Pumpkin Cake Recipe With Mascarpone Cream And Sugared Pecans

Jump to Recipe

Pumpkin block recipe with mascarpone cream and sugared pecans – three layers of the about succulent pumpkin spice cake filled with creamy vanilla mascarpone frosting and spiced sugared pecans; perfect for whatsoever fall commemoration!

I only love pumpkin season don't you? I beloved eating pumpkin in all forms, from soup to cookies! Pumpkin block is i of my absolute favourite cakes to make; soft, moist and lightly spiced it is just so incredibly moreish and is super like shooting fish in a barrel to make too!

Here I've paired the pumpkin spice cake with a smooth, flossy vanilla mascarpone frosting which is not as well sweet and works wonderfully with the spicy cake. I also made some spiced sugared pecans which I scattered between the layers and also used to decorate the cake. They taste amazing, it is really difficult not to swallow the lot of them before they go far onto the cake; and the crunch of the nuts is a really lovely dissimilarity against the soft cake.

This is an impressive looking cake that will feed a crowd and would be perfect for any Autumnal commemoration – birthdays, Halloween, Thanksgiving etc. It is an easy cake to brand but does have a piffling while; I recommend baking the cakes and making the sugared pecans the twenty-four hours earlier you want to serve the cake. The pecans can exist kept in an airtight container and the cakes can be left in their tins and wrapped in clingfilm to go on them fresh.

Here'southward what you'll demand for the pumpkin block recipe:

Pumpkin Layer Cake:

• 1 15oz can pumpkin puree (not pumpkin pie filling)
• ane ½ cups superfine sugar
• 1/two cup sunflower oil
• 3 large eggs
• ii one/two cups all-purpose flour
• one ane/2 tsp baking pulverization
• 3/4 tsp baking soda
• 1/2 tsp table salt
• ane tsp ground cinnamon
• 1 tsp footing ginger
• ane/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• i/8 tsp ground cloves

Ingredients for Sugared Pecans:

• 2 cups pecans
• 1 medium egg white
• 1/two Tbsp water
• 1/four tsp vanilla excerpt
• 1/two cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/iv tsp salt

Ingredients for Mascarpone Cream:

• 18 oz total fat mascarpone
• 2 cups powdered carbohydrate, sifted
• ane ¼ cups heavy cream
• one tsp vanilla bean paste

Step by stride teaching to gear up a delicious Pumpkin cake:

1. To make the cakes, preheat the oven to 350°F. Grease iii vii-8 inch round cake tins and line the bases with blistering parchment.

2. Whisk together the pumpkin puree, sunflower oil, eggs and carbohydrate in a large bowl until smoothen. Sift together the flour, baking powder, baking soda, spices and salt. Tip the dry ingredients into the wet and fold together until smooth.

• Divide the mixture between the prepared tins and level. Broil for about twenty-25 minutes until a skewer inserted into the middle comes out clean. Go out the cakes to absurd in their tins.

4. To brand the sugared pecans, preheat the oven to 300°F and line a baking tray with blistering parchment.

5. Identify the egg white, h2o and vanilla extract in a bowl and whisk until it is frothy. Mix together the sugar, spices and salt in a separate basin. Add together the pecans to the egg white and stir thoroughly to coat then tip them into the sugar mixture and mix well.

6. Tip the mixture out onto the prepared baking canvas and spread it out so that the pecans are in a single layer. Bake for 15 minutes so carefully turn the pecans over and return to the oven for a further 15 minutes. Allow to cool on the tray then store in an closed container.

7. To make the mascarpone frosting; beat together the mascarpone, powdered sugar and vanilla excerpt with an electrical mixer on depression speed until smooth. Add the cream and whisk at a high speed until until it forms potent peaks just exist careful not to over-whip it; stop mixing every bit soon as it is firm. Cover and place in the fridge until needed.

8. To assemble the cake; trim the tops of the block layers to level if needed. Roughly chop about a quarter of the pecans (brand sure you relieve the best looking ones for decorating).

9. Identify one cake layer on a serving plate and spread over a layer of the frosting; scatter over a handful of the chopped pecans and so identify the 2nd cake layer on top and press down gently.

