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).
- 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
- Whisk the eggs with sugar and baking soda until white. Add the vegetable oil, and whip.
- Add the pumpkin grated on a fine grater and mix, then sift the cinnamon, nutmeg, flour and knead with a spatula until smooth.
- 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.
- Pears 4 pcs
- 2 tsp butter
- 1 tbsp sugar
- 6 g gelatin | 0.20 oz
- 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.
- 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.
- 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.
Chocolate cream mousse
- 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
- 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.
- 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).
- Wrap the ring with the cling film to avoid wrinkles. Lay the sides with the acetate foil.
- 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.
- 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).