Recipe Post 2017 N0.19-Pumpkin and Caramel Cake

Happy October! It is unbelievable how the first week of October has spun by- "October,baptise me with leaves! Swaddle me in corduroy and nurse me with split pea soup.October,tuck tiny candy bars in my pockets and carve my smile into a thousand pumpkins. O autumn! O teakettle! O grace!"-Rainbow Rowell 

As it's officially Autumn, I have a preference to baking a cake,blends our likes of this time of the year.

To concoct this tiered cake, you'll require;

150g of caster sugar

150g of unsalted butter

4 large eggs

150g of self-raising flour

1tsp of baking powder

1 tsp of "pumpkin pie spice"(to make this specific spice will be 
mentioned below)

2tbsp of milk

210g of pumpkin puree


For the spread (optional)

4 tbsp of dulce de leche from a jar

70g of pecans,roughly chopped

For the filling:

225g full-fat cream cheese

125g of icing sugar

1tsp of "pumpkin pie spice"

½ x 425g of can pumpkin puree(to make your own pumpkin puree from scratch, seek recipe below)

440ml of double cream
                                                                                                           

How to make "pumpkin pie spice":
Combine ½ tsp of ground cinnamon,¼ tsp of ground ginger, ¼ tsp of nutmeg and a pinch of ground cloves.
                                                                                                           
How to conjure up your own pumpkin puree:

You merely need 1 whole pumpkin and water. First and foremost,slice the pumpkin into quarters,peel and further cut into chunks. *note: you may require assistance when cutting a whole pumpkin. 

Place your pumpkin chunks into a large saucepan,covering with water. Bring this to the boil. Cook this for 20 minutes, until the pumpkin is tender.

Drain well,allowing it to cool. Subsequently, puree the pumpkin either with a food processor or a potato masher. Once pureed, keep in a suitable container. Can be stored in a refrigerator for 3 days or in a freezer for 3-6 months.

NOW onto the actual method:
Firstly, preheat the oven to 180℃/160℃/Gas Mark 4. Grease and line the bases of TWO 23cm cake tins.

Beat together the caster sugar, butter until light and fluffy. Eventually, beat in the 4 large eggs. Mix the self-raising flour alongside the baking powder and "pumpkin pie spice".

Fold this into the cake batter. Mildly fold in the milk and the cooled pumpkin puree. Do this until well combined.


Dispute the mixture into your prepared cake tines. Bake the cakes for 22-25 minutes,when a skewer inserted in the centre comes out clean. Allow to cool.

Briefly, beat the cream cheese in a medium-sized bow,until fluffy. Add in the icing sugar, spice and remaining pumpkin puree.

Beat this until smooth. Be cautious of overbeating, or else the icing will grow runny. Separately, whip the cream, gently folding in the cream cheese mix.

At the point when the cakes are cooled, cut up each cake in half;at the end, you'll have four thin cakes. Position the bottom layer,by choice, onto a plate. Spread over 1 tbsp of dulce de leche,following a quarter of filling. Repeat this step untiil you have a grand tower of pumpkin,cake,caramel and cream. Garnish with pecans and auge(boom)!

Snapshots(to come).

The ACTUAL cake

Prior to this post ending:

As well as October being BakingBoutique's "Baketober",it's also Black History Month!

Song of the month: Paul Robeson- Ol' Man River

Cupcake of the month:

Chocolate and Raspberry Cupcakes

Erin Lanlard

Charity of the month:

Dazu - a charity in the London Borough of Enfield

For poem lovers

To prevent homework from piling...

TV show I'm watching(*NEW FEATURE*)

In all honesty, I've recently developed an amusement for online anime series(I thank Nigahiga for this).

Noragami→here is the first episode with English subtitles.

Let me know what you thought of this week's recipe here or in the comments section below!

Instagram account I've been loving: Bryson Tiller

Check out last week's post here→Recipe Post 2017 No.18

 

That's it from me! Adiós!