Cake

๐—ฃ๐—จ๐— ๐—ฃ๐—ž๐—œ๐—ก ๐—–๐—›๐—ข๐—–๐—ข๐—Ÿ๐—”๐—ง๐—˜ ๐—Ÿ๐—”๐—ฉ๐—” ๐—–๐—”๐—ž๐—˜


โฃ๐‘น ๐‘ฌ ๐‘ช ๐‘ฐ ๐‘ท ๐‘ฌ :

Ingredients:
Cake
4 egg whites, 4 egg yolks
2tbs sugar, 3tbs sugar (40g total)
40g milk
30g oil
2tsp vanilla extract
60g pumpkin/pumpkin puree
70g flour

Chocolate filling:

100g milk chocolate
50g fresh cream
20g butter
60g pumpkin/pumpkin puree

Fresh cream:

300g heavy cream
30g sugar
30g pumpkin/pumpkin puree
1tbsp cinnamon

Note: Pumpkin puree makes a sweeter cake

Instructions:

1. In a large bowl, mix egg yolks, milk, oil, vanilla extract, and pumpkin. Sift in flour. Set aside

2. In another bowl, beat the egg whites for a minute until foamy. Then mix sugar in batches and beat until soft peaks form. Fold this meringue with the yolk mixture gently

3. Line a cake pan with parchment paper. Then pour in batter. Tap the pan to remove any air bubbles

4. Bake for 300F for 90 mins

5. Set aside to chill (the cake should deflate in the middle)

6. In a bowl, mix melted milk chocolate, heavy cream, butter, and pumpkin together. Strain the mixture until smooth. Pour the mixture on the cooled cake. Let the cake chill in the fridge

7. With a mixer, mix the heavy cream, sugar, pumpkin, and cinnamon together until soft peaks form

8. Use an offset spatula to frost the top of the cake, then move to the sides

9. As the final touch, dust a thin layer of cinnamon powder

10. Enjoy!!

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