It's authoritatively pumpkin season and I have quite recently the fall dessert formula for you! This dazzling caramel walnut pumpkin cake formula is stacked with the most inconceivable fall flavors! It's made with home-made caramel sauce, salted caramel buttercream and fragile spiced pumpkin cake layers. You'll adore each and every chomp of this luxurious fall dessert! It's the ideal Thanksgiving pastry formula!
This pumpkin cake formula is about the pumpkin! On the off chance that you love spiced pumpkin lattes, you're going to cherish the flavor right now. The cake layers are made with pumpkin puree and spiced with cinnamon and nutmeg, loaning a warming flavor to the layers. The pumpkin puree makes the cake layers excessively damp and fragile, not substantial by any means!
I want to utilize locally acquired pumpkin puree however you can likewise make your own at home. Simply cut a pumpkin down the middle and scoop out the seeds. Spot the parts onto a preparing sheet and wrap firmly with foil. Heat the pumpkin at 375F for 45 mins to 60 minutes, until the substance is fork delicate. Scoop out the prepared pumpkin substance into a nourishment processor and puree until the blend is smooth. Presto, all done!
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INGREDIENTS
For Pumpkin Cake:
- 3/4 cup (180 ml) canola or vegetable oil
- 4 large eggs
- 1 cup (200 g) white granulated sugar
- 1 tsp vanilla extract
- 1 15-oz can (425 g) pumpkin puree
- 2 cups (250 g) all-purpose flour
- 4 tsp (16 g) baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 recipe 'Salted Caramel Buttercream'
- 1 recipe 'Home-Made Caramel Sauce'
- 1 1/2 cups (190 g) chopped pecans
- caramel chocolates, for garnish
INSTRUCTIONS
- Preheat the oven to 350F and prepare 3, 8-inch round cake pans by spraying the sides with a baking spray and lining the bottoms with parchment paper.
- In a large mixing bowl, whisk together the oil, eggs, sugar and vanilla for 2 to 3 minutes, until smooth and creamy. Add in the pumpkin puree and whisk again until a uniform mixture forms. In a separate bowl, combine the dry ingredients: flour, baking powder, cinnamon, nutmeg and salt. Sift the dry ingredients into the batter, then whisk just until well incorporated.
- Divide the batter evenly between the three pans and use an offset spatula to level the batter. Bake in the preheated oven for 26 to 28 minutes, or until a toothpick inserted into the center comes out clean. Once done baking, allow the cake layers to cool completely on a wire rack.
- Meanwhile, prepare the caramel sauce and salted caramel buttercream. Allow the caramel sauce to cool before using in the cake; this can also be prepared the day before. Transfer about 2 cups of the buttercream into a large pastry bag tipped with a star tip; I used Ateco tip #847.
- Once cake layers have cooled, assemble the cake. First, spread a generous amount of buttercream on to the layer, then pipe a barrier ring around the edge of the layer. This will help keep the caramel sauce inside. Add about 3 to 4 tablespoons of caramel sauce into the center, then top with a handful of pecans. Add the next layer and repeat the process.
- Frost the top and sides of the cake and level off with a spatula; watch my video recipe for step-by-step tutorial. Before garnishing the top, allow the cake to set in the refrigerator for at least 30 minutes. Garnish the top with dollops of cream, more pecans, and chocolate squares. Drizzle the caramel down the sides of the cake for a finishing touch.
- Keep cake refrigerated if not serving within a day. Remove the cake from the fridge at least an hour before serving to allow the layers to soften.
For more detail : bit.ly/2xnjMQW
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