Roasted Pumpkin, Walnut and Salted Caramel Cake – 3 Layers of Autumn Flavors

Preparation method

• Tips for a Perfect Cake
  For a light, fluffy, and flavorful sponge, use roasted pumpkin purée that has been well drained and completely cooled. If the purée contains too much moisture, it can affect the batter’s consistency and make the cake too wet.
  Beat the eggs and sugar thoroughly at the beginning, as incorporating plenty of air helps create a light sponge. Once you add the flour, fold it in gently using a spatula and upward motions, taking care not to overmix the batter.
  Keep a close eye on the baking time. If the sponge is overbaked, it can become dry and brittle, making it difficult to cut into three even layers.
  Don’t skip the overnight chilling time. Refrigeration allows the sponge to soften and the flavors to meld, making the cake easier to slice and helping the layers hold their shape beautifully.
  
• Prepare the Pumpkin Sponge
  Preheat the oven to 180°C (350°F), using conventional top and bottom heat. Line a large baking sheet with parchment paper.
  In a large mixing bowl, combine the eggs, sugar, and a pinch of salt. Beat for several minutes, until the mixture increases significantly in volume, becomes pale in color, and turns light and airy.
  Add the roasted pumpkin purée and the grated lemon and orange zest. Mix on low speed just until everything is combined.
• In a separate bowl, sift together the flour, baking powder, cinnamon, ground ginger, and ground anise. Gradually fold the dry ingredients into the pumpkin mixture using a spatula and gentle upward strokes, taking care to preserve as much air as possible in the batter.
• Bake the Sponge Cake
  Pour the batter into the prepared baking sheet and spread it evenly, making sure the sponge is as uniform in thickness as possible.
  Place the tray in the preheated oven and bake for 12–15 minutes. To check if it’s done, gently press the surface. It should feel springy, be lightly golden, and bounce back when touched.
• Prepare another sheet of parchment paper and dust it with powdered sugar. Remove the tray from the oven and carefully invert the sponge onto the prepared parchment paper.
  Gently peel away the parchment paper used for baking, then cover the sponge with a clean cotton kitchen towel and let it cool completely.
• Prepare the Cream Cheese and Whipped Cream Filling
  While the sponge cools, prepare the filling. Place the well-chilled heavy whipping cream in a mixing bowl and beat until stiff peaks form, keeping the texture smooth and creamy. Refrigerate until ready to use.
  In a separate bowl, briefly beat the cream cheese with the powdered sugar until smooth and well combined.
  
• Add the orange zest, if desired, for an extra burst of flavor. Then gently fold in the whipped cream using a spatula and light, careful movements.
  Finally, add the 2–3 tablespoons of salted caramel and fold gently until evenly distributed throughout the cream. Refrigerate the filling until you’re ready to assemble the cake.
• Cut the Sponge into Three Layers
  Once the sponge has cooled completely, measure it and cut it into three equal pieces to create the cake layers.
  Handle each piece carefully, as the sponge is light and fluffy and can tear if lifted too quickly. If needed, use a wide spatula to transfer the layers more easily.
• Assemble the Cake with Cream, Walnuts, and Salted Caramel
  Place the first sponge layer on a serving platter and spread a portion of the cream cheese and whipped cream filling over the top. Sprinkle with ground walnuts, then drizzle with thin ribbons of salted caramel.
  Place the second sponge layer on top and press down very gently to help it settle evenly. Repeat the process, adding another layer of cream, ground walnuts, and salted caramel.
• Finally, place the last sponge layer on top and spread the remaining cream over the surface of the cake. Decorate with ground walnuts and salted caramel to your liking.
  For an elegant finish, drizzle the caramel in thin ribbons over the cream. Leave a few areas of cream exposed for a simple yet tempting look.
• Chill and Serve the Cake
  Cover the cake and refrigerate overnight. This resting time allows the sponge layers to gradually absorb moisture from the cream, making them tender and moist while the flavors of roasted pumpkin, warm spices, citrus, and salted caramel meld beautifully together.
  The next day, slice the cake using a sharp knife. For clean, neat slices, wipe the blade after each cut.
• Serve the cake chilled, topped with a little extra salted caramel and ground walnuts. The layers of warmly spiced pumpkin sponge, smooth cream, and rich caramel come together to create a truly special dessert, with the pumpkin’s delicate sweetness perfectly complemented by the sweet-and-salty notes of the caramel.
  Store the cake in an airtight container or cover it well and refrigerate for up to 3 days. Since the filling contains cream cheese and whipped cream, keep the cake chilled and avoid leaving it at room temperature for extended periods.