SPICED PUMPKIN CAKE 50G PER ITEM
Whip Top cake, eggs and butter in a planetary mixer with the whisk attachment at medium speed for 10 minutes. Then, gently combine the pumpkin and almond.
Spiced pumpkin caramel latte
Pumpkin pies are eaten for thanksgiving because they are not only tasty but readily available and follow tradition. The pumpkin pie is a symbol of the land and the cultivation of pumpkins and squashes by Native Americans.
This is a modern version on what is an Old Time Favorite that continues to evolve in new heights of appesarance and flavour whilst maintaing the fundamental essence of tradition.
As with all that we do here at Dobla we wanted to take to a new dimension and the introduction of the Dobla Spring leaf green is a perfect connection to bringing a new magical dimension to tyhis wonderful cake.
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Recipe
Download RecipeSPICED PUMPKIN CAKE 50G PER ITEM
- Top Cake 500g
- Eggs 200g
- Unsalted Butter 200g
- Pumpkin Puree 300g
- Ground Almonds 125g
- Vangilia Bourbon 4g
- Ground Cinnamom 2g
- Total 1456g
VANILLA CREAM CHEESE
- Panna Cotta Mix 100g
- 35% Cream 500g
- Mascapone 500g
- Vangilia Bourbon 2g
- Lemon Zest 5g
- Lemon Juice 15g
- Total 1122g
VANILLA CREAM CHEESE
Boil cream, add onto panna cotta, whisk, add remaining ingredients, mix until smooth consistency. Pour into 3mm depth frames, freeze, cut to desired shapes.
ORANGE CINNAMON COMPOTE
- Seville Orange Segments 315g
- Orange Zest 10g
- Cinnamon 1g
- Soft Brown sugar (1) 10g
- NH Pectin 3g
- Soft Brown sugar (2) 145g
- Citric Acid Solution 3g
- Grand Marnier 30g
- Total 535g
ORANGE CINNAMON COMPOTE
Place oranges, zest in dry pan, heat with pectin and sugar (1). Add (2) and heat to 51 brix (102°C). Add citric solution and grand marnier. Place in container until needed.
WHIPPED BUTTER ORANGE CARAMEL
- Toffeedor Caramel 190g
- Orange Juice 190g
- Orange Zest 115g
- Salted Butter 40g
- Total 535g
WHIPPED BUTTER ORANGE CARAMEL
Whip all ingredients together, spread evenly on silpat mat to 3-4mm. Place in Freezer.
Cut layer shape.
WALNUT GALETTA CRUNCH
- Walnuts Chopped 100g
- Date Syrup 50g
- Delicrisp Classic 50g
- Sea Salt 1g
- Total 201g
WALNUT GALETTA CRUNCH
Heat a pan, dry roast walnuts until light colouration. Add date syrup, salt and deli-crisp. Once melt together, spread on a sheet and roll to 5mm. Leave to crystaile, then cut desired shape.
ORANGE SOAK
- Sugar 100g
- Glucose 50g
- Orange Juice 100g
- Orange Zest 10g
- Total 260g
ORANGE SOAK
Heat ingredients to 65°C.
PUMPKIN CHOCOLATE SHELL 35GR PER ITEM
- Sinfonia Bianco 200g
- Orange Cocoa Butter 5g
- Yellow Cocoa Butter 2g
- Total 207g
PUMPKIN CHOCOLATE SHELL 35GR PER ITEM
Temper the cocoa together to create a pumpkin colour. Line a silicone mould. Preferbly a pumpkin style one. Leave to crystallise then demould ready for use.
Assembly, layout and finishing
Take the mould create the layers a ingredients as follows
Spiced Orange Compote
Pumpkin Cake
Orange Soak
Whipped Butter Orange caramel
Walnut Crunch
Vanilla Cream Cheese
Pumpkin Cake
Orange Soak-
Lastly finish with the elegant Dobla Spring Leaf Green & Pumpkin 2D.