PUMPKIN CAKE WITH BAKED PECAN CUSTARD & CARAMEL

Ingredients

Biscuit (16 cm | 6.3 inch)

240 grams (8.45 ounces) pumpkin puree

200 grams (7.05 ounces) flour

100 grams (3.55 ounces) vegetable oil

140 grams (4.95 ounces) brown sugar

70 grams (2.45 ounces) sugar

7 grams (0.25 ounces) baking powder

2 eggs (2.00 items)

Baked pecan custard (base)

150 grams (5.30 ounces) milk

35 grams (1.25 ounces) sugar

15 grams (0.55 ounces) corn starch

1 egg (1.00 item)

1 egg yolk (1.00 item)

Baked pecan custard (crème)

85 grams (3.00 ounces) pecans

85 grams (3.00 ounces) sugar

1 teaspoon corn starch (1.00 teaspoon)

70 grams (2.45 ounces) butter

1 egg (1.00 item)

Caramel

125 grams (4.40 ounces) sugar

125 grams (4.40 ounces) cream (with high fat content)

25 grams (0.90 ounces) butter

25 grams (0.90 ounces) water

Creme

500 grams (17.65 ounces) cream cheese

160 grams (5.65 ounces) cream (33%)

70 grams (2.45 ounces) powdered sugar

Instructions

Step 1

Ever tried pumpkin baked goods? This cake is moist, juicy, and not overly sugary! Perfect for tea time.

Step 2

For the biscuit (16 cm / 6.3 inches): 1. Cook the pumpkin puree: Boil the pumpkin until soft, drain the excess liquid, and blend until smooth. Don't use baby pumpkin puree! 2. Whip the eggs and both sugars until fluffy. The mixture will be thick because of the sugar. Use room temperature eggs for better volume. 3. Fold in the pumpkin puree into the egg-sugar mixture. 4. Sift and add the dry ingredients. 5. Stir in the vegetable oil. 6. Bake at 160°C (320°F) for about 40 minutes or until a toothpick comes out clean. Bake each layer separately for a tender and moist crumb.

Step 3

For the pecan custard base: 1. Whisk the egg, yolk, sugar, and cornstarch together. 2. Bring the milk to a boil and slowly add to the egg mixture while constantly stirring. 3. Cook the mixture over low heat until thickened, constantly stirring. Cover with cling film and cool completely.

Step 4

For the pecan custard crème: 1. Grind the pecans into fine crumbs and mix with sugar and cornstarch. 2. Mix in softened butter until smooth. 3. Stir in the egg. 4. Combine this crème with the custard base. 5. Pour the mixture into a 14-15 cm (5.5 to 5.9 inch) mold and bake at 180°C (356°F) for about 40 minutes. Cool to room temperature in the mold and then refrigerate overnight.

Step 5

For the caramel: 1. Combine sugar and water in a saucepan and heat over medium until dissolved, turning amber in color. Do not stir, just swirl the pan occasionally. 2. Remove from heat and add butter in small pieces, stirring vigorously. 3. Heat cream separately until hot, then pour it into the caramel slowly, stirring continuously. 4. Boil the caramel down a little. It will thicken in the fridge.

Step 6

For the crème: 1. Whip cream cheese, cream, and powdered sugar together until smooth. The crème should hold its shape and be easy to spread. If too thin, use slightly less cream to achieve desired thickness.

Step 7

Assembling: 1. Layer as follows: Biscuit – soaking (e.g., milk and sugar) – crème – pecan custard – custard borders – caramel – biscuit – soaking – crème – custard borders – caramel – chopped pecans – biscuit – soaking – crème – coating crème.

Servings

This Pumpkin Pecan Delight is a versatile dessert fit for any occasion. Picture this: a cozy fall evening, the aroma of fresh pumpkin and nuts filling your home as you slice this gorgeous cake. Serve it warm with a side of whipped cream or a scoop of vanilla ice cream for that extra touch of indulgence.

For a more elegant touch, drizzle some extra caramel over the top and sprinkle with a handful of chopped pecans before serving. This not only adds a bit of crunch but also makes for a beautiful presentation.

If you're hosting a festive get-together, pair this dessert with a hot cup of spiced cider or a warm chai latte. The spices in the drinks complement the flavors of the cake beautifully, creating a perfect harmony of taste.

Feeling a bit adventurous? How about turning this recipe into cupcake-sized treats? Use a muffin tin and divide the batter accordingly before following the same layering process. These mini versions are perfect for a dessert buffet or as a delightful take-home treat for your guests.

Remember, this cake doesn’t just shine during the fall. Its rich flavors are a hit year-round, making it a wonderful addition to your dessert menu any time of the year!

Equipment

Mixing Bowls

Use large mixing bowls for combining ingredients. A set of various sizes can help manage different tasks easily.

Electric Mixer

An electric mixer makes whipping up eggs and cream cheese a breeze. Hand mixers are great, but a stand mixer can save even more time and effort.

Baking Molds

Opt for 16 cm (6.3 inch) molds to ensure perfect biscuit layers. Silicone molds make the release easier, but metal molds can provide more even baking.

Blender

A trusty blender is vital for making the perfect pumpkin puree. Ensure it’s powerful enough to create a smooth consistency.

Pastry Brush

This is useful for adding milk-soaking to your biscuit layers evenly.

Cling Film

Use this to cover the custard base while it cools to prevent a skin from forming.

Spatula

Essential for scraping down the sides of bowls and ensuring no ingredient is left behind.

Variations

To make this delightful dessert gluten-free, simply replace the regular flour with a gluten-free baking flour blend. Ensure your baking powder is also gluten-free to keep the integrity of the recipe.

For a vegan twist, substitute the eggs with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals one egg). Use dairy-free milk and vegan butter in place of their regular counterparts. Opt for dairy-free cream cheese and plant-based cream for the crème layer. Trust me, these swaps won't compromise the taste; you'll still have a rich, luscious cake to enjoy!

Faq

Why are my cake layers not rising properly?
Ensure you're using fresh baking powder, and be careful not to overmix the batter, which can deflate the air bubbles necessary for rising.
How can I make my pumpkin puree smoother?
Blend the cooked pumpkin with a bit of water until you reach the desired consistency. If needed, strain the puree to remove any chunks.
Why does my custard base form a skin while cooling?
Make sure to cover the custard base with cling film directly on its surface to prevent skin formation during cooling.
Can I use pre-made caramel instead of making my own?
Yes, you can use store-bought caramel, but homemade caramel often tastes fresher and allows you to control the sweetness.
How can I prevent my cake layers from sticking to the molds?
Line the bottom of the molds with parchment paper and grease the sides thoroughly with butter or baking spray.
What’s the best way to store leftovers?
Store any leftover cake in an airtight container in the fridge. It will stay fresh for up to five days, and you can enjoy it chilled or let it sit at room temperature for a bit before serving.