Pumpkin Spice Cake with Mascarpone Cream

Pumpkin spice cake with mascarpone cream and maple tuile

Yield 6 servings


For the cake

For the mascarpone cream

For the maple tuile


For the cake

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.

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