Earl Grey pumpkin cake tart with soft sponge and cream
Soft Earl Grey sponge, orange pumpkin milk sauce and smooth pumpkin cream, layered on a tart shell and finished with ruffled piping.
A note on this recipe
This Earl Grey pumpkin cake tart combines soft tea-flecked sponge, orange pumpkin filling and smooth cream. A slice reveals two pumpkin sauce layers between three slices of sponge, supported by a crisp tart shell. Tea, pumpkin and milk shape the flavor, while orange and green piping and a pumpkin-shaped mousse finish the autumn decoration.
Why you should try it
- Two orange filling layers appear between three slices of tea sponge.
- A crisp tart shell adds texture alongside the soft sponge and smooth cream.
- One batch of pumpkin sauce supplies the filling and flavors the cream.
Before you start
A quick read of the key points before you cook.
Pumpkin milk sauce forms the orange filling; pumpkin cream is whipped cream mixed with some sauce.
Pipe the cream ring around the sponge edge before filling the center with sauce and adding the next sponge layer.
The pumpkin-shaped mousse and orange and green piping cream are prepared components.
Instructions
Cook the pumpkin milk sauce
Not setAdd 500 g steamed pumpkin flesh, 120 g milk, 30 g whipping cream, 30 g milk powder and 15 g sugar to the bowl of a heated mixer.
Fit the stirring paddle, select the candied-fruit cooking mode and cook until the mixture thickens.
Add 25 g butter, set the machine to 65°C and continue stirring until the butter melts and the sauce is combined.
Remove the sauce for the filling and pumpkin cream.
Mix the Earl Grey yolk batter
Not setStir 40 g hot milk with 3 g finely ground Earl Grey tea for about 2 minutes.
Sift in 45 g cake flour and add 3 egg yolks.
Whisk until smooth and the tea flecks are evenly distributed.
Whip the whites and combine the batters
Not setPlace 3 egg whites in the freezer for about 20 minutes before whipping.
Put the whites in the mixer bowl, add 35 g sugar and 2 g lemon juice, and whip until fine and able to hold a peak.
Add the whipped whites to the yolk batter and gently combine until uniform.
Bake the tea sponge in a 6-inch pan
Not setPour the batter into a 6-inch round pan and tap gently to release large air bubbles.
Bake at 145°C for 50 minutes.
Slice the sponge horizontally into 3 layers for assembly.
Whip the pumpkin cream
Not setAdd 650 g whipping cream and 55 g sugar to the mixer bowl and whip until defined trails appear.
Add pumpkin milk sauce to the cream as needed.
Continue whipping until the cream is firm enough to hold its shape.
Assemble the three sponge layers
Not setPlace the prepared baked tart shell on a plate, pipe pumpkin cream inside and add the first sponge layer.
Cover with cream, pipe a raised cream ring around the edge and fill the center with pumpkin milk sauce.
Level the sauce, add the second sponge layer and repeat the cream and pumpkin filling.
Place the third sponge layer on top to complete the stack.
Coat and smooth the cake
Not setPipe pumpkin cream around the sides and over the top of the cake.
Use a palette knife to smooth an even coating with straight sides and a level top.
Pipe the borders and finish decorating
Not setPipe a cream border around the cake base and use orange piping cream for ruffled ribbons on the shell and sides.
Add green piped garlands, small flowers and sugar pearls.
Place the prepared pumpkin-shaped mousse in the center of the cake.
Finish with borders on the top and around the mousse, then add small piped dots.
Ingredients
0/20Servings 8 servings
Pumpkin milk sauce
6-inch Earl Grey sponge
Pumpkin whipped cream
Tart shell and decoration
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