Pumpkin Torte
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Ingredients
Cake1 package Kinnikinnick White Cake Mix (500 g) ½ tsp nutmeg (1 g) ¼ tsp ginger (1 g) 1 tsp cinnamon (2 g) 4 large eggs (224 g) ¾ cup vegetable oil (163 g) 1 cup pumpkin purée (240 g) |
Spiced Whipped Cream
2 cups whipping cream 33% (500 g) ½ cup icing sugar (60 g) 1 tsp cinnamon (2 g) ¼ tsp ginger (1 g) ½ tsp nutmeg (1 g) |
Directions
Cake
- Preheat oven to 350°F (176ºC). Lightly spray (2) 8 x 8 round cake pans.
- In a medium bowl combine Kinnikinnick White Cake Mix and spices. Mix until combined and set aside.
- In a separate bowl whisk eggs, oil and water until combined.
- Add dry mix alternating with pumpkin purée. Mix until combined and batter is smooth.
- Divide batter into cake pans.
- Bake in preheated oven for 35 minutes or until cakes spring back to the touch.
- Remove from oven and let cool.
- Once cakes have cooled, slice each cake in half to create four cake bases.
Spiced Whipping Cream
- In a medium bowl, combine sifted icing sugar and spices. Set aside.
- In a separate bowl whip whipping cream to medium peak.
- Slowly add icing sugar mixture and continue mixing until stiff peak.
Assembly
- Start with one layer of cake and spread base with ¼ of the Spiced Whipping Cream.
- Place a layer of cake on top and repeat with remainder layers to build your torte.
- Top torte with the remainder of the Spiced Whipping Cream.
- Finish with Caramel Sauce if desired.
Yields 1 cake
Tips & Variations
- Top with homemade Caramel Sauce.
- This cake is best served fresh.
- If you wish to coat the sides of the cake with Spiced Whipped Cream, add an additional cup of whipping cream to above recipe and increase icing sugar by ¼ of a cup.