If you like pumpkin desserts, it is time to think outside of the traditional pumpkin pie. The most popular pumpkins in Japan area called kabacha. The kabacha is actually part of the squash family and is a bit sweeter than traditional pumpkins. Also, the outer skin is a dark color instead of the traditional orange. Kabacha are eaten throughout the entire year and are not seen as an autumn vegetable only.
I love pumpkin desserts and this one is great for the warmer weather. The kabacha puree is mixed with fresh cream and gelatin to create a smooth creamy topping for the light chocolate genoise cake on the bottom.
I used a buche cake mold to make this cake. Interesting shapes are another easy way to up your game with baking. Presentation is just as important as taste when serving your guests.
The recipe starts with the chocolate genoise cake followed by the pumpkin mousse. Maybe I am being lazy but I use frozen kabacha puree since the taste is quite full bodied. I am sure the canned pumpkin will work just as well.
1/4 fresh pumpkin boiled
1. Boil the pumpkin and drain the water and cool. Using a peeler, cut several thin slice and these will be used to line the pan for decoration.
Chocolate Genoise Cake
(makes a 24 cm x 24 cm cake)
60 grams sugar
50 grams flour
10 grams cocoa
20 grams butter (melted)
1. In a bowl, sift together the flour and cocoa.
2. In a larger bowl, mix the eggs and sugar with a hand mixer until the color is a pale yellow. In several small portions, add the butter and continue to mix with the mixer.
3. Add the flour mixture to above and gently mix with a spatula until everything is well mixed.
4. Bake at 180 degrees Celsius (pre heat the oven) for 20 minutes approximately. Remove the cake from the pan soon after removing from the oven so that it thoroughly cools.
250 grams pumpkin puree
70 cc milk
2 egg yolks
60 grams sugar
9 grams gelatin sheets (softened in water)
150 grams fresh cream
1. In a bowl, mix the egg yolk and sugar with a whisk. In a saucepan, heat the milk until just lightly boiling. Pour the milk into the bowl with the egg yolk mixture and mix and then add back to the saucepan and heat on a low heat until the mixture lightly thickens. Lastly, add the gelatin and mix. Strain into a bowl and let cool.
2. In another bowl whisk the fresh cream until just soft peaks form. Do NOT over whip.
3. I another bowl add the pumpkin puree and mix with a whisk to loosen the mixture. Slowly add in #1 and mix together with a small whisk. The mixture should be lightly chilled but be careful not to chill too much since the gelatin will begin to make the whole mixture firm. If the mixture starts to become firm you can heat it lightly over hot water.
4. Mix in the whipped cream in portions with a spatula to the pumpkin anglais (#3) and mix thoroughly.
Putting Everything Together
1. Prepare the buche cake pan by lightly coating with olive olive and then smoothly line with plastic wrap so that there are no wrinkles (or very few). Place several pieces of the sliced pumpkin neatly at the bottom in a nice shape.
2. Pour the pumpkin anglais into the buche mold on top of the pumpkin slice up to about 90 % full. Cut a piece of the chocolate cake to fit on top of the pumpkin anglais. Gently place the chocolate cake on top of the pumpkin anglais and then put in the refrigerator for up to 1 – 2 hours.
3. The cake should be able to be removed from the pan easily if you pull on the plastic wrap.
Happy Baking 🙂