Pumpkin Tiramisu Cake Recipe with Pumpkin Spice Mascarpone Cream

• Produce

  • 1 tsp Ginger, ground
  • 2/3 cup Pumpkin, canned

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tsp Lemon juice
  • 1/3 cup Pumpkin spice syrup

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Pumpkin spice
  • 1/2 tsp Salt
  • 1 1/2 cup Sugar

• Nuts & Seeds

  • 1 cup Hazelnuts

• Bread & Baked Goods

  • 1 Bar of bittersweet chocolate to shave on top of the cake

• Drinks

  • 2 tbsp Espresso coffee, instant powder

• Dairy

  • 1 18-ounce container Mascarpone cheese
  • 2 cups Whipping cream

• Beer, Wine & Liquor

  • 1 tbsp Amaretto
  • 1 tbsp Hazelnut liqueur

• Liquids

  • 1/2 cup Water

Found on spoonabilities.com

Description

Directions

• Prep: Let eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Lightly grease a 15x10x1-inch baking pan. Line bottom of the pan with waxed paper; grease the paper. Set pan aside. For the cake:
• In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, pumpkin spice, and nutmeg; set aside.
• In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add sugar, beating on medium speed until light and fluffy.
• Stir in pumpkin and lemon juice. Add flour mixture; beat on low speed just until combined.
• Pour batter into the prepared pan, spreading evenly. Sprinkle evenly with nuts.
• Bake for 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn the cake out onto a towel sprinkled with powdered sugar. Remove waxed paper. Cool completely - around an hour. Then, cut cake crosswise into thirds. Coffee Syrup:
• In a small saucepan combine sugar, water, and coffee powder. Bring to a boil over medium heat, stirring to dissolve sugar. Boil gently for 1 minute. Remove from heat. Stir in amaretto and hazelnut liqueur. Pumpkin Spice Mascarpone Cream:
• In a large mixing bowl, beat whipping cream, powder sugar, mascarpone cheese, and spiced Pumpkin Syrup with an electric mixer on medium to high speed until soft peaks form (tips curl). To assemble:
• Place one of the cake layers, nut side up, on a serving plate (if any of the nuts fall off when inverting cake layers, sprinkle them over the cake layers when assembling).
• Drizzle one-third of the Coffee Syrup over cake layer. Then, spread evenly with 3/4 cup Pumpkin Spice Mascarpone Cream. Repeat for second layer.
• Top with remaining cake layer and drizzle with remaining Coffee Syrup. Frost top and sides of cake with remaining Pumpkin Mascarpone Cream.
• Cover and chill cake for 2 to 24 hours.
• If desired, garnish top of cake with additional chopped hazelnuts and shaves of bittersweet chocolate.

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