Pumpkin and orange blend together wonderfully. Prepare an extraordinary cake following our pastry chef’s idea!
Ingredients
- White chocolate – 200 g
- Brown sugar – 40 g
- Hokkaido pumpkin – 250 g
- Eggs – 3
- Orange – 1
- Cream (30% fat) – 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
Additionally
- Milk chocolate – 100 g
- Fresh mint – 2 tablespoons
- Oranges – 3
Preparation
Step 1 Cake – Divide the pumpkin into smaller pieces. Wash the pumpkin, cut it into smaller pieces, and remove the seeds. Peel and cut into small chunks. Place the pumpkin in a heatproof dish with a small amount of water, cover, and place in an oven preheated to 180°C (356°F) and bake until soft for about 40-50 minutes. Set aside to cool.
Step 2 Cake – Bake the sponge cake. Beat the egg whites with sugar until fluffy. Grease the baking pan with melted butter and dust with cocoa. Grind cloves and cinnamon in a mortar. Add egg yolks to the beaten egg whites and mix. Add wheat flour, potato starch, baking powder, cocoa, spices, and rum – mix gently. Pour the batter into the pan, smooth the surface of the cake, and place in an oven preheated to 180°C (356°F) for 30-35 minutes. Once baked, set the sponge cake aside to cool.
Step 3 Cake – Wash the orange thoroughly. Grate the zest directly into a bowl where we will prepare the mousse in a steam bath. Then peel and segment the fruit. Squeeze the remaining pulp to extract the juice. Add orange segments 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 over steam until fluffy. Add soaked gelatin and crushed white chocolate, mix until completely melted. Finally, combine the mixture with the pumpkin-orange puree and set aside to cool. Gradually fold in the whipped cream into the cold cream and mix well.
Grate milk chocolate with a vegetable peeler and place in the refrigerator.
Level the cooled sponge cake from the top, cut into 3 equal layers, and trim the edges. In a cake tin, alternately place soaked orange juice sponge cake and mousse. Smooth the top layer of the cream. Place the cake in the refrigerator for about 1.5-2 hours. Remove the chilled cake from the tin and decorate with chocolate shavings, chocolate pieces, orange slices, and mint leaves.
