Pumpkin Mousse Cake
4 servings
180 minutes
Pumpkin mousse cake is a true embodiment of tenderness and autumn aroma with a Mexican twist. Its light texture and rich pumpkin flavor, complemented by creamy airiness, create a harmony of sweetness and softness. The cognac-soaked sponge adds a gentle warmth to the dessert, while the pumpkin puree and mousse fill it with silky delight. Vanilla notes and lemon hints refresh the taste, while white chocolate and raspberry add an exquisite finishing touch. This dessert is not just a sweet treat; it skillfully combines traditional techniques with modern flavor pairings, turning an ordinary meal into a gastronomic journey. It is served at festive tables and cozy family gatherings, creating an atmosphere of comfort and warm memories.
1
For the sponge cake, beat the egg whites to peaks, adding sugar by the spoonful. Once all the sugar is added, without turning off the mixer, add the yolks one by one. Sift the starch and flour into the egg mixture and gently fold with a silicone spatula. Place 6-10 heaping spoons of batter into a greased pan (depending on the pan size). Level it out and bake 2 sponge layers. We only need one sponge.
- Chicken egg: 3 pieces
- Potato starch: 100 g
- Wheat flour: 100 g
2
For pumpkin puree, cut the pumpkin into slices and place it in a multicooker (steam mode for 35-40 minutes). Cool the cooked pumpkin, peel it, place it in a blender and puree. Set aside part of the puree, about a quarter. Add sugar to taste, a couple of tablespoons of lemon juice, vanilla, and gelatin and heat until the gelatin dissolves. Cool.
- Pumpkin puree: 5 tablespoon
- Sugar: 1 tablespoon
- Vanilla: pinch
- Gelatin: 13 g
3
For the creamy pumpkin mousse, add sugar to the puree and heat over the fire until dissolved, stirring. Add gelatin and dissolve. Cool the mixture. Whip the cream, gradually add powdered sugar, and continue whipping, adding the cooled puree in portions.
- Sugar: 1 tablespoon
- Gelatin: 13 g
- Heavy cream 35% fat: 300 ml
- Icing sugar: 3 tablespoons
4
Soak the biscuit in cognac, press it into a ring, and spread mousse cream on top. Place in the refrigerator for 30 minutes, then add pumpkin puree on the set mousse. Refrigerate for an hour.
- Cognac (brandy): 50 g
5
Decorate with white chocolate and raspberries.
