Pumpkin mousse cake

Pumpkin mousse cake is a dessert that manages to surprise even the most reluctant to the idea of using pumpkin in sweets. With a fine texture and a delicious taste, this cake is perfect for any occasion, whether it's a family dinner or a party with friends. I invite you to discover step by step how to prepare this wonderful cake, so gather your ingredients and let's get to work!

Preparation time:
- Preparation time: 30 minutes
- Baking time: 30 minutes
- Cooling time: 3-4 hours (ideally overnight)
- Total time: approximately 4-5 hours
- Number of servings: 12-16

Necessary ingredients:

For the base:
- 4 eggs
- 200 ml oil (sunflower or canola)
- 200 ml hot coffee (unsweetened)
- 400 g sugar
- 400 g flour
- 60 g cocoa powder (preferably Dr. Oetker)
- 20 g baking powder

For the mousse:
- 400 g pumpkin puree (about one small pumpkin)
- 50 g butter
- 300 ml liquid cream (preferably natural, such as Pilos)
- 1 packet of gelatin
- Powdered sugar to taste (to sweeten the mousse)

For the syrup:
- 150 g granulated sugar
- 300 ml water
- 2 packets of cappuccino with rum (or other preferred flavors)

For decoration:
- Grated chocolate
- 100 ml whipped vegetable cream
- Optional: candied pumpkin

A brief history:
Pumpkin, a versatile ingredient, has been used in kitchens around the world, not only in savory dishes but also in desserts. In combination with chocolate and coffee, pumpkin adds moisture and a subtle flavor, transforming the dessert into a true culinary experience. This pumpkin mousse cake brings together the tradition of using this ingredient with modern preparation techniques.

Step by step preparation:

1. Preparing the base:
- Wet mixture: In a large bowl, crack the 4 eggs and add the oil and hot coffee. Use a whisk to mix well until you obtain a homogeneous composition.

- Dry ingredients: In another bowl, sift the flour, cocoa, and baking powder. This will help achieve a fluffier and more even base.

- Combining the mixtures: Add the dry ingredients to the wet mixture and gently mix until combined. Don't worry if the batter is more fluid than a classic sponge cake; that's how it should be!

- Baking: Line a tray with parchment paper and pour the mixture. Bake in a preheated oven at 165-170 degrees Celsius for about 30 minutes or until it passes the toothpick test. Let the base cool in the tray.

2. Preparing the pumpkin mousse:
- Preparing the pumpkin: Peel the pumpkin and grate it. Place it in a pan with sugar and a bit of butter. Sauté over medium heat until the juice evaporates and the pumpkin becomes soft. Let it cool.

- Pumpkin puree: Use a blender to turn the sautéed pumpkin into puree. Ensure it is smooth and homogeneous.

- Whipping the cream: In a separate bowl, whip the liquid cream. If you want a more stable cream, add a tablespoon of sour cream with at least 20% fat.

- Gelatin: Hydrate the gelatin in cold water, then dissolve it in a water bath or microwave (be careful not to boil it). Add the gelatin to the pumpkin puree.

- Incorporating the cream: Make sure the pumpkin puree and cream are at the same temperature, then gently fold the cream into the puree using an upward motion to maintain airiness.

3. Preparing the syrup:
- Boiling the syrup: In a saucepan, add sugar and water. Boil until the sugar completely dissolves and you obtain a syrup. Add cappuccino with rum for flavoring. Let it cool in the fridge.

4. Assembling the cake:
- Preparing the mold: Line the tray in which you baked the base with cling film for easier removal of the cake.

- Assembling: Place the cooled base in the tray and soak it with the cold syrup. Pour the pumpkin mousse and smooth the surface.

- Cooling: Cover the cake with cling film and let it chill for 3-4 hours, but ideally overnight.

5. Decorating:
- Serving: Once the cake has set, remove it from the tray and slice it. Grate chocolate on top and add dollops of cream on each slice. If desired, you can add candied pumpkin for an extra touch of flavor and texture.

Tips and useful advice:
- Ingredient temperature: Ensure that all ingredients are at room temperature; this will help achieve a uniform texture.
- Gelatin: If you want to avoid gelatin, you can use a whipped cream stabilizer, but the result will be different.
- Coffee-free version: If you prefer, you can replace the coffee with warm water or milk.
- Combinations with other desserts: This cake pairs excellently with a scoop of vanilla ice cream or a caramel sauce.

Calories and nutritional benefits:
This pumpkin mousse cake is a healthier option compared to other desserts due to the pumpkin content, which is rich in vitamins (especially vitamin A) and antioxidants. Approximately, one serving contains about 350-400 calories, depending on the ingredients used.

Frequently asked questions:
1. Can I use canned pumpkin?
Yes, canned pumpkin can be used, but make sure it has no added sugar.

2. How can I tell if the base is baked?
Do the toothpick test: insert a toothpick in the middle of the base; if it comes out clean, the base is ready.

3. What other flavors can I use in the mousse?
You can try flavors like vanilla, cinnamon, or nutmeg for an extra taste.

The pumpkin mousse cake is truly a dessert that will impress and bring a smile to the faces of your loved ones. Don't hesitate to try it and enjoy every moment spent in the kitchen!