This moist cake is topped with a cream made from delicate mascarpone cheese and a little maple-flavored tuile (a crisp little cookie). Serve slices from one larger cake, or or prepare six smaller single-serving cakes, as shown here. Either way, your guests will be delighted. MORE: See how to make a healthier pumpkin spice latte at home
Yield 6 servings Courses Dessert
2 cups all-purpose flour1/2 teaspoon baking powder3/4 teaspoon baking soda1-1/2 teaspoons pumpkin pie spice4 eggs2 cups sugar3/4 cup vegetable oil1 can (16 ounces) pure pumpkin
For the mascarpone cream
3-1/2 cups heavy cream, divided1 cup Disaronno brand amaretto14 ounces mascarpone cheese1 cup brown sugar
For the maple tuile
1 tablespoon unsalted butter, at room temperature2 tablespoons powdered sugar1-1/2 teaspoons pure maple syrup1/2 teaspoon honey3-1/2 tablespoons flour
Preheat oven to 325 degrees. Combine flour, baking powder, baking soda and pie spice in a bowl; set aside. Beat eggs and sugar in a mixer. Mix in oil and pumpkin. Gradually blend in dry ingredients. Pour into a greased cake pan. Bake for 30 minutes. For the mascarpone cream Whip 2-1/2 cups heavy cream until soft peaks form; set aside. In a small pot, combine 1 cup heavy cream and the amaretto. Bring to a boil, then remove from heat and set aside. In a mixer, beat mascarpone and brown sugar on medium speed for 1 minute. Add the amaretto-cream mixture to the mascarpone and mix on low speed for 2 minutes. Let cool. Fold in whipped cream. Let set in the refrigerator for 1 hour. For the maple tuile Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. In a mixer, cream together the butter and powdered sugar for 1 minute, scraping bottom of bowl. Add maple syrup and honey; mix 1 more minute. Fold in flour by hand. With a spatula, spread the mixture thin on the prepared baking sheet. Bake until light brown, about 7 minutes. Break into six pieces. When pumpkin cake is cool, spread with mascarpone cream and place maple tuile on top. Recipe created by pastry chef Melissa Klepacki of AJ’s Fine Foods, Special for the Arizona Republic
