Ingredients

Biscuit
pumpkin puree
1 cup
240 g
8.40 oz
7.92 fl oz
eggs
2 pc
vegetable oil
0.50 cup
100 g
3.50 oz
3.30 fl oz
white sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
brown sugar
0.50 cup
140 g
4.90 oz
4.62 fl oz
salt
0.50 tsp
2.46 ml
baking powder
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
spices (cinnamon, cardamom, ginger, nutmeg)
1 tsp
4.92 ml
flour
0.75 cup
200 g
7 oz
6.60 fl oz
Crunchy layer
walnuts
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
breakfast cereals
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
sugar
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
cocoa butter
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
white chocolate
0.25 cup
80 g
2.80 oz
2.64 fl oz
Creme
cream cheese
2.50 cup
620 g
21.70 oz
20.46 fl oz
cream 33%
0.50 cup
150 g
5.25 oz
4.95 fl oz
powdered sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
dark chocolate
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
instant coffee
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
boiling water
2 tsp
9.84 ml

Method

Hello everyone! Today we are cooking an unbelievably delicious “Pumpkin Latte” cake! Juicy and delicate pumpkin sponge biscuit, coffee crème with chocolate pieces and crunchy caramelized nuts… It's a real culinary bomb!

The calculation is for a 16 cm (6.3 inch) cake.

Ingredients

For the biscuit:

  • pumpkin puree 240 g | 8.45 oz
  • eggs 2 pcs | 2.00 items
  • vegetable oil 100 g | 3.55 oz
  • white sugar 70 g  2.45 oz
  • brown sugar 140 g | 4.95 oz
  • salt 0.5 tsp | 1.00 tsp
  • baking powder 7 g | 0.25 oz
  • spices (cinnamon, cardamom, ginger, nutmeg) 1 tsp | 1.00 tsp
  • flour 200 g | 7.05 oz

For the crispy layer:

  • walnuts 60 g | 2.10 oz
  • breakfast cereal 50 g | 1.75 oz
  • sugar 35 g | 1.25 oz
  • cocoa butter 25 g | 0.90 oz
  • white chocolate 80 g | 2.80 oz

For the crème:

  • cream cheese 620 g | 21.85 oz
  • cream 33% 150 g | 5.30 oz
  • powdered sugar 100 g (to taste) | 3.55 oz (to taste)
  • dark chocolate 70 g | 2.45 oz
  • instant coffee 7-8 g | 0.30 oz
  • boiling water 1-2 tsp | 2.00 tsp

Sponge biscuit

Cook the pumpkin puree. Wash the pumpkin, and remove the seeds; cut it into large pieces, and wrap in foil. Bake at 200C (392F) for 1 hour. Grind the baked pumpkin with a blender. If the puree is very thick, then add some water. Mix the puree with the eggs and the vegetable oil. Then, add 2 types of sugar, the flour, all the spices, salt and the baking powder. Bake the biscuits in two 16 cm (6.3 inch) ring molds at 170C (338F) for about 30 minutes. Cool them, and cut off the caps; cut each biscuit into 2 layers.

Crunchy layer

Fry the walnuts in a dry frying pan; then add the sugar, and wait until it completely turns into caramel over medium heat, stirring occasionally. Pour the nuts onto a silicone mat, and cool. Then, grind them in a blender. Grind the flakes in a blender as well, and mix them with the nuts. Melt the white chocolate and the cocoa butter in separate bowls. Then, mix both ingredients, and pour them into the dry mixture. Whisk until the nuts and the flakes get covered with chocolate completely. Make three thin 14 cm (5.5 inch) circles from the mass, and freeze them.

Creme

Melt the dark chocolate, and let it cool. Dilute the coffee in the boiling water. Mix the cold cream cheese with the cold cream and the powdered sugar until smooth. Add the melted chocolate, and mix with a mixer (the chocolate will grab into pieces from the cold). Finally, add the cooled coffee, and whip the crème until firm.

Assemble the cake.

Bon Appetit!