Directions

• This recipe really requires a little organization. I prepared the baked pumpkin, the cake top and the salted caramel the day before, which requires a good few hours in the refrigerator to solidify the fat particles in it. But, you can certainly organize your time by establishing a correct order if you want to make the cake in one day. You can start by baking the pumpkin, then prepare the caramel and finally bake the top of the cake. When all the ingredients are cold, you can start assembling the cake that does not require syrup, having a moist surface thanks to the baked pumpkin. Let’s start!
• In a bowl, mix the dry ingredients (flour, salt, cinnamon, ginger, star anise and baking powder) and leave it aside. In another bowl, beat eggs with vanilla essence and add sugar gradually, until they increase in volume considerably and the composition becomes straw yellow.
• Gradually add the oil to the composition, the orange juice, then incorporate the dry ingredients. When you have obtained the dough, add the baked pumpkin cream (I obtained the cream by mixing the ingredients with the help of a food processor) mixed with condensed milk and ground nuts.
• With the help of a spatula we gently incorporate the dry ingredients so as not to destroy the previously formed air bubbles. We pour the entire composition into a form lined with baking paper and flour and bake for 40 minutes at 180 degrees. Of course, do the toothpick test before removing the cake from the oven to be sure that it is baked. If it passed the test and the cake is nicely detached from the edge of the form, it is ready.
• While the top is baking, we take care of the cake creams. I beat the mascarpone lightly with a mixer, added powdered sugar, spices and cream. I put the obtained cream in the refrigerator, I didn’t beat my head too much with it, it’s a simple and very quick cream. Next, pumpkin cream! In no case can I say that it is optional or that it can be replaced, because this layer perfectly complements the entire cake. Add all the ingredients to a saucepan, mix them and cook for 10 minutes on low heat, stirring often to avoid sticking. The idea is to remove as much liquid as possible and to obtain a creamy consistency, something between jam and cream. Let it cool!
• I will also leave you the recipe for the salted caramel, but I mentioned at the beginning that I also made this the day before. The preparation of this sauce is not a big philosophy and it can be prepared in double or triple portions and kept cold in jars (in the refrigerator). It’s as delicious as can be and plus it’s good to have a jar of caramel sauce on hand, you never know when you’ll need it! You can use it as a topping for ice creams, cakes, baked fruits.
  I started by melting and caramelizing the caster sugar, placed in a saucepan with thick walls (essential for the uniform distribution of heat). I placed the pan on medium to low heat and waited for the sugar to melt and show signs of coloring. I didn’t mix with anything, I just shook the pan slightly to melt all the sugar crystals. This process can take up to 10-15 minutes.
• When the sugar reached a reddish color (not that dark because it becomes bitter), I added the 100 g of butter and mixed it well. Now I also added the salt and the cream heated separately until close to the boiling point. I boiled everything for another 5-6 minutes on low heat, then I left the caramel to cool. When it reached room temperature, or slightly warm, I transferred it into a glass jar and put it in the refrigerator until the next day.
• Perfect! We have everything prepared and chilled. Including the cake top must be completely cooled. Transfer the mascarpone cream to a piping bag, to make it easier to add to the cake. A small tip, in case the caramel is too solid to glaze the pumpkin cake, heat it for 20 seconds in the microwave just before using it.
• We start by cutting the top in half, we place the top part first on the plate. To assemble the cake as straight as possible, you can use the ring of the tray in which you baked the dough. Add the pumpkin cream on top and spread it over the entire surface.
• On top of the pumpkin cream, add the mascarpone cream and also spread it well over the entire surface. Cover with the second half of the top and press lightly with the palm of your hand. We carefully remove the ring of the baking form from around the cake and prepare to decorate.
• Honestly, now was the moment when I started to be a little proud of myself, I was still not 100% convinced of my success. I had almost obsessively tasted all the creams, I even made the perfect classic spoon, but I couldn’t wait to decorate this wonder.
• I added salted caramel on top and spread it quickly but gently using a knife with a wide blade. I decorated with the remaining mascarpone cream and ground walnuts. Sufficient! The salted caramel glaze is far too beautiful to cover it unnecessarily.
• Who’s ready for a slice?? I didn’t have the patience to leave it in the fridge for more than 2 hours and it doesn’t need more. The advantage of the wet top with pumpkin most likely. I cut the first slice with a slightly trembling hand, I was super excited but also impatient to taste it. I poured a little more of the wonderful salted caramel on top, because there is never too much and I savored the whole slice gradually, enjoying the whole combination of flavors. Yummy…I almost cried tears of joy when I realized how tasty the cake turned out. See you next time..