Time | Servings | Difficulty |
---|---|---|
01:00 | 4 | Average |
Introduction
To share
This speculoos pumpkin cake is an autumn cake. It is composed of a crunchy biscuit base with speculoos, a cooked pumpkin mousse with caramelized pecans, an Italian meringue and a few caramelized pecans. In short, it’s a very gourmet cake, but when there’s a vegetable, it counts less, doesn’t it? no? never mind…
Ingredients
Biscuit base
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60 g speculoos | |
10 g salted butter | |
pumpkin mousse
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1 egg | |
30 g sugar | |
30 g powdered hazelnuts | |
250g pumpkin purée froide et égouttée | |
25g cornstarch | |
Caramelized Pecans
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100g pecan nuts | |
30 g brown sugar | |
Italian meringue
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70 g egg whites | |
125 g sugar | |
40g water |
Instructions
1
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Prepare the bottom of the cakeBlend the speculoos to make a coarse powder.
Melt the butter in the microwave. Line a baking sheet with parchment paper, also line the inside of a circle (here 18cm in diameter and 8cm high) with parchment paper. |
2
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Mix the melted butter with the speculoos powder to form a smooth paste.
Pack this dough in the bottom of the circle in an even layer. Reserve in the refrigerator. |
3
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Prepare the caramelized pecansHeat a skillet over medium heat containing the sugar and pecans.
When the sugar begins to brown, mix the pecans with a wooden spoon to impregnate the caramel nuts. Remove to a flat plate covered with parchment paper. Let cool. |
4
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Prepare the pumpkin moussePreheat the oven to 180°C.
Clarify the egg. Incorporate the egg yolk into the pumpkin flesh then pour in the cornstarch, sugar and hazelnut powder. Gently mix until a homogeneous mixture is obtained. |
5
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Whip the egg white until stiff.
Gently fold the egg white into the pumpkin preparation to obtain a homogeneous mixture. To book. |
6
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Start assembling the cakeRemove the tray containing the speculoos biscuit base.
Coarsely chop the caramelized pecans. Arrange 3/4 of the caramelized pecan nuts on the biscuit base. |
7
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Pour the pumpkin mousse.
Bake for 15 to 20 minutes. When the cake is baked, remove from the oven and let cool on a wire rack. |
8
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Prepare the Italian meringuePour the water and 100g of sugar into a saucepan.
Bring to a simmer and insert a thermometer into the pan. Be careful, the sugar syrup must reach 117°C, so be careful with the rise in temperature. Pour the egg whites into a salad bowl or the bowl of a stand mixer and beat until stiff, “tightening” with the remaining 25g of sugar. |
9
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When the egg whites are very firm and the sugar syrup has reached 117°C, pour the syrup over the beaten egg whites, continuing to whisk the egg whites to incorporate them well. It is necessary to pour with the net on the edges of the tank or the salad bowl. The mixture should cool slowly. It must be homogeneous and very white and smooth.
Transfer the meringue to a piping bag fitted with the desired tip and set aside. |
10
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Finish assembling the cakeRemove the ring and place on a serving platter. Arrange the Italian meringue on the cooked mousse and on the sides.
Sprinkle with remaining caramelized pecans. Possibly burn with a torch. |
11
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Reserve in the fridge for at least 120 minutes.
To serve. |





