Looking for a unique cake recipe for a special occasion? Try this extraordinary one that combines pumpkin and orange flavors!
Ingredients:
Pumpkin Orange Mousse:
- White chocolate – 200 g
- Brown sugar – 40 g
- Hokkaido pumpkin – 250 g
- Eggs – 3
- Orange – 1
- Heavy cream (30%) – 400 ml
- Water – 50 ml
- Gelatin – 8 g
Sponge Cake:
- Sugar – 100 g
- Cinnamon – 1 teaspoon
- Cloves – 5 pieces
- Eggs – 4
- Cocoa powder – 20 g
- Wheat flour (type 450) – 100 g
- Potato starch – 15 g
- Baking powder – 1 teaspoon
- Rum – 2 tablespoons
Additional:
- Milk chocolate – 100 g
- Fresh mint – 2 tablespoons
- Orange – 3 pieces
Preparation:
Step 1:
- Cake – Divide the pumpkin into smaller pieces. Wash the pumpkin, remove the seeds, peel, and chop into small pieces. Place the pumpkin in an ovenproof dish with a small amount of water, cover, and bake in an oven preheated to 180°C for about 40-50 minutes until soft. Set aside to cool.
Step 2:
- Cake – Bake the sponge cake. Beat egg whites with sugar until fluffy. Grease the mold with melted butter and dust with cocoa. Grind cloves and cinnamon in a mortar. Mix the egg yolks with the beaten egg whites. Add wheat flour, potato starch, baking powder, cocoa, spices, and rum, and gently mix. Pour the batter into the mold, smooth the surface, and bake in an oven preheated to 180°C for 30-35 minutes. Remove the baked sponge and let it cool.
Step 3:
- Wash the orange thoroughly. Grate the zest directly into a bowl where you will prepare the mousse on steam. Then peel and fillet the fruit. Squeeze the remaining pulp for juice. Add the fillets with juice to the baked pumpkin and blend into a smooth mixture.
Soak the gelatin in water. In the bowl with orange zest, add egg yolks and sugar, and beat on steam until fluffy. Add soaked gelatin and chopped white chocolate, and mix until completely dissolved. Finally, combine the mixture with the pumpkin-orange puree and let it cool. Gradually add whipped cream to the cold cream and mix well.
Grate milk chocolate with a vegetable peeler and place it in the refrigerator.
Level the cooled sponge cake from the top, cut it into 3 equal layers, and trim the edges. In a cake pan, alternately place soaked orange juice sponge cake and mousse. Smooth the top layer of cream. Place the cake in the refrigerator for about 1.5-2 hours. Remove the chilled cake from the mold and decorate with chocolate shavings, chocolate pieces, orange slices, and mint leaves.
