Chocolate layered cake with pumpkin

Submitted by enr on 05 Feb 2013
1.2 kg pumpkin
1/2 cup +6 Tbsp sugar
2 cup flour
220 g butter
4 eggs
1/2 cup water or milk
80 g cocoa
2 tsp baking powder
1 vanilla
1 tsp cinnamon
1/2 dry ginger
1 pinch salt
500 g cream cheese or mascarpone
1/2 cup powdered sugar
200 ml pastry cream
1 orange
1/4 tsp orange pastry powder paints
100 g of dark chocolate
100 ml animal cream
120 ml water
Pumpkin is cut into 4 pieces and sprinkle with 3 tbsp sugar , bake 1 hour in preheated oven 200C degrees with a fan, be passaged. It can be cooked and steam, while the passage is added and the sugar. For convenience, the sheet of pumpkin could be peeled off after being cooked. The base: softens 200 g butter at room temperature, mix 1/2 cup sugar, add eggs gradually cinnamon, ginger, vanilla, baking powder, cocoa, 1 cup pumpkin, 1/2 cup water or milk, stir well, add the flour and a pinch of salt, mix until homogeneous. Place a baking sheet in a large rectangular tray oven 25x35 cm or two trays with a diameter of 26 cm, the base is baked in preheated 180 degrees oven fan for about 30 minutes. Cream: Beat cream. Cream the feta cheese is mixed with powdered sugar, juice of 1 orange and 1 and 1/2 cup of roasted pumpkin. Add cream and paint dissolved in 2 tsp water. A syrup: 2 tbsp of sugar are dissolved in 120 ml water, chilled already bases is syrupy. If the bases are baked in a rectangular tray divided into two in the long side. On the first base half put cream on it is placed second base and put the rest and cream, square base if it is in a form corresponding to the size allowed in large pan, close to two of its sides, the other two sides are pressed with plate and weight. Cake placed in the refrigerator for at least 6 hours. The glaze is made by animal cream boils, add the chocolate, 20 g butter and mix until uniform consistency. Can be made from sour cream, but it should not boil, melt the chocolate and the butter in low temperature uniformity and again to mix with the cream. The glaze is poured over the cake and leave in refrigerator for 30 minutes to set. If used sour cream glaze is thick, but is spectacular if disperse randomly on the surface of the cake. * In the recipe of Bon Appetit is too much pastry cream cream we refer to it slowed from 300 to 200 ml.
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05 Feb 2013
Bon Appetit