.250 g mascarpone cheese, 200 g dulce de leche, 100 g pumpkin puree
- Beat the cold heavy cream at high speed until it is thick.500 ml heavy cream
- Cover the gelatin with cold water – add enough to cover the gelatin and set aside to swell.3 teaspoons gelatin
- Briefly heat the gelatin until it becomes liquid (e.g., in a microwave), add a tablespoon of pumpkin mixture to it and mix thoroughly.
- Pour the gelatin into the pumpkin mixture and quickly blend.
- Add the whipped cream and mix with a spatula.
- Transfer the mousse onto the sponge cake and level the top.
- Pour the cooled glaze over the top of the cake – you can lightly swirl the glaze with the mousse using a toothpick.
- Refrigerate the cake so that the mixture slightly sets.
- Before serving, you can additionally sprinkle the cake with bitter cocoa.bitter cocoa
Wartości Odżywcze
Cake with pumpkin and dulce de leche mousse – notes
Today I have for you a recipe for caramel-pumpkin cake, although at first glance no one will guess that this cake is made with pumpkin.
And not on the second glance either :D because you can’t taste it, but it’s there!
This cake proves that pumpkin can also be used in cream and mousse cakes.
I once made a pumpkin cake with caramel, but there the pumpkin was added to the cake, and here the pumpkin is in the cream.
How to make a cake with dulce de leche and pumpkin mousse – tips
For this cake, you will need pumpkin puree – on the blog you will find a post with a video on how to prepare pumpkin puree. If you don’t know how to make pumpkin puree, I encourage you to read this post.
We start by baking the sponge cake – you can bake it even a day earlier and store it wrapped in foil to prevent it from drying out.
How to make a caramel sponge cake?
I made the caramel sponge cake with caramel pudding powder and a little wheat flour. The cake is meant to be low, so two eggs are enough. Buy caramel pudding for half a liter of milk – a package weighing 35-40 g.
We prepare the sponge cake traditionally, bake it, and let it cool. We also remove the baking paper so that it’s easier to cut the cake later.
How to make pumpkin mousse?
Pumpkin-dulce de leche mousse is a combination of pumpkin puree, mascarpone cheese, and heavy cream. Additionally, for stability, I added a little gelatin. The mousse ingredients should be chilled – especially the mascarpone cheese and heavy cream. If the heavy cream is not well chilled, it won’t whip! Which cream will be best? I used 30% liquid cream and I’m providing the cake’s calorie count with it. You can also use 36% cream.
I used canned dulce de leche – I didn’t use the whole can – you can use it for another cake (for example, you can make chocolate cake with dulce de leche cream). I spread part of the dulce de leche on top of the sponge cake and added part to the mousse.
I blended mascarpone cheese with dulce de leche and pumpkin puree, separately whipped the cream, combined them, and added gelatin. I spread the prepared mousse on the caramel sponge cake.
Finally, I poured milk chocolate glaze over the cake – later it turned out that this tipped the scales for me and the cake was too sweet. Therefore, before serving, I additionally sprinkled it with bitter cocoa. If you like sweet cakes, milk chocolate will be perfect; if not, use dark chocolate.
After preparation, store the caramel-pumpkin cake in the refrigerator for the mixture to set.
I tell you, the cake delighted everyone.
It tastes wonderful, is light and fluffy, and perfect with coffee :)
Be sure to try it and let me know how you liked it!
P.S.
By the way, I recommend my book “Beata’s Best Bakes” where you will find recipes for sweet treats for every occasion :)
Recommended mousse cake recipes
Be sure to check out my other recipes for delicious mousse cakes that you can prepare for various occasions. Here I recommend, among others, these three recipes:
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Caramel Pumpkin Cake Recipe
Today, I’d like to invite you to join me in making an incredibly delicious autumn cake featuring pumpkin purée. This cake consists of a caramel sponge cake topped with a light and fluffy pumpkin and kajmak (dulce de leche) mousse. Even though a vegetable is used in this cake, you can't taste it at all when eating. You absolutely have to try it to see for yourself! So, first bake the caramel sponge cake made with caramel pudding powder, and then prepare the kajmak and pumpkin mousse. Aside from these ingredients, you will also need mascarpone cheese, heavy cream, and gelatin.
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