“PUMPKIN LATTE” CAKE

Ingredients

Biscuit

240 grams (8.5 ounces) pumpkin puree
2 large eggs (approx. 120 grams or 4.2 ounces)
100 grams (3.5 ounces) vegetable oil
70 grams (2.5 ounces) white sugar
140 grams (5 ounces) brown sugar
0.5 teaspoon salt
7 grams (0.25 ounces) baking powder
1 teaspoon mixed spices (cinnamon, cardamom, ginger, nutmeg)
200 grams (7 ounces) all-purpose flour

Crunchy Layer

60 grams (2.1 ounces) walnuts
50 grams (1.8 ounces) breakfast cereals
35 grams (1.2 ounces) sugar
25 grams (0.9 ounces) cocoa butter
80 grams (2.8 ounces) white chocolate

Crème

620 grams (22 ounces) cream cheese
150 grams (5.3 ounces) heavy cream (33%)
100 grams (3.5 ounces) powdered sugar
70 grams (2.5 ounces) dark chocolate
8 grams (0.3 ounces) instant coffee
2 teaspoons boiling water

Equipment

Blender
Essential for creating smooth pumpkin puree and finely grinding nuts and cereals. Tip: Make sure it's a high-power blender to get the silkiest texture.
16 cm (6.3 inch) Ring Molds
These molds are crucial for baking evenly sized biscuits. Tip: Line them with parchment paper for easy release.
Silicone Mat
Perfect for cooling caramelized nuts without sticking. Tip: Use a heat-resistant mat to handle the high temperature of caramel.
Mixing Bowls
You'll need several bowls for different steps—choose large, sturdy ones. Tip: Chill a bowl before whipping the cream cheese mixture for better results.

Instructions

Step 1

Step 1: Prepare the Pumpkin Puree: Wash the pumpkin, remove the seeds, and cut it into large pieces. Wrap in foil and bake at 200°C (392°F) for 1 hour. Once baked, blend the pumpkin until smooth. If the puree is too thick, add a bit of water. The puree can be prepared and stored in advance to save time on baking day.

Step 2

Step 2: Mix the Biscuit Ingredients: Combine the pumpkin puree, eggs, and vegetable oil in a bowl. Add both types of sugar, flour, spices, salt, and baking powder. Mix thoroughly. Divide the batter between two 16 cm (6.3 inch) ring molds and bake at 170°C (338°F) for about 30 minutes. Let the biscuits cool, then slice off the tops and cut each biscuit into two layers. Ensure the biscuit layers are completely cool before assembling to prevent melting the crème.

Step 3

Step 3: Prepare the Crunchy Layer: Toast the walnuts in a dry frying pan, then add the sugar and stir until it caramelizes. Spread the caramelized nuts on a silicone mat to cool, then grind them in a blender. Also, grind the breakfast cereals and mix with the nuts. Melt the white chocolate and cocoa butter separately, then combine them. Pour the mixture over the nut-cereal blend and stir until well coated. Shape into three thin 14 cm (5.5 inch) circles and freeze. Use a silicone mat for easy removal after freezing.

Step 4

Step 4: Prepare the Crème: Melt the dark chocolate and allow it to cool. Dissolve the instant coffee in boiling water. In a mixing bowl, blend the cold cream cheese, heavy cream, and powdered sugar until smooth. Add the melted chocolate and mix until small chocolate pieces form. Finally, incorporate the cooled coffee mixture and whip until firm. Keep all ingredients cold to achieve a firm texture.

Step 5

Step 5: Assemble the Cake: Layer the biscuit and crunchy circles with the crème in between. Finish with a crème layer on top. Refrigerate the assembled cake for at least 2 hours before serving. Allowing the cake to rest enhances the flavors and makes slicing easier. Bon Appetit!

Servings

Serving this **Pumpkin Latte Cake** is an absolute delight for the senses. Serve it as the star of your dessert table at holiday gatherings or intimate dinners. Garnish with extra caramelized nuts on top for an added crunch and visual appeal. 🍴🎉 For a delightful afternoon tea, pair a slice with a rich, hot cup of coffee or your favorite blend of tea. The cake's **spicy undertones** beautifully complement warm beverages. 🍵☕ Want to up the decadence? Add a dollop of freshly whipped cream or a scoop of vanilla ice cream alongside each slice. The mix of **warm spices** and **cool creaminess** is nothing short of perfection. 🍨✨ And don't forget—leftovers (if there are any!) make an indulgent breakfast treat. Simply serve chilled with a glass of cold milk or a fresh fruit salad for a balanced, delicious start to your day. 🌞🥗

Variations

For those with dietary restrictions, we've got you covered! Gluten-Free Variation: Swap out the regular flour with a 1:1 gluten-free baking flour blend. Make sure to check that all other ingredients are gluten-free, especially the breakfast cereals and white chocolate. Vegan Variation: Replace the eggs with flaxseed eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water). Substitute vegetable oil for the butter in the crunchy layer and use a dairy-free cream cheese and cream for the crème. Opt for a vegan chocolate brand for both dark and white chocolates. 🌱🍫 Enjoy these variations without compromising flavor or texture. Happy baking! 🎉🥳

Faq

What can I use if I don't have a blender?
If you don't have a blender, you can use a food processor to achieve similar results for the pumpkin puree and nut grinding. For pureeing the pumpkin, you can also use a potato masher if needed, although it may not be as smooth.
Can I use canned pumpkin puree?
Yes, you can use canned pumpkin puree to save time. Just make sure it's pure pumpkin and not pumpkin pie filling, which contains additional spices and sugars.
How can I tell if the biscuits are done baking?
Insert a toothpick into the center of the biscuits. If it comes out clean or with just a few crumbs, they're done. The tops should also be golden brown and spring back when lightly pressed.
Can I prepare the crunchy layer in advance?
Absolutely! You can prepare and freeze the crunchy layer up to a week in advance. Just make sure it's stored in an airtight container to maintain freshness.
How do I store leftover cake?
Store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container. It should keep well for up to 5 days.
Can I freeze the assembled cake?
Yes, you can freeze the assembled cake. Wrap it tightly with plastic wrap, followed by aluminum foil to prevent freezer burn. It can be frozen for up to a month. Thaw overnight in the refrigerator before serving.