Pumpkin Spice Layered Cake
It wouldn’t be thanksgiving without pumpkin spice, and friends... this recipe really does take the cake!!!! Using baked pumpkin purée, fresh nutmeg, mascarpone and topped with a pumpkin seed crackle... you’ll want to save room for an extra large slice!
1 cup butter softened
1 1/2 cups sugar
2 ts pure vanila extract
2 cups homemade pumpkin purée (seperate instructions below)
1 ts freshly grated nutmeg
2 ts cinnamon
1/2 ts jamaican spice
2 ts baking powder
3/4 ts baking soda
2 1/2 cups all purpose flour
1 pack (500 ml) mascarpone cheese
1 1/2 cups heavy cream
1/3 cup icing sugar
2 ts pure vanilla extract
PUMPKIN SEED CRACKLE
Raw seeds of 1 pumpkin
1/4 cup melted butter
1/2 cup maple syrup
1/3 cup sugar
Sprinkle of salt
Preheat the oven to 350 F and butter and flour two round baking pans.
In a bowl, combine the flour, baking powder, baking soda and spices. Whisk together and set aside.
In another bowl or electric mixer, cream the butter and sugar until fluffy. Add the vanilla and one egg at a time, beating until smooth.
Mix in the pumpkin purée and beat until well incorporated.
Add the dry ingredients, being careful not to over mix. Spread the batter evenly in the prepared pans.
Bake for about 30 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool for 10 minutes. Unmould and let cool completely before slicing the cake in half to creat two layers per cake. NOTE: you can speed up the cooling process by wrapping each cake in food wrap and place in the frezzer for 15 min.
Raise the heat to 400 F
Spred the pumpkin seeds over a baking sheet and bake them for 10 min to dry them out, being careful not to burn them.
In a bowl mix the melted butter, sugar, syrup and salt and then add the dried seeds and mix until evenly coated.
Spread evenly over baking sheet agai and bake another 10 min or until the sugar starts to caramelize but not burn.
Revove from the oven and let cool a few minutes before using a spatula to break up the crackle. Set aside.
In another bowl empty the mascarpone and add the vanilla and 1/3 cup of cream. Whisk together until smooth. Gradually add more cream until you've added a full cup and then mix in the sugar and the remaining cream.
Place 1 layer of cake on a cake stand and add 1/4 of the mascarpone frosting, speading it evenly across the layer with a spatula. Repeat the process until all 4 layers have been covered in cream.
Sprinkle freshly grated nutmeg on top and add the pumpkin seed crackle.
Refridgerate at least 1 hour to let set before serving and keep remaining slices refridgerated
Slice the pumpin in half and then quarters, removing the seeds to be used later. Place face down on a baking sheet and add just enough water to cover the entire surface. Bake uncovered at 350 F for 20 min or until the pumpkin is tender. Remove from the oven and let cool. Scoop out the flesh into a blender and add 3 tbs of cold water. Blend on high until the pumkin is velvety smooth (add a ts of water if the purée is too thick, until it is smooth). Keep unused purée in the fridge 1 week or can to preserve longer. Use it in tons of recipes like soups, pasta sauces and muffins.