Pumpkin Smores Cake

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

Pumpkin Smores Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cake


Ingredients

  • Pumpkin S'mores Cake

  • makes one 3-layer 8" cake

  • for pumpkin-graham cracker chiffon:

  • 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

  • ½

    tspn allspice

  • ¼

    tspn ground nutmeg

  • 6

    large egg yolks

  • ¾

    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 ⅓ 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

  • Tbspn light corn syrup

  • 5

    Tbspn water

  • ¼

    tspn cream of tartar

  • 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

Directions

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


Nutrition

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