Pumpkin cake with chocolate & pears

Let’s give the floor to Elen: “Nourishing and moist pumpkin biscuit layers, creamy pear filling and two types of chocolate cream mousse... I invented that recipe, so the cake can be probably considered as the authored one. I thought the pumpkin cakes would go well with a pear and I was right. Plus the cream mousse tastes just like chocolate ice cream.

The cake parameters: weight 2.5 kg (88.00 oz), height 11 cm (4.3 inch), diameter 18 cm (7 inch).

Ingredients:

• 3 eggs
• 150 g sugar | 5.30 oz
• 0.5 tsp baking soda
• 150 g vegetable oil (olive/sunflower) | 5.30 oz
• 200 g grated pumpkin | 7.05 oz
• 1 tsp cinnamon
• ¾ tsp nutmeg
• 200 g flour | 7.05 oz

1. Whisk the eggs with sugar and baking soda until white. Add the vegetable oil, and whip.
2. Add the pumpkin grated on a fine grater and mix, then sift the cinnamon, nutmeg, flour and knead with a spatula until smooth.
3. Bake the dough in a mold of 18 cm (7 inch) diameter at a temperature of 180 degrees (356F) for about 40 to 45 minutes Cool the biscuit and put it in the fridge for a day, wrapped in a film. Cut the base into three layers.

Ingredients:

• Pears 4 pcs
• 2 tsp butter
• 1 tbsp sugar
• 6 g gelatin | 0.20 oz

1. Pre-soak the gelatin in cold water in a ratio of 1:5. Peel the pears, cut them into cubes, put in a saucepan, add butter, and put the mixture on a low heat; and simmer until soft for about 10 minutes.
2. Add sugar and increase the heat to medium. After sugar dissolves, remove the mixture from the heat, and add the gelatinous mass. Whisk until the gelatin dissolves.
3. Divide the filling into two parts; place each of them in a separate ring covered with plastic foil, diameter 16 cm (6.3 inch). Freeze for a day.

Ingredients:

• cream cheese or mascarpone 900g | 31.75 oz
• 300g cream 33% | 10.60 oz
• milk chocolate 90 g | 3.15 oz
• bitter chocolate 90 g | 3.15 oz
• gelatin 16 g | 0.55 oz
• powdered sugar 50 g | 1.75 oz

1. Soak the gelatin in the cold water in a ratio of 1:5. Heat 180 g (6.30 oz) of cream to a boil and pour it over the chocolate; add the gelatinous mass. Wait a couple of minutes for the chocolate to start melting and whisk it with a blender until smooth.
2. Whip the cream cheese with powdered sugar and 120 g (4.00 oz) of cold cream, add the chocolate emulsion and stir until smooth. Try the cream; add powdered sugar to taste.

Assemble the cake in a ring 18 cm (7 inch).

1. Wrap the ring with the cling film to avoid wrinkles. Lay the sides with the acetate foil.
2. Pour a little cream-mousse on the bottom, put the first cake layer, then a layer of cream, pear filling, cream again and a second cake layer, cream, filling, cream and third cake. When assembling, simultaneously fill the sides of the cake with mousse.
3. Cover the cake with foil and put in the freezer overnight, or better for 24H. To get the cake out of the ring, heat the ring with a hair dryer. Remove the acetate film and decorate the cake as you wish. The cake turns out to be high, the weight of the cake is 2.5 kg (88.00 oz).

Bon Appetit!