Cakes

Four layers pumpkin and cream-cheese cake


Thanksgiving’s cake for 2010 : Pumpkin cream-cheese cake ! It’s a four layers cake filled with pumpkin cream-cheese filling and pumpkin cream cheese and chocolate  filling and frosted with chocolate icing and sprinkled with harvest colored sprinkles. It was a present for a birthday as well 🙂

 

Ingredients for the cake :

  • 8 eggs
  • 8 tbsp oil
  • 8 tbsp flour
  • 8 tbsp sugar ( I used brown sugar so I add 2 extra tbsp )
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 of a large can ( 790 ml ) pumpkin puree ( the other half you are going to use it for the filling )
  • 1 1/2  tsp pumpkin pie spices ( or 1 tsp cinnamon and 1/2 tsp nutmeg )
  • 1 of cup milk ( you can substitute with condensed milk or yogurt )

Ingredients for the filling

  • 2 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened at room temperature
  • 1/2  of  a large can  pumpkin puree
  • 2 cups sugar, better to be powdered sugar
  • 1/2 tsp pumpkin pie spices ( or cinnamon and nutmeg )
  • 2 cups heavy whipping cream

Ingredients for the syrup

  • 4 tbsp brown sugar  sugar
  • 1 cup of water
  • few drops of almond extract

Ingredients for icing

  • 1 pkg. (226 g ) Dark Chocolate chips
  • 1/2 tub sweet cream
  • 3-4 tbsp powdered sugar

Preheat the oven to 350°F. Beat together the eggs, sugar, oil, 1 cup pumpkin puree , yogurt, vanilla extract. Whisk together  in a large bowl flour, baking powder, baking soda and spices. Add the flour to the egg mixture and mix until well combined. Pour the batter into a greased and floured 9-inch round pan. Bake it for about 30 min, or until toothpick inserted in centers comes out clean. Cool it in pan for about  10 min then remove it from pan  to a  wire rack to cool completely. In a bowl, using an electric mixer beat the cream cheese until creamy. Add sugar, pumpkin puree and spices and mix well. Gently stir in whipped cream.  Take apart 1/3 of the filling. In a pan melt 1 cup of dark chocolate and add the third part of the filling. Cool the fillings in the fridge until using. From water, sugar and almond extract make a syrup on a medium heat and let it cooling down at room temperature. Cut the cake in 3  layers with a serrated knife and pour with a tablespoon the syrup on each layer. Start spreading cream cheese filling between layers. Do not frost the top layer. Cover the cake with an icing made from  melted chocolate chips, sugar and sweet cream. Drizzle with colorful sprinkles.

Bon Appetite !!!

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