Pumpkin Mousse Cake
Baking and Desserts • Mexican
Description
Pumpkin Mousse Cake
Ingredients
- Chicken Egg 3 pieces
- Potato protein 5 oz
- Wheat Flour 5 oz
- 10% cream 10 fl oz
- Gelatin 0 oz
- Powdered Sugar 3 tablespoons
- Chestnut puree 5 tablespoons
- Vanilla salt a pinch
- Sugar 1 tablespoon
- Cognac 0 oz
Step-by-Step Guide
Step 1
For the sponge cake, beat the egg whites until peaks form, gradually adding sugar by the spoonful. Once all the sugar is added, without turning off the mixer, add the egg yolks one at a time. Sift the starch and flour into the egg mixture and gently fold in with a silicone spatula. Spoon 6–10 heaping tablespoons of batter into a greased mold (depending on the size of the mold). Level it out and bake 2 sponge cake layers. We only need one sponge.
Step 2
For the pumpkin puree, cut the pumpkin into slices, place in a slow cooker (steam mode — for 35–40 minutes). Once cooked, cool the pumpkin, peel it, place it in a blender, and puree. Set aside about a quarter of the puree. Add sugar to taste, a couple of tablespoons of lemon juice, vanilla, gelatin, and heat until the gelatin dissolves. Cool.
Step 3
For the creamy pumpkin mousse, add sugar to the puree and heat over the fire until it dissolves, stirring. Add the gelatin and dissolve it. Cool the mixture. Whip the cream, gradually adding the powdered sugar and continue whipping, adding the cooled puree in portions.
Step 4
Soak the sponge with cognac, place it in a ring mold, and spread the mousse cream on top. Refrigerate for 30 minutes, then spread the pumpkin puree over the set mousse. Place in the refrigerator for an hour.
Step 5
Decorate with white chocolate and raspberries.
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