Textural pumpkin & peach cake

Ingredients

Pumpkin biscuit

225 grams (8 ounces) egg
250 grams (8.8 ounces) pumpkin puree
160 grams (5.6 ounces) butter
10 grams (0.35 ounces) sour cream (15%)
180 grams (6.35 ounces) sugar
220 grams (7.8 ounces) flour
8 grams (0.28 ounces) baking powder
80 grams (2.8 ounces) pecans
5 grams (0.18 ounces) lemon zest

Peach & pumpkin confit

50 grams (1.8 ounces) peach puree
50 grams (1.8 ounces) pumpkin puree
45 grams (1.6 ounces) sugar
2 grams (0.07 ounces) agar
2 grams (0.07 ounces) pectin

Peach & pumpkin mousse

100 grams (3.5 ounces) peach puree
100 grams (3.5 ounces) pumpkin puree
200 grams (7 ounces) whipping cream
15 grams (0.53 ounces) gelatin
30 grams (1 ounce) water

Inner cream

500 grams (17.6 ounces) cream cheese
100 grams (3.5 ounces) whipping cream
100 grams (3.5 ounces) powdered sugar

Finish coating

340 grams (12 ounces) cream cheese
115 grams (4 ounces) butter
80 grams (2.8 ounces) powdered sugar

Equipment

Oven
Of course, you need an oven to bake the pumpkin and the finished biscuits. Make sure it’s preheated to get the best results!
Blender
You’ll need a good blender to achieve smooth puree blends and lump-free batters.
Mixing Bowls
Different sizes will help you handle wet and dry ingredients separately before combining.
Wire Rack
Essential for cooling down the baked biscuits evenly.
Metal Rings
Use 18cm for baking the biscuit and 16cm for assembling the confit and mousse layers. Pro-tip: Lightly grease them for easier removal.
Cling Film
Wrapping the biscuits in cling film helps maintain moisture while refrigerating.

Instructions

Step 1

Step 1: Preheat the oven to 356°F (180°C). Preheating ensures the oven reaches the desired temperature by the time you're ready to bake.

Step 2

Step 2: Remove the pumpkin peel and seeds, cut the pulp into small pieces. Then bake these pieces in the oven at 356°F (180°C) until soft. Refrigerate afterwards. Baking the pumpkin softens it, making it easier to puree.

Step 3

Step 3: Beat the room-temperature butter with sugar until light and fluffy. Ensure the butter is at room temperature for easier mixing and a fluffier texture.

Step 4

Step 4: Beat the room-temperature eggs and baked pumpkin with a blender until smooth; add sour cream, and beat again until smooth. Blending the eggs and pumpkin ensures an even distribution of flavor.

Step 5

Step 5: Pour the egg mixture into the butter mixture, and beat until smooth. Combining the mixtures thoroughly is key to a consistent batter.

Step 6

Step 6: Sift the dry ingredients through a sieve, and mix well. Sifting removes lumps and adds air, making the batter lighter.

Step 7

Step 7: Add the dry ingredients to the mixture, and knead to form a homogeneous batter. Avoid over-mixing to keep the batter light and airy.

Step 8

Step 8: At the very end, add chopped pecans and lemon zest. The pecans add crunch while the lemon zest enhances flavor.

Step 9

Step 9: Bake in two rings with a diameter of 18 cm (7.09 inches) at 347°F (175°C) for about 40 minutes. Baking time may vary; check for doneness with a toothpick.

Step 10

Step 10: Cool the finished biscuit on a wire rack, then wrap in cling film, and refrigerate for at least 8 hours. This helps to set the flavor and texture.

Step 11

Step 11: Each of the biscuits must then be cut lengthwise into two parts. A serrated knife works best for cutting cakes.

Step 12

Step 12: Mix the sugar with pectin and agar. Combining these dry ingredients first ensures even distribution.

Step 13

Step 13: Heat the puree to light steam, mash with a blender until smooth, and return to the heat. A smooth puree is essential for a good texture in the confit.

Step 14

Step 14: Pour the sugar, pectin, and agar mixture into the puree. Stir continuously to avoid lumps.

Step 15

Step 15: Boil for 3-5 minutes. Boiling activates the pectin and agar, helping the mixture set.

Step 16

Step 16: Pour into a 16 cm (6.30 inches) metal ring, and freeze. Freezing helps set the confit quickly.

Step 17

Step 17: Soak the gelatin in cold water. This process is called blooming, which ensures smooth incorporation into the puree.

Step 18

Step 18: Mix the pumpkin puree and peach puree until smooth. Uniformity in texture is important for the mousse.

Step 19

Step 19: Melt the gelatin in the microwave until liquid, and add to the puree, then mix. Ensure the gelatin is fully melted to avoid lumps.

Step 20

Step 20: Whip the cream to the consistency of sour cream, and add to the fruit mixture. Mix carefully. Don't over-whip; it should be soft peaks, not stiff.

Step 21

Step 21: Pour the mixture over two metal rings with a diameter of 16 cm (6.30 inches) and freeze. Freezing helps the mousse set properly.

Step 22

Step 22: Combine all ingredients for the inner cream, and whip until homogeneous. Use a stand or hand mixer for the best results.

Step 23

Step 23: Whip the softened butter and powdered sugar until light. Whipping incorporates air, making the mixture fluffier.

Step 24

Step 24: Add the cream cheese in several additions, and whip until combined. Adding it gradually ensures a smooth mixture.

Servings

There’s a special joy in serving these pumpkin and peach pastries, whether you’re the host 🥳 or the lucky guest! If you’re planning a cozy autumn brunch 🍂, these pastries are sensational when paired with a steaming cup of spiced chai or a classic Earl Grey tea. Their rich, pumpkin and peach flavors create a warm, comforting vibe! 🍮

For a more decadent experience, consider presenting your pastry on a decorative cake stand, garnished with a sprinkle of powdered sugar and a few roasted pecans. Add a side of whipped cream for a luxurious bonus.✨

Hosting a family gathering? These pastries shine brightly at the dessert table, alongside bowls of fresh, seasonal fruits 🍑. They also pair wonderfully with a dollop of vanilla ice cream or a drizzle of caramel sauce. 🍦🍮 Your guests will remember these sweet treats long after the last bite!

Variations

Gluten-Free Variation 🌾🚫: Simply substitute the all-purpose flour with a high-quality gluten-free flour blend. Make sure it includes xanthan gum to maintain the desired texture.

Vegan Variation 🌱: Replace the eggs with flaxseed eggs (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg). Use vegan butter and vegan cream cheese for the coatings and fillings. As for the whipping cream, opt for a coconut cream substitute to maintain that creamy goodness. 🍰

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 or even a hand mixer for smooth purees.
How do I know when the biscuits are done baking?
The biscuits are done when a toothpick inserted into the center comes out clean, and they have a golden-brown color.
Can I use canned pumpkin puree?
Yes, canned pumpkin puree is an excellent substitute and can save you a lot of time.
How do I prevent my mousse from becoming too runny?
Make sure to whip your cream to stiff peaks and carefully fold it into the fruit filling to maintain its airy texture.
Can I make this recipe ahead of time?
Absolutely! You can prepare all the components in advance and assemble the pastries a day before serving. They store well in the fridge.
How do I get a smooth finish coating?
Whipping the softened butter and powdered sugar until light before adding the cream cheese helps achieve a smooth finish.