Pumpkin Tiramisu Cake

• Produce

  • 2/3 cup Pumpkin, canned

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Cinnamon, ground
  • 1/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar

• Oils & Vinegars

  • 1 tsp White vinegar

• Nuts & Seeds

  • 1/4 cup Hazelnuts

• Drinks

  • 2 shots Espresso

• Dairy

  • 2 cups Heavy cream
  • 8 oz Mascarpone

• Other

  • optional - 2 oz melted chocolate

Found on cookinglsl.com

Ingredients

• For the cake:
• 3/4 cup all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp salt
• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 tsp white vinegar
• 1/4 cup chopped hazelnuts
• 2 shots espresso + 1 tsp sugar  (strong coffee could be substituted)
• For the mascarpone cream:
• 8 oz Mascarpone
• 2 cups heavy cream
• 1/4 cup powdered sugar (or more if you like it sweeter)
• optional - 2 oz melted chocolate

Directions

• For the cake layers: Preheat oven to 375 F  (190 C). Grease 15x10 inch baking pan and line bottom with parchment paper. Grease the paper as well. In a boel stir together dry ingredients - flour, cinnamon, baking powder and salt. Beat eggs with an electric mixer on high until thick. Slowly add sugar, beating on medium-high until light and fluffy for 3 minutes. Add pumpkin and vinegar, beat until compined. Spread batter in the prepared pan. Bake for 15 minutes, until cake springs back when touched. Loosen edges with a knife and turn cake onto parchment paper, sprinkled with powdered sugar. Let it cool down completely. Cut cake crosswise into 3 rectangles. Prepare mascarpone cream: Beat heavy cream, mascarpone and powder sugar with a mixer on medium-high for 3-4 minutes until soft peaks form. Prepare the coffee syrup: Combine coffee and 1 tsp sugar. To assemble: Place 1 layer on a platter and brush with coffe syrup. Spread mascarpone cream on top. Add the second layer and repeat. Add the third layer, brush with syrup and spread mascarpone cream on top. Spread mascarpone cream on all sides of the cake. Drizzle melted chocolate on top and on the sides of the cake, top with chopped hazelnuts. Refrigerate for 4-6 hours to set.