by: JJurado007Posted on:

Pumpkin Spice Opera

Yields: One 9 X 13 Cake

Ingredients

Cake:

187 g All-Purpose Flour

1 tsp Baking Powder

1 tsp Baking Soda

.5 tsp Salt

1 tsp Cinnamon, ground

.5 tsp Nutmeg, ground

.5 tsp Cloves, ground

400 g Sugar, granulated

6 Eggs, large

330 g Pumpkin, puree fresh or canned

Pumpkin Butter Mousse:

452 g Pumpkin, puree fresh or canned

60 g Sugar, brown

60 g Honey

1/4 tsp Cinnamon, ground

1 pinch Ginger, ground

1 pinch Cloves, ground

1 pinch Allspice, ground

177 mL Water

473 mL Heavy Cream, whipped to stiff peaks

Cream Cheese Frosting:

452 g Cream Cheese, room temp

170 g Butter, unsalted and room temp

600 g Sugar, powdered

Pumpkin Spice Syrup:

250 g Sugar, granulated

250 mL Water

1/2 tsp Cinnamon, ground

1/4 tsp Ginger, ground

1/4 tsp Cloves, ground

1/4 tsp Allspice, ground

Cream Cheese Glaze:

200 g Cream Cheese Frosting, room temp

5-8 TBSP Milk

Method

Cake:

  1. Pre-heat oven to 350.
  2. Grease and line the bottom of two 9X13 sheet pans.
  3. Combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Whisk well until well combined. Set aside.
  4. Beat the eggs and sugar in a stand mixer with the whisk attachment on high for 5 minutes or until the eggs are pale.
  5. Add in the pumpkin puree and dry mix and mix well.
  6. Spread the batter evenly on the two sheet pans and bake for 12 minutes.

Pumpkin Butter Mousse:

  1. In a small pan, combine all of the ingredients with the exception of the heavy cream.
  2. Cook down on medium heat, stirring frequently, until it is thick and dark – about 20 minutes.
  3. Set aside and allow it to cool completely in the refrigerator.
  4. Whisk the whip cream to stiff peaks and then fold in the pumpkin butter.

Cream Cheese Frosting:

  1. In a stand mixer with a paddle attachment, cream the cream cheese until smooth and lump free
  2. Add in the butter and mix for 2 minutes.
  3. Scrape the bowl down and paddle down and mix for 1 minute.
  4. Gradually add the powdered sugar until while mixing on medium-low speed.
  5. Once all the sugar has been added, mix for 2 minutes.
  6. Scrape the bowl down and cream for 1 more minute.

Pumpkin Spice Syrup:

  1. Mix the hot water and sugar until the sugar is dissolved.
  2. Stir in the spices until well combined.

Cream Cheese Glaze:

  1. Mix the frosting and milk until well combined. Glaze should be the consistency of honey.

Assembly:

  1. Start with half of one of the sheets of pumpkin cake.
  2. Moisten with the syrup.
  3. Spread half of the remaining cream cheese frosting.
  4. Add another half of the pumpkin cake.
  5. Moisten it.
  6. Add all of the mousse.
  7. Add another half of the pumpkin cake.
  8. Moisten it.
  9. Add the remaining of the frosting.
  10. Add another half of the pumpkin cake.
  11. Moisten it.
  12. Spread the cream cheese glaze.
  13. Sprinkle with pumpkin spice.