Ingredients: |
Ingredients: For the Cake:
1 cup plus 2 tablespoons cake flour, plus more for dusting the pans
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
4 eggs, room temperature
1⅓ cups granulated sugar
1 cup canned pumpkin, preferably Libby's
1 tablespoon fresh lemon juice
1 cup finely chopped hazelnuts, toasted
Softened butter for greasing the pans
For the Coffee Syrup:
½ cup granulated sugar
½ cup water
2 tablespoons instant espresso coffee powder
1 tablespoon Amaretto
1 tablespoon hazelnut liqueur
For the Maple Cream:
2 cups heavy cream
1 8-ounce carton Mascarpone cheese
¼ cup pure Maple syrup
Unsweetened cocoa powder, preferably Ghirardelli's, for garnish
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Directions: |
Directions:1). Grease three 9-inch round cake pans with softened butter. Line the bottom of the pans with parchment paper. Grease the pans and parchment again with butter and dust with flour. Shake off any excess. In a small bowl sift together the first six ingredients through the nutmeg.
2). Preheat the oven to 375 degrees. In the bowl of an electric mixer, fitted with the paddle attachment, beat the eggs on high speed, about 5 minutes or until the mixture is thick and a lemon color. Gradually add the sugar, beating on medium speed until light and fluffy, about another 2 to 3 minutes. With the mixer on low speed, beat in the pumpkin and lemon juice. With the mixer on low, add the flour mixture in 3 batches and mix just until combined. Divide the batter among the prepared pans and spread evenly. Sprinkle with the nuts.
3). Bake about 15 minutes or until the cakes spring back when lightly touched and a toothpick inserted in the center comes out clean. Immediately loosen the edges of the cakes from the pans. Remove the cakes from the pans and carefully peel off the parchment. Cool the cakes, nut sides up, on wire racks. Sprinkle any loose nuts on the cakes.
4). For the coffee syrup, in a small saucepan combine ½ cup sugar, ½ cup water, and 2 tablespoons instant espresso coffee powder. Bring to a boil over medium heat, stirring to dissolve the sugar. Gently boil 1 minute. Remove from the heat. Stir in the Amaretto and hazelnut liqueur.
5). For the Maple Cream, in the bowl of an electric mixer fitted with the whisk attachment, beat 2 cups of heavy cream with the mascarpone cheese, and ¼ cup pure maple syrup on high speed until soft peaks form.
6). To assemble the cakes, place one cake layer, nut side up, on a serving plate. Drizzle with one-third of the Coffee Syrup. Spread with ¾ cup of the Maple Cream. Repeat with the cake, syrup, and cream layer. Add the remaining cake layer and drizzle with the remaining syrup and generously frost the top with cream. Spread the remaining cream around the sides of the cake. Angle a long, clean spatula vertically against the cake to scrape the excess cream off the sides. Cover and chill 2 to 24 hours before serving, if you like, top with additional hazelnuts and sprinkle with cocoa powder. Store in the refrigerator. |
This recipe for Pumpkin Tiramasu Layer Cake is from