Pumpkin Cake with Orange-Cream Glaze
Baking and Desserts • World
Description
This cake can be made 2 days before the holiday and stored in the refrigerator. Before serving, let it sit at room temperature for 1 hour.
Ingredients
- Wheat Flour 3 cups
- Baking Powder 2 teaspoons
- Activated Baking Soda 1 teaspoon
- Ocean salt ½ teaspoon
- Butter 15 oz
- Brown Sugar 2 cups
- Chinese Five Spice 1 teaspoon
- Chestnut puree 15 oz
- Farm fresh eggs 3 pieces
- Milk 0.3 cups
- Orange zest 1 tablespoon
- Mascarpone Cheese Unagrande 20 oz
- Walnuts to taste
- Powdered Sugar 2 cups
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Grease 2 baking pans with butter, line with parchment paper, and grease again.
Step 2
In a large bowl, mix the flour, baking powder, baking soda, salt, and spices. In another bowl, beat half of the softened butter with a mixer until creamy. Gradually add the sugar while continuing to beat, then add the eggs one at a time, followed by the pumpkin puree. Gradually fold in the dry ingredients and the milk in several additions. Pour the batter into the prepared pans.
Step 3
Bake the layers until done, about 40 minutes. Cool in the pans for 15 minutes, then transfer to a cutting board, remove the parchment, and let cool.
Step 4
Beat the remaining butter with a mixer. Add the cheese and zest, and beat again. Gradually add the powdered sugar and beat until creamy.
Step 5
Using a cake knife, trim the top of the sponge cake and cut the main part into 2 layers. Repeat the process with the other sponge cake. Place 1 layer on a plate and spread with cream, cover with the next layer, and repeat the process. Spread the remaining cream on top and around the sides. Decorate the top with halved walnuts.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!