Pumpkin Creme Cakes

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Since today is National Pumpkin Day, I decided to make Pumpkin Creme Cakes with a Marshmallow Meringue. This recipe is so delicious!

This dessert was inspired by the layering technique of Hint of Vanilla’s S’mores Custard Cake. When I first saw these on Pinterest, I knew I wanted to try it. I decided to make it with pumpkin instead of chocolate because it’s Fall and let’s face it, everything right now is pumpkin!
   
These are definitely a labor of love. You start with making a small pumpkin sheet cake. Refrigerate it overnight. Then make a pumpkin mousse. Add pumpkin purée, egg yolks, cream, vanilla and sugar to a bowl. This gets cooked in a double boiler until thickened. Then strain it and place into the refrigerator overnight.

You can also make the streusel the night before as well. Mix flour, almond flour, brown sugar and butter in a bowl. Use you fingers to mix everything together until it’s crumbly. Spread on a parchment or foil lined baking sheet and bake until it starts to brown. Cool on a wire rack. Then place the streusel crumbs in a sealed container until ready to use.

The next day, you start the assembly. You will need pastry rings to put them together.Use a cookie cutter the same size as the ring to cut circles out of the pumpkin cake.

Place the pastry rings on a parchment lined small baking pan. Put the rings on top. You will new to use acetate at this point. You can get it at a baking supply store or on Amazon. Take a small strip of acetate and place it inside of the ring until it goes all around the inside of the ring. You shouldn’t need tape to hold it together, but you can if it’s not staying put. It should be higher than the ring so that you can make the dessert taller than the dessert ring.

Press the cake rounds into the acetate lined rings all the way to the bottom. Add about 2 tablespoons of streusel on top of the cakes. You can more if you like a little extra crunch.

Place the pumpkin mousse into a pastry pan and pipe the mousse into the rings about 1 1/2 inches tall. Place into the freezer for 30 minutes.

Now, you need to make the marshmallow meringue. Place egg whites and sugar into the bowl of a standing mixer. Place the bowl over a small pot of boiling water. You want to heat the egg whites until hot to touch, but not to let them cook. Take the bowl off of the water, add vanilla and cream of tartar,  and whip them in the standing mixer until thick and fluffy. Place meringue into a pastry bag and pipe meringue on top of the mousse until it reaches the top of the acetate. Use a knife or off set spatula to smooth the tops of the dessert. Place back into the freezer about 15 to set. For me, the meringue never froze no matter how long I left in the freezer.

When ready to serve, take off the rings by pulling them up. You should still have the acetate remaining. Slowly pull the acetate away. The meringue will stick to it some. Just use the off set spatula to go around the sides, smoothing them again.

Use a torch to toast the marshmallow Meringues. Try not to torch the pumpkin mousse while doing this. Serve right away.

This recipe has a lot of steps to it. But it’s so worth it. It could also probably be made in deep ramekins if you don’t mind not showing the sides of the dessert. Then, you can just torch the tops.

These pumpkin mousse cakes are so delicious and such a great Fall dessert!

*Links for rings and acetate are at the bottom of the page

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