Pastel de Tiramisú de Calabaza con Crema de Mascarpone, Café y Arce

El mejor pastel de tiramisú de calabaza con crema de mascarpone, café y arce. Este pastel es ligero, esponjoso y con un toque crujiente de avellana picada. Para la temporada de otoño, añadí puré de calabaza y especias para pastel de calabaza en la masa, y sirope de arce en la decadente crema de mascarpone.

📝 Ingredients

• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/4 teaspoon pumpkin spice
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 1 cup finely chopped hazelnuts
• 1/2 cup sugar
• 1/2 cup water
• 2 Tablespoons instant espresso coffee powder
• 1 Tablespoon amaretto liqueur
• 1 Tablespoon hazelnut liqueur
• 2 cups whipping cream
• 18-ounce container mascarpone cheese
• 1/3 cup Organic Coffee Bean infused Vermont Maple Syrup
• Powdered sugar - I don't have a specific amount because you will adjust as per your taste. Remember the coffee syrup has sugar. I personally added 1/4 or 1/2 cup powdered sugar but is not necessary.
• 1 bar of bittersweet chocolate to shave on top of the cake for the decoration

👨‍🍳 Instructions

1. 1--- For the cake: ---
2. 2In a small bowl, stir together flour, cinnamon, baking powder, ginger, salt, pumpkin spice, and nutmeg; set aside.
3. 3In a large mixing bowl, beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add sugar, beating on medium speed until light and fluffy.
4. 4Stir in pumpkin puree and lemon juice. Add flour mixture; beat on low speed just until combined.
5. 5Pour batter into the prepared pan, spreading evenly. Sprinkle evenly with nuts.
6. 6Bake for 15 minutes or until cake springs back when lightly touched.
7. 7Immediately loosen edges of cake from pan and turn the cake out onto a towel sprinkled with powdered sugar. Remove waxed paper. Cool completely - around an hour. Then, cut cake width-wise into thirds.
8. 8--- Coffee Syrup: ---
9. 9In a small saucepan combine sugar, water, and coffee powder. Bring to a boil over medium heat, stirring to dissolve sugar. Boil gently for 1 minute. Remove from heat. Stir in amaretto and hazelnut liqueur.
10. 10--- Coffee-Maple Mascarpone Cream: ---
11. 11In a large mixing bowl, beat whipping cream, powder sugar, mascarpone cheese, and coffee-infused Vermont Maple Syrup with an electric mixer on medium to high speed until soft peaks form (tips curl).
12. 12--- To assemble: ---
13. 13Place one of the cake layers, nut side up, on a serving plate (if any of the nuts fall off when inverting cake layers, sprinkle them over the cake layers when assembling).
14. 14Drizzle one-third of the Coffee Syrup over cake layer. Then, spread evenly with 3/4 cup Maple Mascarpone Cream. Repeat for second layer.
15. 15Top with remaining cake layer and drizzle with remaining Coffee Syrup. Frost top and sides of cake with remaining Mascarpone Cream.
16. 16Cover and chill cake for 2 to 24 hours.
17. 17If desired, garnish top of cake with additional chopped hazelnuts and shaves of bittersweet chocolate.