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Home / Pumpkin Citrus Cake De Voyage

Pumpkin Citrus Cake De Voyage

Pumpkin Citrus Cake De Voyage


Recipe Created By:
PreGel International Training Centers

  • Components Of Recipe
  • Pumpkin Cake De Voyage
  • Citrus Glaze
  • Yogurt White Chocolate Ganache

Pumpkin Cake De Voyage

291g (10.3oz)
30g (1.1oz)
40g (1.4oz)
200g (7.1oz)
187g (6.6oz)
425g (15.0oz)
708g (25.0oz)
1g (0.0oz)
9g (0.3oz)
5g (0.2oz)

* can be replaced with

Method of Preparation

  1. Cream the sugar with the and the oil.
  2. Slowly add the eggs and pumpkin puree.
  3. Sift all of the dry ingredients.
  4. Gently fold in the sifted dry ingredients.
  5. Portion into prepared molds.
  6. Bake in an oven that has been preheated to 176°C/350°F.

Citrus Glaze

135g (4.8oz)
90g (3.2oz)
900g (31.7oz)
20g (0.7oz)
As needed

Method of Preparation

  1. Combine orange juice, lemon juice, powdered sugar and together.
  2. Dip pumpkin cakes into glaze, and then bake on a glazing screen at 176°C/350°F for 1-2 minutes.
  3. Once the cakes are cooled top them with .

Yogurt White Chocolate Ganache

195g (6.9oz)
52g (1.8oz)
1g (0.0oz)
403g (14.2oz)
39g (1.4oz)
40g (1.4oz)

Method of Preparation

  1. Scald the cream with the glucose and salt and bend in the .
  2. Pour over partially melted white chocolate.
  3. Emulsify using an immersion blender.
  4. When ganache has cooled to 34°C/95°F, add the butter with immersion blender and pipe on top of the .
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