PUMPKIN TIRAMISU CAKE

PUMPKIN TIRAMISU CAKE image

Categories Cake Dairy Dessert Freeze/Chill

Yield 8-10

Number Of Ingredients 21

Ingredients

Pumpkin Cake
3 eggs
2 ¼ c. sugar
1 c. oil
2 ¾ c. pumpkin puree
2 ¾ c. + 1 T AP flour
¾ tsp. Salt
½ T baking soda
¾ tsp. Cinnamon
½ tsp. Nutmeg (fresh grated is best)
¼ tsp. Cloves
½ tsp ginger
1/8 tsp. Allspice
Mascarpone filling
6 egg yolks (may use 4.5 oz. pasteurized yolks if you like)
2 ¼ c. confectioners sugar
½ cup cream
4 ½ T dark rum
3 containers (17.5 oz) mascarpone cheese (cold)
2 ½ tsp. Gelatin
¾ cup espresso (for assembly)

Steps:

Cake: Preheat oven to 350º. Sift flour, salt and spices in large bowl. In a mixer, combine eggs and sugar on med. speed. Add oil and mix to combine. Add the pumpkin puree and continue to mix. On low speed add dry ingredients until combined. Line bottom and sides of two 8-inch cake pans with vegetable spray and parchment paper. Divide batter evenly between both pans. Bake in oven for about 30 minutes, or until toothpick comes out clean. Let cakes cool for 10 minutes in pan, then invert onto cooling racks. Mascarpone filling: Soften gelatin in 3 TBL cold water for about 5 minutes. Whisk egg yolks and confectioners sugar for 5 minutes in mixer until pale and airy. Heat gelatin in small saucepan until it dissolves into a liquid. With the mixer on low speed, slowly pour gelatin into side of bowl, being careful no to touch sides of bowl or whisk. Increase mixer to med to incorporate gelatin, for 30 seconds. Increase to high for 1 minute. Stop mixer. Add cream and rum. Mix on med. speed to combine, then high for 20 seconds. Stop mixer. Add cheese, and combine on low speed for 30 seconds. Increase to med. speed for 30 more seconds, then on high sped for 20 seconds. Cream should be very thick. Store in refrigerator. Assembly: Trim cakes and slice each into two layers. You will need three 1-inch high layers. In an 8-inch spring form pan, lay one cake layer on bottom and brush with espresso. Spread 3 cups of the mascarpone cream on top of cake layer with an offset spatula. Repeat this layering process with remaining ingredients. You will end with only cream on top, which you will level off with the spatula. Place cake in freezer for about 3 hours, until set. Remove cake to refrigerator 1-½ hours before serving. To serve, remove ring, gently. (If you have a torch you may want to lightly warm the sides of the spring form pan with a medium flame to allow for a cleaner release.) To serve, sprinkle with cocoa powder.