6 large eggs, separated
3/4 cup all-purpose flour, sifted twice
1 tablespoon orange juice
For the filling:
1 1/2 cups cooked and mashed pumpkin
1/2 cup grated pumpkin, blended in a blender
1/2 cup sugar
1/4 cup orange liqueur
1 cup heavy cream, fresh
2 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
6 large eggs, separated
3/4 cup all-purpose flour, sifted twice
1 tablespoon orange juice
For the filling:
1 1/2 cups cooked and mashed pumpkin
1/2 cup grated pumpkin, blended in a blender
1/2 cup sugar
1/4 cup orange liqueur
1 cup heavy cream, fresh
2 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
In a large bowl, beat the egg yolks with 3/4 cup of sugar and orange juice until smooth
In another large bowl, beat the egg whites until stiff peaks form
Gradually add the whipped egg whites to the egg yolk mixture with the flour
Pour the batter into an ungreased tube pan or a bundt pan
Bake in a moderate oven (350°F) for about 40 minutes or until the cake is done
Let it cool in the pan
Remove from the pan and transfer to a wire rack to cool completely
Scoop out the center of the cake, leaving a shell about 1 inch thick
Blend the removed portion of the cake into crumbs using a blender or food processor
Spread the crumbs onto a baking sheet and bake in a moderate oven (350°F) for 10 minutes or until lightly toasted
In a bowl, mix together 1 1/2 cups of pumpkin puree, 1/2 cup of grated pumpkin, sugar, orange liqueur, and vanilla extract
Place the remaining cake into a serving dish and fill with the whipped cream in chantilly
Add the confectioner's sugar and blend carefully
Cover the filling with the toasted crumbs
Serve 12 people.
