Halloween Cake
Halloween Cake
This cake is perfect for Halloween because of the bold flavors and the cool look of the green, orange, and white colors inside. It is sure to delight all guests because the flavor profile is interesting and unique.
Servings
12
Ingredients
- 3/4 cup unsalted shelled pistachios (approximately 4 ounces; not dyed red)
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 2 tablespoon finely grated orange zest (from 3 medium oranges)
- one package of pistachio jell-o pudding mix
- 6 whole eggs
- 200 gram sugar.
- 180 gram cornstarch
- 1 liter milk
- 1 cup pumpkin purée
- 1 tsp cinnamon
- 8 oz of whole chestnuts, peeled
- 1/2 cup sugar
- vanilla bean
- 1 cup whipping creams whip to soft peek
Directions
- Combine all dry ingredients in a bowl and set aside including Jell-O mix.
- In a mixer cream butter and add sugar. Add eggs 1 at a time until incorporated.
- Alternating, add milk and dry ingredients.
- Bake at 350 for 22 minutes. Check with skewer to see that it comes out clean.
- Mix egg with sugar, add cornstarch, pumpkin and cinnamon. Bring milk to a boil, pour on mix, place back in the pan, and bring to a boil for 3 to 4 minutes, always stirring until thickened. Cool in refrigerator before using.
- Boil milk sugar and chestnuts for 15 minutes. Don't burn the milk. Let soak in the hot milk for another 15 min to soften. Blend mixture till no lumps are present.
- Let cool entirely.
- Fold heavy cream in with mixture.