Pumpkin cake ice cream topcook.tomathouse.com
Ingredients:
- 3 tbsp. granulated sugar
- 1 and 1/4 teaspoons ground cinnamon
- 2 ready shortcrust pastry crust diameter 23 cm.
- 3 tbsp (45 g) unsalted butter, melted
- 2 cups walnuts
- 3.5 cups heavy cream
- 1.5 tbsp. pumpkin puree
- 4 tablespoons powdered sugar
- Special equipment: 23 cm round baking pan
Preparation:
- Position 2 racks in the center of the oven and preheat to 200°C.
Combine granulated sugar and 1 teaspoon cinnamon in a small bowl. Place the dough sheets on a baking sheet. Brush both sides with melted butter and sprinkle with cinnamon sugar.
- Bake the dough sheets, rotating the baking sheet halfway through, until lightly golden and crisp, about 15 minutes. Cool completely on the baking sheet.
- While the dough is baking, spread the walnuts on another baking sheet and bake until toasted, about 8 minutes. Cool, then finely chop.
- Meanwhile, in a large bowl, combine 3 cups heavy cream, pumpkin puree, and 3 tablespoons powdered sugar and beat with an electric mixer until stiff peaks form, about 5 minutes.
Place one fried sheet of dough on a cutting board and place a round pan on top. Use the pan as a template and trim the dough with a knife to fit the pan. Set the scraps aside in a bowl. Repeat with the remaining sheet of dough. Crush the scraps into small crumbs.
- Line the pan with plastic wrap, leaving a 2-inch overhang on all sides. Spread one-third of the pumpkin filling on the bottom, then top with one baked layer of dough. Top with half the remaining filling, then sprinkle with crumbs. Finish with the remaining filling and the last layer of dough. Cover tightly with plastic wrap and refrigerate for 12 hours or overnight.
When ready to serve, unwrap the cake and invert it onto a serving platter. Remove the pan and plastic wrap. Sprinkle the edges of the cake with chopped walnuts. Whip together the remaining 1/2 cup heavy cream, 1 tablespoon powdered sugar, and 1/4 teaspoon cinnamon; top the cake with whipped cream. Slice with a serrated knife.
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