Molded Cake
1 cup (3 1/2 sticks) unsalted butter, softened
1 1/2 cups all-purpose flour
4 large eggs
3 cups cooked pumpkin
1 cup whole milk
1/2 teaspoon baking powder
1/2 cup heavy cream
Recheio e cobertura
3 tablespoons cornstarch
4 tablespoons water
1 cup caramel sauce
1 cup heavy cream
Acessórios
2 20cm (8-inch) round cake pans, greased and floured
Molded Cake
1 cup (3 1/2 sticks) unsalted butter, softened
1 1/2 cups all-purpose flour
4 large eggs
3 cups cooked pumpkin
1 cup whole milk
1/2 teaspoon baking powder
1/2 cup heavy cream
Recheio e cobertura
3 tablespoons cornstarch
4 tablespoons water
1 cup caramel sauce
1 cup heavy cream
Acessórios
2 20cm (8-inch) round cake pans, greased and floured
Cake
Preheat the oven to high heat
Melted butter in a mixing bowl until very creamy
Add sugar and beat until light and fluffy
Beat in eggs one at a time
Add flour, pumpkin, and baking powder
Beat until smooth
Add milk and cream
Beat until combined
Divide batter evenly between prepared pans
Bake for 50 minutes or until golden brown
Remove from oven and let cool completely
Recheio e cobertura
Dissolve cornstarch in water
Set aside
In a saucepan, caramelize sugar over low heat
Add heavy cream, stirring constantly, until caramel dissolves
Stir in dissolved cornstarch mixture
Cook until thickened and just boiling
Remove from heat and let cool slightly
Frost cake with caramel sauce, allowing it to drizzle down sides.
