Layered Pumpkin Cake

This moist pumpkin cake layered with sweet cream cheese mixture and ganaché topping is an excellent cake for either dessert or afternoon tea.

Ingredients

3 eggs (150g)

200 g caster sugar

210 g pumpkin puree

120 g self raising flour

¼ tsp salt

2 tsp mixed spice

120 ml cream

120 g cream cheese

70 g icing sugar

Method

Preheat the oven to 160°C normal bake and spray a 20 cm round spring form pan. Place eggs and sugar in a large mixing bowl. Whisk with an electrical mixer for approx. 5 minutes until light and creamy. Add pumpkin puree, salt and mixed spice, blend evenly. Fold flour gently into the mixture until consistently blended. Pour batter into the prepared tin and bake in the oven for approx. 35 minutes. Take the cake from the oven and allow cooling on the bench before removing the tin. Allow cooling in the fridge for at least 60 minutes before assembling the cake.

Whisk the cream to soft peak and set aside. In another bowl beat the cream cheese until soft, add the icing sugar and mix evenly. Fold in the whipped cream. Remove the cake from the fridge and cut horizontal in two half. Place the bottom layer on a wire and place the cream cheese mixture evenly. Place the top layer on the filling. Pour ganaché over the cake and place the finished cake on a serving plate. Allow the cake to set in the fridge for at least 30 minutes before serving.

Note: Ganaché is made by bringing 200 ml cream to the boil and adding 200 g chopped dark chocolate. Stir until chocolate is melted and allow cooling before pouring over the cake.