MINI PUMPKIN CAKES WITH CARAMEL PASTRY CREAM AND TOASTED LEMON MERINGUE FROSTING
I can not believe summer is over! It went way too quickly this season, however no wonder because I have been busy shifting (I seriously can not believe how much material we'd crammed in to our old flat ) and shooting my buddy My's book that incidentally is SO much fun.
My and I discovered this small farm store named Kaggagård where we took some images. They had the pumpkins so I decided to bring a couple home. I made those cakes and a few pumpkin pumpkin.
MINI PUMPKIN CAKES WITH TOASTED LEMON MERINGUE FROSTING AND CARAMEL PASTRY CREAM
This is a version of my favourite cake, in which I utilize both pumpkin, pumpkin puree and cream rather than apple sauce/peach puree and carrot. You will find directions for the cake layers here and if you want using carrot or whenever you would like to generate a 6 inch cake.
INGREDIENTS
PUMPKIN CAKE
- 150 g butter
- 3 large eggs
- 150 gram (2/3 cup) sugar
- 65 gram (1/3 cup + 1 1/2 tbsp) Light brown muscovado sugar
- 2 tsp. Baking powder
- 1 1/2 tsp. Baking soda
- 1/4 tsp. flaky salt
- 1 tsp. ground cinnamon
CARAMEL PASTRY CREAM
- 1/2 vanilla bean
- 4 tablespoons.
- 2 tablespoons.
- Pinch of salt
- 1 tablespoon.
MERINGUE FROSTING
- 4 egg whites
- Zest from 1 lemon that is organic
INSTRUCTIONS
PUMPKIN CAKE
- Beat sugars and eggs until fluffy and lighter in color and texture. Add the butter and beat till blended.
- Mix flour, baking soda baking powder, salt and cinnamon in a bowl, then stir into the batter.
- Add pumpkin, pumpkin cream and stir till blended. Pour into the prepared pan and smooth with a spatula.
- Wrap the rounds in plastic wrap or store if not using.
PASTRY CREAM
- Pour cream and milk into a saucepan. Scrape the seeds and add bean and seeds .
- In a medium bowlwhisk together yolks, cornstarch, salt and 1 tablespoon sugar. Put aside.
- Place of sugar at a saucepan. Put the pan over moderate to high heat till the sugar begins melting around the edges. Turn down the heat to low and stir with a spoon until sugar is melted and golden. Take care to not burn off the sugar!
- Very carefully pour a few of the hot milk mixture over the melted sugar (it will bubble up so be certain that you be cautious as this material is sexy!) . Add the milk mixture little by little heat until all is melted.
- Gently pour half the hot milk mixture over the egg mixture to temper the egg whites. Pour back and remove the vanilla bean.
- Set in a water bath, stirring to stop a skin from forming. When mixture is cool, then pour into a bowl and cover with plastic wrap, pressing on on the wrap. Set in the refrigerator until pastry cream is thick and cold -- about two hours but preferably longer.
ASSEMBLY
- Set the little cake layer on cake rack or a plate. Spread with a coating of this pastry cream, then place the cake layer. Set from the refrigerator while you prepare the frosting.
MERINGUE FROSTING
- Set over a saucepan. The bowl must fit snugly, and the bowl shouldn't be touching.
- Whisk the eggs and sugar constantly with a whisk until the mixture reaches roughly 65°C (roughly 140-150°F). Simply rub some mix between your palms, if you do not have a sugar thermometer.
- Remove from the heat, beat until fluffy, white and cool - or electric mixer. This measure can take approximately 5-10 minutes.
- Cover the cakes using toast and frosting the meringue with a kitchen torch.