3/4 cup heavy cream
3/4 cup sugar
1 and 3/4 cups pumpkin puree, finely chopped without skin
1 tablespoon grated lime zest
1/2 cup candied orange peel, finely chopped
1/2 cup all-purpose flour
4 tablespoons rosewater gelatin
50g semi-sweet chocolate melted in a double boiler
3/4 cup heavy cream
3/4 cup sugar
1 and 3/4 cups pumpkin puree, finely chopped without skin
1 tablespoon grated lime zest
1/2 cup candied orange peel, finely chopped
1/2 cup all-purpose flour
4 tablespoons rosewater gelatin
50g semi-sweet chocolate melted in a double boiler
Mix together all the ingredients except the gelatin and chocolate
Spread the mixture into the bottom of two 30cm diameter cake pans, greased and flipped upside down
Leave 2.5cm of free border, without touching the sides of the pan
Bake in a preheated oven at 200°C for 25 minutes or until firm and the edges start to brown
Remove from the oven, let cool slightly and demold
Apply the gelatin to the two parts of the cake and sandwich one on top of the other
Melt the chocolate in a confectioner's bag and decorate the cake
Serve at room temperature
Serves 12 portions
Calories per serving: 314
