Caramel-pumpkin cake recipe
Recipe for a light caramel cake with dulce de leche and pumpkin mousse.
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
Serving: 100gCalories: 320kcalWeglowodany: 25gProtein: 5gTłuszcz: 22g
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