Monday, December 9, 2013

pumpkin cake with ginger mousse

I got the cake and frosting recipes from two different sites.  The end product was fantastic.  Ginger complements pumpkin very well.  

The recipe is as follows from The Novice Chef and Hungry Rabbit:

Pumpkin Dream Cake from The Novice Chef
Yields a 3 layer cake
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk

1) Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.
2) In a medium bowl, mix flour, baking soda and salt. Set aside.
3) In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.
4) Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)
5) Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.
6) Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

Ginger Mousse Frosting from Hungry Rabbit
Yields enough to frost multilayered cake
4 large egg yolks
1/3 cup (2-3/8 ounces) granulated sugar
1/8 teaspoon fine sea salt
3/4 cup coconut milk or whole milk, divided
1 tablespoon powdered gelatin
1 tablespoon fresh ginger, grated
1 teaspoon pure vanilla extract
1-3/4 cup (14 ounces) heavy cream, divided
1 tablespoon superfine sugar
1 teaspoon Canton (ginger liquor), optional

1. In a medium bowl, whisk egg yolks, sugar, and salt until smooth and fully combined, set aside.
2. Sprinkle gelatin into 1/4 cup of coconut milk and let gelatin bloom for 5 minutes.
3. Add 1/2 cup of coconut milk, 3/4 cup heavy cream, and ginger, to a medium saucepan and bring it to a simmer. Remove from heat and let sit for 30 minutes. After 30 minutes, bring ginger milk to a boil, remove from heat, in a steady stream, strain into yolk mixture.; whisk constantly to prevent curdling. Pour mixture back into a saucepan, and cook over medium heat until ginger milk thickens and coats the back of a spoon, stirring constantly.
4. Remove pan from heat and stir in gelatin mixture until dissolved. Stir in vanilla until incorporated. Pour ginger cream through fine-mesh strainer into nonreactive bowl. Cover surface directly with plastic wrap and let cool. (Refrigerate if making ahead)
5. In a stand mixer fitted with whisk attachment or use a hand mixer, whisk remaining 1-cup heavy cream, superfine sugar, and Canton to soft peak. Gently fold whipped cream into ginger cream until fully incorporated.

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