“pumpkin latte” cake

This time we would like to share a recipe for one of the most popular autumn cakes – The “Pumpkin Latte” cake.
gaika_khv
Recipe by:

gaika_khv

“PUMPKIN LATTE” CAKE

Ingredients

Biscuit
pumpkin puree
240g
8.40oz
1cup
16tbsp
eggs
2pc
vegetable oil
100g
3.38fl oz
white sugar
70g
2.45oz
0.28cup
4.69tbsp
brown sugar
140g
4.90oz
0.56cup
9.38tbsp
salt
0.5tsp
baking powder
7g
0.25oz
0.47tbsp
spices (cinnamon, cardamom, ginger, nutmeg)
1tsp
flour
200g
7oz
0.80cup
13.40tbsp
Crunchy layer
walnuts
60g
2.10oz
4tbsp
breakfast cereals
50g
1.75oz
3.35tbsp
sugar
35g
1.23oz
2.35tbsp
cocoa butter
25g
0.88oz
1.68tbsp
white chocolate
80g
2.80oz
0.32cup
5.36tbsp
Creme
cream cheese
620g
21.70oz
2.48cup
41.54tbsp
cream 33%
150g
5.07fl oz
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
dark chocolate
70g
2.45oz
0.28cup
4.69tbsp
instant coffee
8g
0.28oz
0.54tbsp
boiling water
2tsp

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!