Pumpkin Cake with Mascarpone Cream and Star Anise Maple Sauce

by Eddy Van Damme on November 14, 2011

During this busy season who has time to read an article? Nobody, so let’s just go straight to the recipe! Cheers!

Pumpkin Mascarpone Domes with Star Anise Maple Sauce

  1. Prepare pumpkin cake and set aside.
  2. Prepare mascarpone cream and fill in silicone molds alternating with the cake.
  3. Serve with star anise infused maple sauce. Leaves: Nougatine and Nougat Montelimar

Pumpkin Cake (Genoise method)

½ sheet pan (30 x 40 cm – 12 x 16 inches)

3 large eggs 3
8 oz Extra fine granulated sugar 240 g
5 oz Pumpkin puree 150 g
3.5 oz Pastry flour 100 g
¼ teaspoon Salt 1 g
2 tsp Cinnamon 4 g
2 tsp Ginger, dried 4 g
½ tsp Baking soda 2 g
½ tsp Baking powder 2 g
  1. Whip the eggs and sugar in a mixer fitted with a paddle attachment to a thick ribbon consistency. Add vanilla if desired. Sift the flour and all the dry ingredients together and set aside.
  2. Line a half sheet pan with parchment paper and set aside.
  3. Remove whipped eggs from machine and fold in the pumpkin puree. Gently fold in the dry ingredients.
  4. Spread on the sheet pan and place in a 375°F (190°C) oven until the cake bounces back when lightly pressed, about 12 minutes.

 

28 comments on “Pumpkin Cake with Mascarpone Cream and Star Anise Maple Sauce

  1. Yesenia Garcia on said:

    Chef Eddy,

    Is there any other kind of molds instead of the silicons that can be used with this recipe?

    Thank you.

  2. Lee Ann Romero on said:

    Chef, I’m all about anything pumpkin any time of year, not just the holidays. Also, your Plated Desserts class has made me give star anise another try. I’ve enjoyed it with the combination of other flavors we have used in your recipes.

  3. Very nice individual dessert. Interested to try the flavor play between star anise and maple. Is there a link for the sauce recipe? Also, loved the Mascarpone Berry Cream tart recipe linked here. The dessert presentation looks super . Will definately try it!

  4. Hilary Adams on said:

    Elegant, simple, and perfect for the holidays! Seems I am always looking for something new and different with pumpkin!!

    Thank you for this!! Have mascarpone cheese in the fridge, as a matter of fact… ;0)

  5. Niah Clark on said:

    Can you use a metal pan besides a silicon?

  6. Eddy Van Damme on said:

    Hi Niah,
    You can. Oil and sprinkle the metal molds with granulated sugar.
    My best,
    Eddy

  7. Loved the idea of star anise maple sauce, I would have never expected them to taste so great together!

  8. Chef, I would love to make this dessert for my family for Thanksgiving, but I’m having some problems with the pumpkin genoise. 1/2 tsp of baking soda or baking powder as stated in the recipe is much more than 1 gm. Should I use the tsp measurements or grams? Thanks for you help.

  9. Vanessa Villarreal on said:

    Chef Eddy,

    For me the anise extract smells a little like medicine although i do like the way it tastes. The question i have is, when ever you make the star anise maple sauce does the anise scent go away or is it to a minimum?

  10. Ben Davenport on said:

    Chef,

    Another delicious way to use Mascarpone cream.

    Ben Davenport

  11. Eddy Van Damme on said:

    Hi Carl,

    Thank you very much for bringing this to my attention, I did make an error on this. It is supposed to be 2 gram per 1/2 teaspoon. I did make the correction and thank you again.
    Eddy

  12. Eddy Van Damme on said:

    Hi Vanessa,
    The star anise scent will be somewhat noticeable.

  13. Lisa Ibanez on said:

    Looks great Chef Eddy! Great way to change up the old pumpkin flavor for thanksgiving! Happy holidays!

  14. Adriana Diaz on said:

    Chef,
    This sounds great! I love the combination of the creamy mascarpone with the spices of the pumpkin cake. Thanks!

  15. hai vonguyen on said:

    Great holiday treat chef. Can’t go wrong with mascarpone. Do you think it can be made into an 8 inch cake?

    Thanks,

  16. I think this is a perfect dessert for the holiday season, and the color of it makes it really stand out. The taste has hints of mint and cranberries but without the liquor.

  17. (the first comment of mine i accidentally put it under the wrong dessert.)

    The mascarpone is so creamy and not too sweet which goes very well with the pumpkin. I really like this dessert!

  18. Jennifer Contreras on said:

    I just gotta say how much I love love!!! This desert the flavors all balance each other well and the presentation is both simple and elegant. I want to try this for our family Christmas dinner this year but might skip on using the star anise.

  19. John Foisy on said:

    A beautiful sophicated, personal dessert. I look forward to making it. I love the pumpkin cake with the mascarpone cream and maple sauce with anis in it.

  20. arrion on said:

    This will be good on new year

  21. Jelani Byerly on said:

    Pumpkin cake….what else needs to be said. I must say that i am rather new to the pumpkin craze, but after having pumkin cheesecake for the 1st time this year,i am now a fan for life! This recipe seems like it would be familiar to a cheesecake. But the best part of all,is that it could be made in a personal size for me only.

  22. Yuko Ouchi on said:

    This cake teaches me that an ordinary pumpkin cake with cream cheese filling turn into a fancy cake.
    Just like Cinderella story. Star Anise Maple Sauce is kicking the notch!

  23. Szu wang on said:

    I love the marscarpone. Creamy and smooth. I really learn a lot in this class because I didn’t know that we can use star anise in the dessert also. Its amazing.

  24. angelica d. on said:

    Chef,
    I’m very interested in trying this dessert. The cake added at the bottom of the mousse looks very good. I would love to try and make this. Pumpkin is not usually use in many desserts but with this dessert and that mousse it looks fabulous, plus I love using Mascarpone cheese in dishes. It adds wonderful flavor to any recipe.

  25. Tu Ho on said:

    I love the idea of individualized dessert and present on a plate. It makes the guests feel very special and welcoming. Can’t wait to try this recipe. The presentation is beautiful!! Thank you chef for inspiring us! Star anise and maple syrup makes a quick and luxurious sauce!

  26. Elizabeth Poirrier on said:

    Stunning! You create some of the most beautiful plated desserts I’ve ever seen! This would be so elegant and impressive for a Thanksgiving or Christmas dinner! I can’t wait to wow my guests this holiday season! You are a true dessert artist!

  27. William McKinney on said:

    i remeber doing this in class and it was good

  28. Katerina Kyriazis on said:

    I have never tasted any dessert with Star Anise, but the rest of the flavors in this dessert sound delicious. I would definitely try this dessert out for this upcoming fall.

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