Pumpkin cream cake

Pumpkin Cream and Marzipan Cake

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 3 hours and 50 minutes (including cooling)
Number of servings: 8

Who doesn’t love a dessert that combines the warm and comforting flavors of autumn with an elegant appearance? The pumpkin cream cake is an excellent choice for any occasion, from birthdays to festive meals. This simple yet refined recipe is sure to impress everyone, and the combination of pumpkin and orange will give it a unique and memorable taste.

The history of this dessert takes us back to culinary traditions that celebrate seasonal ingredients. Pumpkin, a symbol of autumn, has been used for centuries in both sweet and savory dishes. Whether it's pies, soups, or cakes, pumpkin brings not only flavor but also essential nutrients. Additionally, the addition of marzipan adds elegance and a playful look, perfect for celebrating the season.

Ingredients

For the base:
- 1 egg
- 80 g sugar
- 75 g flour
- 1 tablespoon oil
- 1 tablespoon milk
- 1 tablespoon cocoa
- 1/4 teaspoon baking powder
- Zest of 1/2 orange

For the cream:
- 200 g pumpkin puree (preferably fresh, but canned can also be used)
- 50 g sugar
- 75 g mascarpone
- 200 ml whipping cream
- Juice and zest of 1/2 orange
- 5 g gelatin

For finishing:
- 100 g marzipan

Step by Step

1. Preparing the oven and the base
Start by preheating the oven to 190 degrees C. This step is important as a well-heated oven will ensure even baking of the base. In a bowl, use a mixer to beat the egg together with the sugar at maximum speed. Continue mixing until the mixture doubles in volume and becomes creamy and light in color.

2. Adding wet ingredients
Reduce the mixer speed to the lowest setting. Add the oil and milk, mixing gently to incorporate the ingredients. These will help keep the base moist.

3. Dry ingredients
In another bowl, combine the flour, cocoa, baking powder, and orange zest. The latter will add a fresh citrus flavor, balancing the sweetness of the pumpkin. Sift the dry mixture over the wet mixture and fold gently with a spatula, being careful not to overwork the batter.

4. Baking the base
Line a 15 cm diameter cake pan with parchment paper, then pour in the prepared mixture. Bake the base for 20 minutes or until firm to the touch and a toothpick inserted in the center comes out clean. After baking, allow it to cool completely.

5. Preparing the pumpkin cream
Start by hydrating the gelatin. Place the gelatin in the orange juice mixed with a tablespoon of cold water and let it sit for 10 minutes. Then, heat the gelatin in a double boiler or microwave until completely melted, being careful not to boil it.

6. Creating the cream
In a bowl, combine the pumpkin puree with the sugar, zest, and juice of the orange, then add the melted gelatin. Mix well. Add the mascarpone and gently mix until perfectly combined. In another bowl, whip the cream until firm, then gently fold it into the pumpkin cream.

7. Assembling the cake
Line the pan where you baked the base with plastic wrap. Cut the base into two equal halves. Place the first half at the bottom of the pan, cover with a generous layer of pumpkin cream, and then place the second half of the base on top. Cover the cake with plastic wrap and refrigerate for 3-4 hours, or until the cream sets.

8. Finishing with marzipan
Once the cake has set, remove it from the refrigerator. Roll out the marzipan into an even layer and cover the cake with it. If desired, you can use the remaining marzipan to create small pumpkins or other decorative shapes to give the cake a playful touch.

Serving Suggestions

This pumpkin cream cake pairs perfectly with a cup of citrus tea or a creamy cappuccino. Additionally, vanilla ice cream or a caramel sauce would add a decadent touch to the dessert.

Tips and Useful Advice

- Pumpkin puree: If you choose fresh pumpkin, steam or roast it until soft, then mash it. Make sure it is well-drained before use to avoid diluting the cream.
- Gelatin: If you don’t have gelatin, you can use agar-agar as a vegetarian alternative. Follow the instructions on the package for use.
- Variations: You can experiment with other flavors by adding cinnamon or nutmeg to the pumpkin cream for an even richer taste.

Nutritional Information

This cake contains approximately 300 calories per serving (depending on serving size and ingredients used). It is a good source of vitamins (especially A and C), thanks to the pumpkin, and offers a decent amount of healthy fats from the mascarpone and cream.

Frequently Asked Questions

1. Can I use canned pumpkin?
Yes, canned pumpkin is a convenient choice and can save time. Just make sure it is pure pumpkin puree, not pie filling.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the base and cream, being careful to adjust the other ingredients to maintain texture.

3. Can this cake be frozen?
Yes, the cake can be frozen. It is recommended to freeze it without marzipan, and before serving, let it sit at room temperature to thaw.

This pumpkin cream and marzipan cake is a true feast for the taste buds, and each step of the preparation will encourage you to enjoy the creative process of cooking. I encourage you to experiment, play with flavors, and add your personal touch to this recipe!

 Ingredients: Ingredients for the base: - 1 egg - 80 g sugar - 75 g flour - 1 tablespoon of oil - 1 tablespoon of milk - 1 tablespoon of cocoa - 1/4 teaspoon of baking powder - grated zest from 1/2 orange Ingredients for the cream: - 200 g pumpkin puree - 50 g sugar - 75 g mascarpone - 200 ml whipped cream - juice and zest from 1/2 orange - 5 g gelatin Finishing: - 100 g marzipan

 Tags:  pumpkin cream cake