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Pumpkin Spice Cake with Mascarpone Cream

Pumpkin spice cake with mascarpone cream and maple tuile

Yield 6 servings

Ingredients

For the cake

For the mascarpone cream

For the maple tuile

Instructions

For the cake

Preheat oven to 325 degrees. Combine flour, baking powder, baking soda and pie spice in a bowl; set aside.

Beat eggs and sugar in a mixer. Mix in oil and pumpkin. Gradually blend in dry ingredients. Pour into a greased cake pan. Bake for 30 minutes.

For the mascarpone cream

Whip 2-1/2 cups heavy cream until soft peaks form; set aside.

In a small pot, combine 1 cup heavy cream and the amaretto. Bring to a boil, then remove from heat and set aside.

In a mixer, beat mascarpone and brown sugar on medium speed for 1 minute. Add the amaretto-cream mixture to the mascarpone and mix on low speed for 2 minutes. Let cool. Fold in whipped cream. Let set in the refrigerator for 1 hour.

For the maple tuile

Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.

In a mixer, cream together the butter and powdered sugar for 1 minute, scraping bottom of bowl. Add maple syrup and honey; mix 1 more minute. Fold in flour by hand.

With a spatula, spread the mixture thin on the prepared baking sheet. Bake until light brown, about 7 minutes. Break into six pieces.

When pumpkin cake is cool, spread with mascarpone cream and place maple tuile on top.

Courses Dessert

Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/celebrate/thanksgiving/pumpkin-spice-cake-mascarpone-cream-maple-tuile/