Jack O' Lantern Layer Cake
Ingredients
- For the cake:
- 300 grams butter
- 350 grams sugar
- 2 Tbsps Vanilla sugar
- 8 eggs
- 500 grams Pastry flour
- 4 tsps Baking powder
- 150 grams cocoa powder
- 250 grams yellow Pumpkin
- 250 grams Whipped cream
- 1 pkg whipped cream stabilizer
- butter (for the pan)
- breadcrumbs (for the pan)
- 300 grams butter
- 300 grams Vegetable fat
- 4 eggs
- 400 grams sugar
- 1 cup Espresso
- For decorating:
- candied Limes
- 1 Rolled pastry with chocolate fillings
- Licorice
- Licorice lace
Preparation steps
For the cakes: Grease a savarin cake pan with butter and sprinkle with breadcrumbs. Beat the butter and eggs until foamy. Stir in the sugar and vanilla sugar. Add the flour and baking powder. Divide the dough in half, stir the cocoa powder in one half. Dice the pumpkin flesh and simmer with some water for 10 minutes. Puree and strain through a sieve and mix it into the second half of the dough.
Bake each cake in the oven at 180°C (approximately 350°F) for one hour. Loosen from the mold and let cool. Beat the whipped cream. Place the pumpkin cake on a large plate with the rounded side down. Spread cream on the top and cover with the chocolate cake with the rounded side up. Allow to cool.
For the butter cream, beat the butter and vegetable fat until fluffy. Beat in the sugar and eggs alternately into the cream. Slowly add the espresso until the butter cream turns an orangish color. Apply a thick coat of butter cream to the entire assembled cake.
For decorating: Put the candied lime slices around the hole in the center to create the stem. Form the eyes and nose with the chocolate pieces. Outline the mouth with the licorice lace and use the licorice pieces to create the teeth. Refrigerate two hours before serving.
