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Cake Pumpkin Custard Cake
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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 19 Jun 2007
Posts: 1034

PostPosted: Tue Mar 10, 2009 6:20 am    Post subject: Pumpkin Custard Cake Reply with quote

Pumpkin Custard Cake

3 1/2 cups brown rice flour, (or spelt flour)
4 tablespoons tapioca flour
3/4 teaspoon sea salt
1 tablespoon baking powder, (double acting)
1 teaspoon ground cinnamon
1/2 cup walnut oil, refined, (or canola oil)
4 tablespoons applesauce, unsweetened
1 1/2 cups maple syrup
1 1/2 tablespoons vanilla extract
14 ounces coconut milk, (or water)
1/4 cup water
3 cups walnuts, toasted, glazed
2 tablespoons walnut oil, (or canola oil)
1 tablespoon brown rice syrup, (or maple syrup)
2 tablespoons maple syrup
1 tablespoon agar flakes
3/4 cup water
4 cups pumpkin puree (from 4 pounds of baked pumpkin) (or used canned pumpkin)
1/2 cup molasses, blackstrap
3/4 cup maple syrup
2 tablespoons whole sugar (e.g., Rapadura) (or Sucanat sugar or granulated sugar)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 tablespoons almond butter
2 tablespoons vanilla extract
1 pinch sea salt
2 tablespoons cocoa
1 tablespoon walnut oil, (or canola oil)
1 tablespoon brown rice syrup, (or maple syrup)
1 tablespoon sucanat sugar (or granulated sugar)
1/2 teaspoon vanilla extract
3 tablespoons soy milk
1/4 cup walnuts, toasted, glazed

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch round spring form pans (it is also possible to use one 9 inch by 13 inch pan). For more information about pans and about the use of parchment paper for extremely easy cake turn out, refer to the Cake Pan/Parchment Paper discussion in the "Cake Notes" at the beginning of this chapter.
Sift dry ingredients together. Combine liquids, then stir into the flour mixture. Pour into the prepared cake pans. Bake for 30-40 minutes (longer if using one 9 inch by 13 inch pan). Test to be sure the cakes are finished: the cakes should slightly pull away from the sides of the pan, and a toothpick inserted into the cake should come out fairly clean (not wet with batter clinging to it). Also be careful not to overbake the cakes because they can become too dry and dense in this case.
After toasting and glazing the walnuts, place them in a food processor and grind for a minute. Add oil and brown rice syrup and process. You don't want to create a smooth paste, but you do want the mixture to be able to stick together some. Set aside until the cakes are ready.
Put agar flakes and water in a sauce pan and let sit for 10 minutes. Combine remaining custard ingredients in a food processor, and blend until very smooth. Lightly cook agar/water mixture for 5 to 10 minutes until agar is dissolved (keep pan covered as much as possible so all the water does not evaporate). Add the pureed pumpkin mixture to the pan with the agar and continue to cook for about 4 minutes to fully
integrate all the ingredients. Leave half of the mixture in the pan so it can be poured over the top of the cake later, and take the other half of this custard and refrigerate it so it becomes firmer (this will be used to frost the edge of the cake, so it should be more like frosting).
After the cakes have cooled, place the bottom layer of the cake on a serving plate (with parchment paper under the edges). Spread a thin layer of the custard mixture (use some from the sauce pan) over the top of the first cake. Then, spread/lightly pat the walnut filling over the top of this layer. Then spread another thin layer of custard mixture over the walnut layer (these thin layers of pumpkin custard are to help hold the cake layers, with the walnut layer, together). Then place the second cake layer on top of the first.
Using the half of the custard mixture that is still in the sauce pan, pour this on the center of the top of the cake. You don't want this custard to go down the sides, but rather just create a thick custard layer on top.
Blend all chocolate sauce ingredients (either in a small bowl with a fork, or in a food processor or blender). Sauce should be pourable. Drizzle the sauce over the custard to create four horizontal, joined lines. Drag a knife across the sauce in a similar pattern to create a marbleized effect. Set aside the remaining chocolate sauce to use when serving.
Garnish top of cake with the toasted and glazed walnut halves.
If possible, cover the cake, and refrigerate to allow the top custard layer to set (maybe 1 hour). At this point, remove the cake and the other half of the custard from the refrigerator. Frost the edges of the cake with this custard (it should be thick enough so when placed on the vertical edges of the cake it does not drip down). When serving, use the remaining chocolate sauce as as accent sauce (in small amounts).

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey

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