Pumpkin coffee cake with fluffy caramel frosting

This is a perfect cake for all autumnal occasions such birthday or family dinners. Autumnal tastes and colours merge together and as a result is the bonus of pretty decoration on the table. Four layers of cake and everyone velvety, moist and strong in colour. Pumpkin sponge is lightly spicy and coffee sponge is intensive and aromatic. Very fluffy frosting based on Swiss meringue binds everything with clear caramel taste in perfect autumn whole. Enjoy!

 

2 x 2 round sandwich pan 8 inch

 

Coffee sponge:
  • 1 ¼ cups + 1 tablespoon cake flour
  • 7 tablespoons plain malted drink (powder)
  • 1 tablespoon cocoa
  • ½  teaspoon baking soda
  • 1 2/3 teaspoon baking powder
  • 2/3 teaspoon salt
  • 100 ml  canola oil
  • 1 ½ cups granulated sugar
  • 1 egg yolk
  • 1egg
  • 1i ½  teaspoon vanilla ekstract
  • 240 ml milk
  • 160 ml strong hot brewed coffee

Pumpkin sponge

  • 1 ½ cups + 1 tablespoon cake flour
  • 2/3 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/3 teaspoon salt
  • 140 ml  canola oil
  • 1 cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 1 egg yolk
  • 2 eggs
  • 320 ml pumpkin puree

Frosting:

  • 5 white eggs
  • 1 1/3 cup dark brown sugar
  • 500 g mascarpone cheese at room temperature

 

Coffee sponge: grease and line baking pans. Preheat oven to 325°F.

In a medium bowl mix together flour, malted drink powder, cocoa, baking powder, soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until light and fluffy. Add egg, egg yolk and vanilla extract, mix. Gradually add flour mixture to oil mixture alternately with milk, in three batches, beginning and ending with flour mixture, beating just until combined after each addition. On the end add hot brewed coffee and mix together only 30 seconds. Divide the dough evenly between prepared pans. Bake for 25-30 minutes (until a wooden pick inserted in center comes out clean). Cool sponges in pans for 15 minutes then transfer to a wire rack.

Pumpkin sponge: grease and line baking pans. Preheat oven to 325°F.

In a medium bowl mix together flour, baking powder, salt and spices. In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until light and fluffy. Add eggs and egg yolk, one at the time. Mix until combined. Add flour mixture in two batches, mix together. Add the pumpkin puree, mix until incorporated. Divide the dough evenly between prepared pans. Bake for 25-30 minutes (until a wooden pick inserted in center comes out clean). Cool sponges in pans for 15 minutes then transfer to a wire rack.

Frosting: place egg whites and sugar in the bowl of a stand mixer. Whisk together by hand until combined. Heat the saucepan with small amount of water and place the bowl on top of the saucepan to create double-boiler. The bottom of the bowl should not touch the water. Whisk the mixture in the bowl by hand electric mixer until the mixture reaches the temperature of 168°F. Transfer the bowl to the stand mixer and beat meringue on high speed until the bowl returns to the room temperature (about 8-10 minutes). The mixture should be stiff and glossy. Add mascarpone cheese, one tablespoon at the time, still mixing. When the frosting is ready set aside 2 tablespoons of meringue buttercream. Place the first layer of the cake on the serving plate and spread ¼ of the frosting on it. Cover with second cake layer alternate coffee and pumpkin sponges. Repeat with the remaining frosting and sponges. Last ¼ part of the frosting spread on the top and sides of the cake. Place in a piping bag previously hold 2 tablespoons of frosting and make decorations on the top. The bottom part of sides finish with chopped pecans or walnuts.


 

Category: Layered.

Tags: caramel, coffee, pumpkin.

Cocoa tartlets with blackcurrant filling and peanut butter

These blackcurrants tartlets are very tasty and easy to prepare. Cocoa shortbread pastry on the base and simple purple filling will make your day. The flavour of fruits is very distinct, not very sweet, a little bit sour, matches perfectly the cocoa bottom. On the top I made stripes of peanut butter but if you do not like this flavour it could be easily replaced by whipped cream. Enjoy!

 

8 small (ø 4 inch) or 1 big (ø 10 inch)

 

 Base:

  • ½ cup softened butter
  • 4 tablespoon icing sugar
  • 1 egg
  • 1 ¼  cup flour
  • 2 tablespoon cocoa powder

 Filling:

  • 220 g condensed milk
  • 200 g blackcurrant, washed and blended into puree
  • 1 egg
  • 1 egg yolk
  • 4 tablespoon freshly pressed lemon juice

 Topping:

  • 3-4 tablespoon peanut butter or whipped cream

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour and cocoa powder still mixing on medium speed until the dough forms a ball. Remove it from the bowl, wrap in a clear foil and let cool in the fridge for at least 2 hours.

Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square. Cut 8 circles slightly bigger than your tartlets tins or one big for the one big tart. Fill each tin with prepared circle and press to place properly. Line the pastry with baking parchment and weight with baking balls or bean (blind baking). Bake them blind at 350°F for 15 minutes, remove the weight and bake next 5 minutes until become golden brown in colour.

Make filling: stir all ingredients together until combined. Pour the mixture over baked shortbread base. Bake at 350°F for 17 minutes (one big tart for 28 minutes). The filling needs to be set on its whole surface and looked like baked. Remove tartlets from tins and  place on the wire rack to cool completely.

Peanut butter (or whipped cream) place in a pastry bag and pipe desired amount and shape over each tartlet.

 

 

 

Category: Pastries/tarts.

Tags: Currants, peanut butter.

Strawberry yogurt cake

This is not classic fruit cake like sponge with fruits on top. Small pieces of strawberries are one of dough’s ingredients. That causes intensive strawberry taste in every slice of cake and moistness for few days. The cake is easy and quick to prepare in order to have more time to spend outside when warm days come. Enjoy!

 

bundtpan 9 inch

 

 Ingredients:

  • 2 cups flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • a pinch of salt
  • ½ cup butter, melted
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 120 g plain yoghurt
  • 100 g sour cream
  • 200 g strawberries, chopped finely

 Icing:

  • ½ + 2 tablespoon icing sugar
  • 2 tablespoon warm water
  • a drop of pink food coloring

 

 

Preheat oven to 350°F.

In a medium bowl whisk the egg with fork. Add sugar, melted butter, yoghurt, sour cream and vanilla extract. Whisk until combined. In separated bowl mix together flour, baking powder, baking soda and salt. Add strawberry, mix carefully. Pour wet ingredients over the flour mixture. Mix until combined. Transfer the dough into the prepared pan and bake for 30-35 minutes. Cool 15 minutes In pan then transfer into a wire rack.

Icing: beat sugar and water until smooth. Add a food coloring (if desired) and mix. If the icing comes to thick add water (1/2 tablespoon at time). Pour the icing onto cooled cake.

 

 

 

 

Category:Fruit cakes.

Tags: strawberry, yoghurt.