Pumpkin Cake Recipe With Mascarpone Cream And Sugared Pecans
Pumpkin cake recipe with mascarpone cream and sugared pecans – three layers of the most delicious pumpkin spice cake filled with creamy vanilla mascarpone frosting and spiced sugared pecans.
By Jon Doe
Perfect for any fall celebration!
Ingredients Pumpkin puree Superfine sugar Sunflower oil Eggs All-purpose flour Salt Baking powder Baking soda Salt Ground cinnamon Swipe up for the full list of ingredients!
Let's make this Pumpkin Cake Recipe
To make the cakes, preheat the oven to 350°F. Grease three 7-8 inch round cake tins and line the bases with baking parchment.
Whisk together the pumpkin puree, sunflower oil, eggs and sugar in a large bowl until smooth. Sift together the flour, baking powder, baking soda, spices and salt. Tip the dry ingredients into the wet and fold together until smooth.
Divide the mixture between the prepared tins and level. Bake for about 20-25 minutes until a skewer inserted into the centre comes out clean. Leave the cakes to cool in their tins.
To make the sugared pecans, preheat the oven to 300°F and line a baking tray with baking parchment.
Place the egg white, water and vanilla extract in a bowl and whisk until it is frothy. Mix together the sugar, spices and salt in a separate bowl. Add the pecans to the egg white and stir thoroughly to coat then tip them into the sugar mixture and mix well.
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