{Momofuku Pumpkin Pie Cake}
 
 
Author:
Serves:: 9-10 servings
Ingredients:
Toasted Pepitas:
  • 100-200g pepitas
Milk Syrup:
  • 60ml milk
  • 1 teaspoon vanilla extract
Pumpkin pie cake:
  • 115g butter, softened
  • 125g white sugar
  • 150g light brown sugar
  • 1 egg
  • 25ml canola oil
  • 100ml buttermilk
  • 1 teaspoon vanilla extract
  • 175g pumpkin puree
  • 230g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg powder
Graham crust crumbs:
  • 140g all-purpose flour
  • 100g whole wheat flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon powder
  • ½ teaspoon ground ginger
  • 3 tablespoons light brown sugar
  • 115g butter, melted
  • 20ml cold water
Graham Crust Liquid cheesecake:
  • 225g cream cheese
  • 100g white sugar
  • 6g cornstarch
  • ¼ teaspoon salt
  • 25ml milk
  • 1 egg
  • ½ teaspoon vanilla extract
  • ⅓ of the graham crust crumbs
Pumpkin ganache:
  • 150g white chocolate
  • 25g butter
  • 50g glucose
  • 55ml cold heavy cream
  • 75g pumpkin puree
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon powder
Directions:
Toasted Pepitas:
  1. Spread the pepitas in a baking tray lined with baking paper and bake in the preheated oven at 350F for 10 or until fragrant and golden brown. Allow to cool in the pan.
Milk Syrup:
  1. Combine the ingredients in a bowl and place aside until needed.
Pumpkin pie cake:
  1. Preheat your oven to 350F and line a 35x25cm pan with baking paper.
  2. Mix the butter in a bowl for 1 minute until fluffy and creamy. Add the sugars and continue mixing for about 3 minutes until light and pale.
  3. Stir in the egg and mix for another 2 minutes until well combined.
  4. With the mixer on, stream in the canola oil and buttermilk and continue mixing for 5 minutes until the mixture looks double in volume and has a very pale color.
  5. Stir in the vanilla and pumpkin puree, then add the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg and mix just until combined.
  6. Spoon the batter in the prepared pan and bake in the oven for 30-35 minutes or until well risen and golden brown.
  7. Allow to cool in the pan.
Graham crust crumbs:
  1. Combine the flours, salt, cinnamon, ginger and sugar in a bowl.
  2. Drizzle in the melted butter and water and mix well until grainy.
  3. Transfer the mixture in a baking tray lined with baking paper and bake in the preheated oven at 350F for 20 minutes or until golden brown and crunchy.
  4. Allow to cool then take ⅓ of the mixture and place it aside.
Graham Crust Liquid cheesecake:
  1. Mix the cream cheese in a bowl until creamy. Add the sugar and mix for 2 minutes until fluffy.
  2. Combine the salt, milk, cornstarch, egg and vanilla in a bowl. Gradually pour this mixture voer the cream cheese, mixing all the time.
  3. Pour the cheesecake in a deep dish baking pan lined with baking paper and bake in the preheated oven at 330F for 15-20 minutes just until set, but not golden brown.
  4. Allow to cool in the pan then transfer in a bowl and stir in the graham crust crumbs.
Pumpkin ganache:
  1. Melt the chocolate and butter in a heatproof bowl over a hot water bath just until smooth and melted.
  2. Transfer the chocolate in a tall container.
  3. Warm the glucose in a saucepan then pour it over the chocolate and pulse for a few seconds.
  4. Stream in the cold heavy cream and continue mixing then add the rest of the ingredients and pulse until smooth.
  5. Place the container in the fridge until needed.
To assemble the cake:
  1. Start by lining a 16cm cake ring with acetate sheets and place it on a platter.
  2. Take your pumpkin pie sponge cake and cut 2 16cm discs of cake. Using the cake leftovers, make a third layer of cake at the bottom of your cake ring. Brush the cake with milk syrup.
  3. Top the cake with ½ of the graham crust liquid cheesecake. Sprinkle ⅓ of the pepitas and ⅓ of the remaining graham crust crumbs. Top with ⅓ of the pumpkin ganache.
  4. Cover with another disc of sponge cake and brush it with milk syrup. Repeat the layers with cheesecake, pepitas, crumbs and ganache.
  5. Place the last disc of sponge cake on top and brush it with milk. Cover it with pumpkin ganache, followed by crumbs and pepitas.
Recipe by Pastry Workshop at https://pastry-workshop.com/momofuku-pumpkin-pie-cake-tort-cu-dovleac/