Pumpkin Mousse Cake

For mousse layer I used recipe of my Ginger Pumpkin Mousse.

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3 eggs
7 tbsp sugar
1 tbsp of lemon juice or vinegar
1/2 tsp of vanilla extract
1 tbsp of lemon juice or vinegar
2 tbsp cake flour
3 tbsp corn starch

1 1/2 recipe Ginger Pumpkin Mousse

1 cup orange juice
1 tbsp gelatin
1 tbsp sugar
2 tbsp pumpkin puree

For cake: separate egg whites and yolks. Beat yolks with sugar until fluffy and the color turns pale, and then adds vanilla extract and mix well. Preheat oven at 300 F.

In a clean and grease-free mixing bowl, beat egg whites with lemon juice or vinegar using a mixer until it can form a soft peak. Add in the yolk mixture and combine gently. Sift cake flour and corn starch together into the mixture, slightly combine until incorporated and relatively lump-free, and then pour the batter into the 9″ pan; bake for about 35-40 minutes.

Remove from oven, let cool, cut it to the size of 8″ and then level into 2 slices. Put one slice into the cake ring or spring form. Pour in half the amount of ginger pumpkin mousse onto the cake layer. Gently place the second piece of sponge cake onto the mousse layer. Pour in the remaining half amount of mousse onto the cake layer. Let the cake chill in the refrigerator until almost set.

For “mirror”: soak and dissolve the gelatin in hot juice, add sugar. Add pumpkin puree. Pouring the ‘mirror’ gently on top. Chill overnight till all set.

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