Dessert
Pumpkin Stack Sponge Cake
1 Std. 15 Min.Für 12Nutri-Score D€€
D
1 Std. 15 Min.
1 Std. 15 Min.Pumpkin Stack Sponge Cake
rezept von
The Squeaky Mixer
@thesqueakymixer
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
eggs (at room temperature)Milchprodukte6 Stücke
granulated sugarVorräte200 g
all-purpose flour (sifted)Getreide180 g- cornstarchVorräte30 g
unsalted butter (melted)Milchprodukte40 g- vanilla extractVorräte10 ml
saltGewürze2 g- orange food coloringVorräte5 ml
- buttercream (for filling and crumb coat)Milchprodukte400 g
dark chocolate (melted, for the stem)Vorräte100 g
pro Portion
Nährwerte
265kcal
- Kohlenhydrate
- 27 g
- Eiweiß
- 4 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Backblech
Rührschüssel
Handrührgerät- Sieb
Küchenspatel- parchment paper
- Kuchengitter
- cake ring
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the sponge batter
- Whip the eggs and sugar until pale and tripled in volume.
- Sift in the flour, cornstarch and salt, then fold gently.
- Fold in the melted butter, vanilla and orange food coloring.
- Schritt 2
Bake the sponge sheet
- Spread the batter evenly on a lined baking tray.
- Bake at 180 °C until springy and lightly golden.
- Cool completely on a rack.
- Schritt 3
Cut out the pumpkin layers
- Cut the sponge into equal circles with a cake ring.
- Keep the trimmings for the top dome.
- Schritt 4
Fill and stack
- Brush the layers with syrup if using.
- Stack the sponge circles with buttercream between each layer.
- Crumb coat the whole stack with buttercream and chill.
- Schritt 5
Decorate the pumpkin
- Shape the reserved trimmings into a dome on top.
- Cover with orange-tinted buttercream and smooth the sides.
- Pipe the ridges and add the melted chocolate stem.