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
- 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
- 1i ½ teaspoon vanilla ekstract
- 240 ml milk
- 160 ml strong hot brewed coffee
- 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
- 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.
Tags: caramel, coffee, pumpkin.