Deser
Pumpkin Stack Sponge Cake
1 godz. 15 minPorcje: 12Nutri-Score D€€
D
1 godz. 15 min
1 godz. 15 minPumpkin Stack Sponge Cake
przepis od
The Squeaky Mixer
@thesqueakymixer
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
eggs (at room temperature)Nabiał6 kawałki
granulated sugarSpiżarnia200 g
all-purpose flour (sifted)Produkty zbożowe180 g- cornstarchSpiżarnia30 g
unsalted butter (melted)Nabiał40 g- vanilla extractSpiżarnia10 ml
saltPrzyprawy2 g- orange food coloringSpiżarnia5 ml
- buttercream (for filling and crumb coat)Nabiał400 g
dark chocolate (melted, for the stem)Spiżarnia100 g
na porcję
Wartości odżywcze
265kcal
- Węglowodany
- 27 g
- Białko
- 4 g
- Tłuszcz
- 16 g
czego użyjesz
Przybory
Blacha do pieczenia
Miska
Mikser ręczny- Sito
Łopatka kuchenna- parchment paper
- Kratka do studzenia
- cake ring
Pędzelek kuchenny
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Cut out the pumpkin layers
- Cut the sponge into equal circles with a cake ring.
- Keep the trimmings for the top dome.
- Krok 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.
- Krok 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.