Secret-Layer Cakes by Dini Kodippili

Author:Dini Kodippili
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2017-10-09T04:00:00+00:00

Pumpkin Spice Latte Cake

PSL lovers unite. Whether you like pumpkin spice lattes or not, I bet you will love this cake. It’s like a pumpkin spice tiramisu, and a great and easy alternative for pumpkin pie on Thanksgiving. Or just a decadent way to celebrate autumn!

Makes one 8-inch (20-cm) cake

Coffee Cake

2½ tsp (3 g) instant coffee granules

½ cup (118 ml) milk

115 g (4 oz) unsalted butter

¼ tsp salt

142 g (5 oz) granulated sugar

2 eggs

1 tsp vanilla extract

115 g (4 oz) all-purpose flour

1 tsp baking powder

Pumpkin Mousse

¼ cup (59 ml) water

2 tsp (6 g) powdered gelatin

230 g (8.1 oz) pumpkin puree

100 g (3.5 oz) granulated sugar

1½ tsp (4 g) pumpkin pie spice

226 g (8 oz) cream cheese, softened

1 cup (236 ml) chilled whipping cream

Stabilized Coffee Whipped Cream

3 tbsp (44 ml) water

1 tsp (3 g) powdered gelatin

1 cup (236 ml) plus ½ tbsp (7 ml) chilled whipping cream, divided

1 tsp instant coffee granules

2 tbsp (30 ml) Kahlua (optional)

¼ cup (33 g) confectioners’ sugar

Ladyfinger Layer

50 g (1.7 oz) granulated sugar

1 cup (118 ml) strong brewed coffee, hot

¼ cup (59 ml) Kahlua (optional)

12 Savoiardi ladyfingers, plus more to decorate (optional)

Coffee Cake

Preheat the oven to 325°F (165°C). Butter and line the bottom of an 8-inch (20-cm) pan with parchment paper and dust the sides with flour.

Dissolve the coffee granules in the milk and set aside.

In a bowl using a hand mixer, cream the butter, salt and granulated sugar until fluffy. Add the eggs, one at a time, whisking well after each addition. Whisk in the coffee, milk and vanilla. Sift the flour and baking powder together and fold it into the batter in two additions until just mixed through.

Scrape the batter into the prepared pan and bake for 20 to 25 minutes, until the cake is slightly springy to the touch or a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly. Turn the cake out onto a cooling rack and let cool completely.

Pumpkin Mousse

Place the water in a small heatproof bowl and sprinkle the gelatin over the surface. Let the gelatin bloom for at least 10 to 15 minutes.

In a saucepan, combine the pumpkin puree, granulated sugar and pumpkin pie spice. Heat over medium heat and stir until the sugar has dissolved and the puree is smooth. Add the bloomed gelatin to the pumpkin and stir to dissolve the gelatin in the residual heat (take care not to let the mixture boil). Remove from the heat as soon as the gelatin has dissolved, transfer to a large bowl and let cool.

When the mixture has cooled, add the softened cream cheese and mix until the cream cheese has no lumps and is mixed smoothly with the pumpkin.

In a separate bowl, whisk the chilled cream until you have soft peaks. Fold the cream into the pumpkin mixture in two additions until just mixed through. Use immediately, before the pumpkin mousse sets.

Stabilized Coffee Whipped Cream

Place the water in a small bowl and sprinkle the gelatin over the water evenly. Set aside for 10 to 15 minutes to let the gelatin bloom.

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