Williams - Sonoma Pumpkin Mousse Cake
Need a stand mixer to do this recipe correctly
Ingredients:
Genoise (see below)
2 1/4 tsp. (1 envelope) unflavored gelatin
2 tsp. cold water
1-3/4 cups pumpkin puree
1/2 cup granulated sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 tbs. dark rum
1-2/3 cups +1/2 cup heavy (double) cream
1 tsp. confectioners' (icing) sugar
Genoise:
4 large eggs
1/2 cup granulated sugar
3/4 cup cake (soft-wheat) flour, sifted
3 tbs. unsalted butter, melted
Preparation:
To make the genoise, preheat the oven to 375 degrees. Line the bottom of a 9 x 3 inch round cake pan with parchment paper. In the bowl of a stand mixer, whisk together the eggs and granulated sugar by hand until combined. Place the bowl over a pan of simmering water. Getly whisk until the mixture registers 140 degrees (about 3 minutes). Put the bowl on the mixer and beat with the whisk on high until the mixture is pale and almost tripled in volume, 5-8 minutes. Remove the bowl from the mixer. Sift the flour over the egg mixture in 2 additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture. Pour into the prepared pan and smooth the top. Bake until the top is browned, about 20 minutes. Let cool completely on a wire rack. Run a table knife around the edge of the pan and invert the cake onto a work surface. Turn the cake rightside up, leaving the parchment paper in place. Cut the cake into 2 equal layers. Put hte top layer, sut side up, on a serving plate.
Make the genoise as directed, let cool completely, and place right side up on a work furface. Cut the cake into 2 equal layers. Ina small bowl, sprinkle the gelatin over the cold water, stir and let soften until opaque, about 3 minutes. In a saucepan over medium heat, combine about 1/2 cup of the pumpkin puree, the granulated sugar, and the salt and heat, stirring, until the sugar dissolves. stir in the softened gelatin and let cool to room temperature. In a bowl, stir the pumpkin mixture into the remaining pumpkin puree. Whisk in the cinnamon, cloves, nutmeg and rum. Using a stand mixer or by hand, whip the 1-2/3 cups cream to soft peaks. Using a large rubber spatula, gently fold a third of the cream into the puree, then fold in the remaining cream, making a mouisse. Peel off the paper from the bottom cake layer. Put the layer, cut side up, into the bottom of a 9" round springform pan. Spread half of the mousse evenly over the cake. Trim 1/2 inch from the outside edge of the remaining layer. Center it, sut side down, on top of the mousse. Top with the remaining mousse, pushing it between the cake and the pan and smoothing the top. Refrigerate until set, at least 4 hours, or up to overnight. Warm the sides of the pan with a kitchen towel soaked in hot water and wrung out. Remove the pan side and smooth the sides of the mousse witha frosting spatula. Whip the 1/2 cup cream and the confectioners; sugar to medium peaks. Spoon into a pastry bag fitted with a 1/2 inch star tip. Pipe shells around the top edge and a few in the center of the cake. Run a thin knife under the cake to free it from the bottom of the springform pan and transfer to a serving plate. Refrigerate until ready to serve. Makes 10-12 servings.
Notes:
The genoise, a light, elegant sponge cake, is one of the building blocks of French baking, used as a base for layer cakes and jelly rolls. The successful leavening of the cake depends solely on how much air is whipped into the eggs. Heating the suganr and whole eggs before whipping helps the eggs attain the max volume possible, although a slightly denser, still satisfying version of the cake can be made without this step. Some contain a little butter, which tenderizes the crumb.
Ingredients:
Genoise (see below)
2 1/4 tsp. (1 envelope) unflavored gelatin
2 tsp. cold water
1-3/4 cups pumpkin puree
1/2 cup granulated sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 tbs. dark rum
1-2/3 cups +1/2 cup heavy (double) cream
1 tsp. confectioners' (icing) sugar
Genoise:
4 large eggs
1/2 cup granulated sugar
3/4 cup cake (soft-wheat) flour, sifted
3 tbs. unsalted butter, melted
Preparation:
To make the genoise, preheat the oven to 375 degrees. Line the bottom of a 9 x 3 inch round cake pan with parchment paper. In the bowl of a stand mixer, whisk together the eggs and granulated sugar by hand until combined. Place the bowl over a pan of simmering water. Getly whisk until the mixture registers 140 degrees (about 3 minutes). Put the bowl on the mixer and beat with the whisk on high until the mixture is pale and almost tripled in volume, 5-8 minutes. Remove the bowl from the mixer. Sift the flour over the egg mixture in 2 additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture. Pour into the prepared pan and smooth the top. Bake until the top is browned, about 20 minutes. Let cool completely on a wire rack. Run a table knife around the edge of the pan and invert the cake onto a work surface. Turn the cake rightside up, leaving the parchment paper in place. Cut the cake into 2 equal layers. Put hte top layer, sut side up, on a serving plate.
Make the genoise as directed, let cool completely, and place right side up on a work furface. Cut the cake into 2 equal layers. Ina small bowl, sprinkle the gelatin over the cold water, stir and let soften until opaque, about 3 minutes. In a saucepan over medium heat, combine about 1/2 cup of the pumpkin puree, the granulated sugar, and the salt and heat, stirring, until the sugar dissolves. stir in the softened gelatin and let cool to room temperature. In a bowl, stir the pumpkin mixture into the remaining pumpkin puree. Whisk in the cinnamon, cloves, nutmeg and rum. Using a stand mixer or by hand, whip the 1-2/3 cups cream to soft peaks. Using a large rubber spatula, gently fold a third of the cream into the puree, then fold in the remaining cream, making a mouisse. Peel off the paper from the bottom cake layer. Put the layer, cut side up, into the bottom of a 9" round springform pan. Spread half of the mousse evenly over the cake. Trim 1/2 inch from the outside edge of the remaining layer. Center it, sut side down, on top of the mousse. Top with the remaining mousse, pushing it between the cake and the pan and smoothing the top. Refrigerate until set, at least 4 hours, or up to overnight. Warm the sides of the pan with a kitchen towel soaked in hot water and wrung out. Remove the pan side and smooth the sides of the mousse witha frosting spatula. Whip the 1/2 cup cream and the confectioners; sugar to medium peaks. Spoon into a pastry bag fitted with a 1/2 inch star tip. Pipe shells around the top edge and a few in the center of the cake. Run a thin knife under the cake to free it from the bottom of the springform pan and transfer to a serving plate. Refrigerate until ready to serve. Makes 10-12 servings.
Notes:
The genoise, a light, elegant sponge cake, is one of the building blocks of French baking, used as a base for layer cakes and jelly rolls. The successful leavening of the cake depends solely on how much air is whipped into the eggs. Heating the suganr and whole eggs before whipping helps the eggs attain the max volume possible, although a slightly denser, still satisfying version of the cake can be made without this step. Some contain a little butter, which tenderizes the crumb.
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