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Pumpkin Smores Cake


Decadant. OMgosh.
Can't wait to make this.

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  • for pumpkin-graham cracker chiffon:
  • Pumpkin S'mores Cake
  • makes one 3-layer 8" cake
  • 225 gr graham crackers (preferably homemade), finely ground
  • 1 cup (200gr) sugar
  • 1 Tbspn baking powder
  • 1 tspn salt
  • 2 tspn ground cinnamon
  • 1 tspn ground ginger
  • 1/2 tspn allspice
  • 1/4 tspn ground nutmeg
  • 6 large egg yolks
  • 3/4 cup (~170gr) pumpkin puree
  • 6 Tbspn vegetable oil
  • 2 tspn vanilla extract
  • 7 large egg whites, at room temperature
  • 2 Tbspn sugar (additional)
  • 1 . Preheat oven to 325 degrees F. Prepare three 8" spring-form cake pans. Do not grease. If desired, use even-bake strips.
  • 2 . Sift together the ground graham crackers, sugar, baking powder, salt, and spices. Set aside.
  • 3 . Whisk to combine the egg yolks, pumpkin puree, oil, and vanilla extract together. Add in the dry ingredients and stir together.
  • 4 . In a separate bowl, beat the egg whites to soft peaks, gradually adding the remaining 2 Tbspn sugar.
  • 5 . Stir 1/3 of the egg whites into the batter, then fold in the remaining egg whites just until there are no streaks left.
  • 6 . Divide the batter amongst the three cake pans and bake for 40-50 minutes, until a toothpick inserted in the center of the cake comes out cleanly. Remove from oven and invert the pans to cool upside-down on wire racks.
  • 7 . When cool, run a knife around the edge of the cake pans to remove the cakes.
  • for toasted marshmallow filling:
  • 2 egg whites
  • 1 cup (200 gr) sugar
  • 1 1/2 Tbspn light corn syrup
  • 5 Tbspn water
  • 1/4 tspn cream of tartar
  • 1/8 tspn salt
  • 1 tspn vanilla extract
  • for dark chocolate ganache:
  • 9 oz. dark chocolate (at least 60+%), chopped
  • 7.5 oz. heavy cream
  • 3 Tbspn butter


Servings 1


Step 1

1. In a double boiler over boiling water, combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt. Whisk for 6-8 minutes over heat, until a meringue forms.
2. Remove from heat and continue whisking, gradually adding in the vanilla extract, until the meringue is cool and very thick.
3. Spread the meringue in a thin layer on a baking sheet and, using a blow torch or under a hot broiler, toast the surface of the meringue until brown. Return to the bowl and whisk until cool. Use immediately


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