Wednesday, October 27, 2010

Pumpkin Mascarpone Cake

A few weeks ago, I saw a recipe on She Simmers for a pumpkin marscarpone bourbon cake. It is such a unique pumpkin dessert idea that I knew I had to try it.

The cake has an interesting texture. It’s lighter than a regular cheesecake, reaching towards the texture of a cake, yet not quite a cake. If you’ve ever had japanese cheesecake (it’s like a cottony cake with a cheese flavor), it’s similar to that, though japanese cheesecakes are more cake-like.

I’m not a big fan of regular cheesecake. It’s too creamy and rich for me. I liked this lighter version of cheesecake much better. The cake takes an extra few steps, but it’s worth it.

It’s light, fluffy, and tastes of autumn. This cake just might make my Thanksgiving dessert list this year.

I chose not to add bourbon or spices in my cake because I knew no one in my family would eat it if I did.  Please visit She Simmers for the original recipe and her variations on the recipe. Here is the modified recipe:

Pumpkin Mascarpone Cake (adapted from She Simmers)

Ingredients

6 large eggs
240 grams pumpkin puree
140 g sugar
114 g mascarpone cheese
4 tbsp fat free milk
1 tsp vanilla extract
50 g melted butter
65 g cake flour
1/4 tsp salt
1/2 tsp cream of tartar

Directions

1. Line 9 or 10 inch spring foam pan with parchment paper. Preheat the oven to 325F.

2. Place milk and cheese in a glass bowl and heat for one minute to soften the cheese.

3. Melt butter in microwave. Then add into cheese mixture. Add in vanilla. whisk until no lumps remain.

4. Separate the eggs. Add egg yolks into the cheese mixture.

5. Add in pumpkin puree into the cheese mixture and whisk.

6. Whisk in the cake flour and salt.

7. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer. Make sure the bowl and mixers are clean or else your eggs whites will not whip up properly. After egg whites are foamy, gradually beat in sugar. The egg whites should become stiff peaks. Mix until you can hold your bowl upside down and the egg whites won’t slip down.

8. Begin to add egg whites to the cheese mixture, in small batches. Use a spatula to stir the mixture until no egg white streaks remain. Then add more egg whites until all the egg whites are used up.

9. Pour the batter into prepared pan and bake for approximately 60 minutes, or toothpick inserted comes out clean.

10. Let cake cool before serving.  Cake will need to be refrigerated if not eaten within 2 days.

 

6 Responses to “Pumpkin Mascarpone Cake”

  1. 1

    Cristina @ TeenieCakes — October 28, 2010 @ 1:14 pm

    I bet there’s a great texture to this pumpkin mascarpone cake. I like how it looks and the ingredients! Nicely done.

    • claribelle replied: — October 28th, 2010 @ 1:52 pm

      It definitely has a very nice, airy texture. I can’t think of any dessert I’ve tried which is quite like it. It’s more of a cross between many desserts I’ve had. You should check it out!

  2. 2

    ButterYum — October 29, 2010 @ 1:02 am

    Cheesecake and mascarpone – what’s not to love?

    :)
    ButterYum

    • claribelle replied: — October 29th, 2010 @ 8:10 am

      As soon as I saw mascarpone I knew this would be good. =)

  3. 3

    Vivienne — October 30, 2010 @ 5:15 pm

    Oh i know I’d love this as Im a huge fan of Japanese cheesecake. Yea I do find regular cheesecakes way too rich for me too! Must give this a go soon!

    • claribelle replied: — October 31st, 2010 @ 12:53 am

      That is what drew me to this recipe! The blog I found it on compared it to japanese cheesecake. This one has more of a wetter texture than japanese cheesecake, but it is more similar to japanese cheesecake than regular cheesecake.

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