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Pumpkin Creme Cakes

Ingredients

Cake

  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 cup buttermilk
  • 1 cup pumpkin puree

Streusel

  • 1/4 cup almond flour
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 4 tbsp butter

Pumpkin Mousse

  • 1 cup heavy cream
  • 2 egg yolks
  • 1 tsp vanilla
  • 1/4 cup sugar
  • 1/2 cup pumpkin puree
  • 1 tbsp cornstarch

Marshmallow Meringue

  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 tsp vanilla
  • 1/4 tsp cream of tartar

Instructions

Cake

  • Pre-heat oven to 350 degrees. Mix pumpkin, oil, eggs, buttermilk, and spices together. Add the dry ingredients and mix again. Pour into a butter and floured 9 inch pan. Bake for 50-60 minutes. Cool on a wire rack.  Refrigerate overnight.

Streusel

  • 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. Place the streusel crumbs in a sealed container until ready to use.

Pumpkin Mousse

  • In a bowl, whisk together egg yolks, sugar, pumpkin, cornstarch and vanilla. Set aside.  
    Heat the cream in a double boiler until hot, but not boiling.  Pour cream into egg mixture a little at a time while constantly whisking until completely mixed.  Pour mixture back into the double boiler.  Add vanilla. Whisk until mixture get thicken enough to coat the back of a spoon.  Strain mixture then place it into a container and refrigerate overnight.

Meringue

  • In the metal stand mixer bowl set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and the sugar is dissolved, about 3 minutes until hot to touch. Take the bowl off of the water and attach it to the stand mixer fitted with the whisk. Add the vanilla and cream of tartar and beat at medium speed until firm. Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes.  

Assembly

  • Place metal pastry rings on a parchment lined small baking pan.  Take a small strip of acetate and place it inside of the ring until it goes all around the inside of the ring. It should be higher than the ring so that you can make the dessert taller than the height of the rings.
    Use a cookie cutter the same size as the rings to cut circles out of the pumpkin cake.  Press the cake rounds into the acetate lined rings all the way to the bottom. Add 2 tablespoons of streusel on top of the cakes. 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.
    Fill meringue in a piping bag. Pipe meringue on top of the mousse until in reaches the top of the acetate. Use a knife or off set spatula to smooth the tops.  Place back into the freezer about 15 to set.
    When ready to serve, take off the rings by pulling them up.  The acetate should still be 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.  Serve right away.