Pumpkin Candle-Shaped Cake (Autumn Layer Cake)

Ingredients

• 600 g Pumpkin (squash) cut into pieces (Cook in microwave until tender, then blend into puree.)
• 300 g All-purpose flour (Sift with leavening and spices.)
• 10 g Baking powder (About 2 teaspoons.)
• 5 g Ground cinnamon (About 2 teaspoons.)
• 2 g Ground ginger (About 1 teaspoon.)
• 3 g Fine salt (A good pinch.)
• 250 g Unsalted butter, at room temperature (Should be very soft.)
• 250 g Brown sugar (For caramel flavor.)
• 120 ml Vegetable oil (grapeseed) (Does not have a strong flavor.)
• 3 unités Egg yolks (Medium-sized eggs.)
• 3 unités Egg whites (Should be at room temperature before beating.)
• 300 ml Heavy cream (35% fat) (Whip until stiff.)
• 250 g Mascarpone (Take out of fridge 15 min before use to soften.)
• 30 g Powdered sugar (To lightly sweeten the whipped cream.)
• 200 g White chocolate (Melt and put in a small bottle for drizzles.)
• 150 ml Water (For sugar syrup.)
• 100 g Granulated white sugar (For the syrup.)

Instructions

1. Prepare the pumpkin puree

   Cut the pumpkin into large pieces, place in a microwave‑safe container, cover and cook on high power 5 min until tender. Blend until smooth puree.

   Time: PT15M

2. Sift the dry ingredients

   In a large bowl, sift the flour, baking powder, cinnamon, ground ginger and salt. Set aside.

   Time: PT5M

3. Cream the butter and brown sugar

   In another bowl, beat the softened butter with the brown sugar until the mixture becomes pale and creamy.

   Time: PT5M

4. Incorporate the oil and egg yolks

   Add the vegetable oil then the three egg yolks to the butter‑sugar mixture, beat until homogeneous.

   Time: PT3M

5. Add the dry mixture

   Fold the dry mixture into the wet mixture gradually, mixing on low speed until the batter is smooth.

   Time: PT5M

6. Incorporate the pumpkin puree

   Pour the cooled pumpkin puree into the batter and gently mix until fully incorporated.

   Time: PT3M

7. Whip the egg whites

   In a clean bowl, whisk the egg whites until stiff, glossy peaks form.

   Time: PT8M

8. Fold in the whipped egg whites

   Using a spatula, gently fold the whipped egg whites into the batter in three additions, lifting the mixture to avoid deflating.

   Time: PT5M

9. Prepare the pans and preheat the oven

   Generously butter three 15 cm cake pans, line the bottom with parchment paper. Preheat the oven to 180 °C.

   Time: PT5M

   Temperature: 180°C

10. Bake the cake

    Divide the batter evenly among the three pans (about 1/3 of the batter per pan). Bake 45 minutes, or until a toothpick comes out clean.

    Time: PT45M

    Temperature: 180°C

11. Cool the sponge cakes

    Let the cakes cool 20 minutes in the pans, then unmould onto a rack and let cool completely.

    Time: PT20M

12. Prepare the sugar syrup

    Bring 150 ml water to a boil with 100 g white sugar for 2 minutes. Remove from heat and let cool to room temperature.

    Time: PT5M

13. Prepare the mascarpone whipped cream

    In a large bowl, whisk the heavy cream until stiff. Add the softened mascarpone, whisk gently until fully incorporated, then add the powdered sugar and whisk a few seconds more.

    Time: PT10M

14. Assemble the layers

    Place the first cake disc on a support, brush generously with sugar syrup. Spread 1 cm of mascarpone whipped cream on top. Repeat with the two remaining discs, making sure the edges are well aligned.

    Time: PT15M

15. Smooth the cake

    Place the 15 cm acrylic disc on top of the assembled cake. Using a cake scraper, smooth the surface and sides. Remove the disc and patch any holes with a little cream.

    Time: PT10M

16. Melt the white chocolate

    Melt the white chocolate in a bain‑marie or microwave (30 s, stir, repeat until smooth). Pour into a small fine‑spout bottle.

    Time: PT5M

17. Create the chocolate drizzles

    On the cooled cake, draw white chocolate drizzles from top to bottom while rotating the cake on a turntable. Repeat 4 times, gradually shortening the drizzles. Place the cake in the refrigerator 2 minutes between each series to set the chocolate.

    Time: PT10M

18. Add the decorative candle

    Insert a small candle (or a chocolate stick) in the centre of the cake and cover the top with a light stream of white chocolate to hide the candle base.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

6 g

Carbohydrates

60 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pumpkin (squash) cut into pieces: Canned pumpkin puree
• Instead of All-purpose flour: Whole wheat flour
• Instead of Baking powder: Baking soda + vinegar
• Instead of Ground cinnamon: Pumpkin pie spice blend
• Instead of Ground ginger: Fresh grated ginger (½ tsp)
• Instead of Fine salt: Sea salt
• Instead of Unsalted butter, at room temperature: Vegetable margarine (for dairy-free version)
• Instead of Brown sugar: White sugar + molasses
• Instead of Vegetable oil (grapeseed): Sunflower oil, Canola oil
• Instead of Egg yolks: Egg puree (3 tbsp)
• Instead of Egg whites: Aquafaba (¼ cup)
• Instead of Heavy cream (35% fat): 30% fat whipping cream
• Instead of Mascarpone: Cream cheese (e.g., Philadelphia)
• Instead of Powdered sugar: Fine granulated sugar
• Instead of White chocolate: Vegan white chocolate
• Instead of Granulated white sugar: Cane sugar

Equipment Needed

• Microwave
• Immersion blender or blender
• Sieve
• Electric mixer (or hand whisk)
• Silicone spatula
• 15 cm round cake pan (x3)
• Parchment paper
• Cooling rack
• Bread knife or cake cutter
• 15 cm acrylic disc (optional)
• Cake scraper (offset spatula) (optional)
• Fine‑spout bottle (or piping bag) (optional)
• Oven
• Small saucepan

Critical Steps — Do Not Skip

• Fold in the whipped egg whites gently to keep the cake light.
• Bake the cake until a toothpick comes out clean.
• Smooth with the acrylic disc to obtain a perfectly flat surface.

Chef Tips from the Video

• Lightly dust cinnamon on top before the chocolate for an extra visual effect.
• Use a kitchen thermometer to verify the oven has reached 180 °C before baking.
• For a 'melted wax' effect, add a small amount of cocoa butter to the melted white chocolate.

Troubleshooting

Storage

Refrigerator: Store the whole cake or slices in an airtight container 3‑4 days.

Freezer: Wrap each slice in plastic film then in a freezer bag, keep up to 2 months.

Room temperature: Consume within 2 hours after decoration, otherwise refrigerate.

Make-Ahead Tips

• Bake the sponge cakes ahead and keep them wrapped in the refrigerator.
• Prepare the mascarpone whipped cream the day before; it keeps 24 h refrigerated.
• The sugar syrup can be made ahead and stored in an airtight jar.