In Belgium on Halloween, you have to put something Halloween-y in front of your door or turn the outdoor light on to let the parents know that they can bring their kids by for trick-or-treating. I got a few small pumpkins and set them in front of our door this year, and kept the light on. It’s always fun to have the kids come by and hear them trick-or-treating in French, so adorable. So after Halloween I was stuck with three pumpkins, so I made a puree and thought about making another kind of dessert, besides pumpkin pie. I made Genoize cake and filled it with a spicy pumpkin creme and was surprised how well it turned out.
What do you need:
For the cake:
– 4 Eggs
– 80g Flour
– Sugar 100 g (half cup)
– 1 tablespoon Water
For the filling:
– 1 1/2 cup Pumpkin puree
– 100g Sugar (half cup)
– 4 tablespoons lukewarm water
– 3 Egg yolks
– 1/2 teaspoon Allspice
– 1/2 teaspoon Cinnamon
– 1/4 teaspoon Ground ginger
– Chopped pecans for topping
What do you need to do:
First step: the cake
Preheat your oven to 430 F/ 220 C. (Don’t be like me and always forget!)
In a bowl, separate the egg yolks from the whites.
Whisk the egg whites with a mixer until it stiffens.
In another bowl, add the yolks, water, and sugar, mix until its light and foamy.
Add the stiffened egg whites to the yolk mix, and mix gently with a fork, then start adding the flour in small batches slowly while continuing to mix gently.
Pour the batter in a jelly roll pan (11 X 11 in), and smooth with a fork. It should be a half-inch thick.
Put it in the oven, middle row, and bake for 8-10 min.
After it cools down, cut the edges straight, and then cut the cake into equal pieces (serving sizes).
For the filling:
In a sauce pan on medium heat, bring the mix of the water and the sugar to a boil for 1 min, then temper the egg yolks by pouring the hot sugar syrup very slowly on the yolks, while mixing the yolk with a mixer.
Return the tempered eggs to the sauce pan, add the spices and the pumpkin puree to the yolk mix. And on medium heat, bring to a boil, stirring occasionally, until the pumpkin mix thickens.
Assembling the dessert:
On parchment paper, lay out one layer of the cake. Spread the pumpkin filling on top. Sprinkle pecans above the filling, then place another layer of cake on top. Dust a light coat of confectionary sugar above the cake slices.