INGREDIENTS
- The pumpkin sponge:
- – 175 g of 0000 flour.
- – 1 tsp of cinnamon powder.
- – 1 tsp baking powder.
- – 6 eggs.
- – 200 g of sugar.
- – 320 g of very dry kabutia pumpkin puree
- Chocolate mousse:
- – 450 g of chopped milk chocolate.
- – 120 cc of milk.
- – 120cc of cream.
- – 1 tbsp of honey.
- – 240 cc of whipped cream.
- – 6 g of unflavored gelatin.
- – Pumpkin in syrup.
SQUASH CAKE AND MILK CHOCOLATE MOUSSE
PROCEDURE:
1. Put the kabutia squash within the oven (it must be very dry). Cool and course of.
2. Individually beat eggs and sugar till prepared.
3. However, sift the 0000 flour, the baking powder and the cinnamon.
4. Add the very dry pumpkin puree to the egg and sugar combination, plus the sifted dry elements and blend to combine properly.
5. Pour into 2 22 cm spherical molds with buttered parchment paper as a base and bake in a average to robust oven for 35 minutes.
6. For the chocolate mousse: Put the milk and cream in a saucepan and convey to a boil. Add the honey and take away from the warmth. Off the warmth, add the chopped chocolate and let it sit in order that it melts by itself. Stir.
7. With a whisk from the middle outwards to combine the ganache properly. let the temperature drop. Add the semi-whipped cream and add the dissolved gelatin.
8. Assembled: Lower the cake into 2 layers every.
9. Put the cake base within the mould the place it was cooked, place acetate on the perimeters and fill with the mousse and place within the freezer.
