Pumpkin Cake with Orange-Cream Glaze

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This cake can be made 2 days before the holiday and stored in the refrigerator. Before serving, let it sit at room temperature for 1 hour.

Ingredients

Wheat Flour - 3 cups
Baking Powder - 2 teaspoons
Activated Baking Soda - 1 teaspoon
Ocean salt - ½ teaspoon
Butter - 16.9 oz
Brown Sugar - 2 cups
Chinese Five Spice - 1 teaspoon
Chestnut puree - 15 oz
Farm fresh eggs - 3 pieces
Milk - 0.3 cups
Orange zest - 1 tablespoon
Mascarpone Cheese Unagrande - 17.6 oz
Walnuts - to taste
Powdered Sugar - 2 cups

Step by Step guide

Step 1

Preheat the oven to 356°F. Grease 2 baking pans with butter, line with parchment paper, and grease again.

Step 2

In a large bowl, mix the flour, baking powder, baking soda, salt, and spices. In another bowl, beat half of the softened butter with a mixer until creamy. Gradually add the sugar while continuing to beat, then add the eggs one at a time, followed by the pumpkin puree. Gradually fold in the dry ingredients and the milk in several additions. Pour the batter into the prepared pans.

Step 3

Bake the layers until done, about 40 minutes. Cool in the pans for 15 minutes, then transfer to a cutting board, remove the parchment, and let cool.

Step 4

Beat the remaining butter with a mixer. Add the cheese and zest, and beat again. Gradually add the powdered sugar and beat until creamy.

Step 5

Using a cake knife, trim the top of the sponge cake and cut the main part into 2 layers. Repeat the process with the other sponge cake. Place 1 layer on a plate and spread with cream, cover with the next layer, and repeat the process. Spread the remaining cream on top and around the sides. Decorate the top with halved walnuts.