Pumpkin mousse cake
Description
Delicious baked treat for the whole family. Mousse cakes are great because they require minimal baking and don't need to be refrigerated overnight—just chill the cake in the fridge for 4 hours, and it's ready to serve. This cake is especially good to make during pumpkin season, when the pumpkin is fresh and juicy, resulting in a beautiful orange-colored mousse with a delightful pumpkin aroma. For the mousse base, it's best to use orange-flavored yogurt—it will give the dessert a pleasant citrus scent. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Puree the raw pumpkin in a blender, then add sugar, semolina, eggs, salt, and star anise. Mix until smooth. Transfer the batter into a 20 cm baking pan lined with parchment paper.
- 2
Step 2
2. Bake in a preheated oven at 180 degrees for 20–30 minutes. Prepare the confit: pour water over the gelatin and leave for 15 minutes to soften. Remove the zest from the orange and clean the orange flesh from the white veins.
- 3
Step 3
3. Mix the zest with the orange pulp and juice, add grated ginger, 150 ml of water, and bring to a boil. Boil the mixture for 15 minutes, then let it cool slightly. Warm the gelatin and add it to the cooked orange mixture.
- 4
Step 4
4. Mix and pour the confit into a foil-lined mold. Place the confit in the freezer. Prepare the mousse: soak the gelatin in water and let it sit for 15 minutes to soften. Cook the pumpkin and blend it into a puree.
- 5
Step 5
5. Mix the puree with the yogurt and warmed gelatin, stirring well. Pour the cooled base into a springform pan (24 cm in diameter) lined with foil. Pour the mousse on top so that it rises 1 cm above the base.
- 6
Step 6
6. Place the cake in the freezer for 1 hour. Spread the confit on top and pour the remaining mousse over it again. Return the cake to the freezer for 5 hours. Decorate with candies or berries if desired.