10. Repeat the frosting and pecans then place the last block layer on top, upside downwardly so that the peak of the block is perfectly flat.

11. Spread a thin layer of frosting all over the top and sides of the cake. Place the remaining frosting in a piping purse fitted with a large open star nozzle and pipe swirls of frosting on top of the cake.

12. Identify a whole pecan on acme of each swirl then use little dabs of whatsoever leftover frosting to stick a ring of pecans effectually the bottom edge of the cake. Best eaten the 24-hour interval it is made but volition proceed for a couple of days. Keep the cake refrigerated.

Ingredients

Pumpkin Layer Block:

• 1 15oz can pumpkin puree (not pumpkin pie filling)
• 1 ½ cups superfine sugar
• i/2 cup sunflower oil
• three large eggs
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• three/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• one tsp ground ginger
• i/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/eight tsp ground cloves

Sugared Pecans

• two cups pecans
• 1 medium egg white
• 1/two Tbsp water
• 1/four tsp vanilla excerpt
• 1/two cup granulated sugar
• 1/2 tsp basis cinnamon
• 1/viii tsp ground nutmeg
• 1/iv tsp salt

Mascarpone Foam:

• 18 oz total fat mascarpone
• two cups powdered carbohydrate, sifted
• 1 ¼ cups heavy cream
• i tsp vanilla bean paste

Instructions

1. To brand the cakes, preheat the oven to 350°F. Grease three 7-viii inch round cake tins and line the bases with baking parchment.
2. Whisk together the pumpkin puree, sunflower oil, eggs and sugar in a large bowl until smooth. Sift together the flour, baking powder, blistering soda, spices and salt. Tip the dry ingredients into the wet and fold together until polish.
3. Divide the mixture between the prepared tins and level. Broil for about 20-25 minutes until a skewer inserted into the centre comes out make clean. Go out the cakes to cool in their tins.
4. To make the sugared pecans, preheat the oven to 300°F and line a blistering tray with baking parchment.
5. Place the egg white, h2o and vanilla extract in a basin and whisk until it is frothy. Mix together the sugar, spices and common salt in a dissever bowl. Add the pecans to the egg white and stir thoroughly to coat then tip them into the saccharide mixture and mix well.
7. Tip the mixture out onto the prepared blistering sheet and spread it out so that the pecans are in a single layer. Bake for 15 minutes and so carefully turn the pecans over and render to the oven for a further 15 minutes. Let to cool on the tray then shop in an airtight container.
8. To brand the mascarpone frosting; beat together the mascarpone, powdered saccharide and vanilla extract with an electric mixer on low speed until shine. Add together the cream and whisk at a high speed until until information technology forms stiff peaks but exist careful non to over-whip it; finish mixing as soon equally it is firm. Cover and place in the fridge until needed.
9. To assemble the block; trim the tops of the block layers to level if needed. Roughly chop about a quarter of the pecans (brand sure you relieve the best looking ones for decorating).
10. Identify one cake layer on a serving plate and spread over a layer of the frosting; scatter over a handful of the chopped pecans and then place the 2nd block layer on top and press downward gently.
11. Repeat the frosting and pecans then identify the final cake layer on top, upside down and so that the top of the cake is perfectly flat.
12. Spread a thin layer of frosting all over the peak and sides of the block. Place the remaining frosting in a pipage bag fitted with a large open star nozzle and pipage swirls of frosting on height of the block.
13. Place a whole pecan on peak of each swirl so utilise footling dabs of whatsoever leftover frosting to stick a ring of pecans effectually the bottom border of the cake. Best eaten the day it is fabricated but will keep for a couple of days. Proceed the cake refrigerated.

Nutrition Information:

Yield:

12

Serving Size:

one
Amount Per Serving: Calories: 799 Total Fatty: 52g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 28g Cholesterol: 132mg Sodium: 501mg Carbohydrates: 80g Fiber: 4g Carbohydrate: 55g Protein: 9g

finchershenduch.blogspot.com

Source: https://www.diys.com/pumpkin-layer-cake/

Share this post