Pumpkin Torte
Serves 4
PUMPKIN CREMEUX
2 c. pumpkin puree
6 c. cream
2¼ tsp. cinnamon
1 tsp. cloves
2¼ tsp. nutmeg
1¾ c. sugar
2½ c. egg yolks
pinch of salt
1½ vanilla beans, scraped, or 1 tsp. vanilla extract; optional
12 sheets gelatin; optional
Bring pumpkin, cream, vanilla, and spices to a boil. In a separate bowl, whisk together egg yolks and sugar. Whisking constantly, slowly pour the pumpkin mixture into the yolks and eggs, incorporating well. Put the whole mixture back into the pot, and stir constantly over low heat until the cream coats the back of a spoon. Do not boil. Add gelatin and vanilla. Strain and pour into a foil-lined 9-by-13-inch rectangular cake pan. Freeze.
WHIPPED MASCARPONE
2 c. mascarpone cheese
zest of 1 orange
1 vanilla bean, scraped, or 1 tsp. vanilla extract
Whip all ingredients in mixer until well blended. Spread on top of frozen cremeux.
PUMPKIN SEED FRANGIPANE
1½ c. unsalted butter, room temperature
1½ c. sugar
9 eggs
2/3 c. all-purpose flour
1½ c. pumpkin seeds, finely ground
Cream the butter and sugar. Add eggs one at a time. Make sure mixture is smooth. Add flour and pumpkin seeds; mix until blended. Spread mixture into greased 9-by-13-inch rectangular cake pan and bake until lightly golden.To assemble, cut the baked and cooled frangipane to fit into the same pan as the cremeux/mascarpone. Flip onto the mascarpone, pressing lightly. Then, flip the whole torte onto a cutting board. Using a hot knife, cut tortes into squares or triangles and refrigerate until served. Garnish with toasted pumpkin seeds, vanilla ice cream, or caramel sauce.
Tip: If you only have one 9-by-13-inch pan, bake the frangipane first and freezeit, then make the top layers of the torte.
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