Pumpkin Mousse Casella Cake
Pumpkin Mousse Casella Cake is a creamy, delicious dessert that blends smooth pumpkin mousse with soft Casella sponge cake. Topped with playful cheese and seaweed decorations, this easy-to-make treat is perfect for fall gatherings and special occasions. Try this delightful pumpkin dessert today!
Pumpkin Mousse Casella Cake is a delightful dessert that combines the smooth, creamy richness of pumpkin mousse with the soft, airy texture of Casella sponge cake. Sweetened with allulose or sugar and enhanced with whipped cream and butter, this cake offers a perfect balance of flavor and texture. Topped with playful cheese and seaweed decorations, it’s not only delicious but also visually charming. Perfect for festive occasions or as a unique treat, this cake is a must-try for pumpkin lovers!
Ingredients
Nutritional Information
- Calories: 300
- Protein: 5g
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 15g
- Sodium: 120mg
- Cholesterol: 50mg
Directions
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Place the sweet pumpkin in a microwave-safe bowl and heat it in the microwave for 2 minutes on each side (based on 700W). Once softened, peel and cut it into smaller pieces for easier boiling. Microwave again for 3 minutes (700W) until fully cooked.
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Mash the cooked pumpkin thoroughly until smooth and free of lumps. Let it cool slightly. Meanwhile, in a separate mixing bowl, whip 150ml of heavy cream with 10g (1 tbsp) of sugar until it forms stiff peaks.
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In another mixing bowl, combine the mashed pumpkin with 10g of room-temperature unsalted butter, 20g of allulose or sugar, and 20g (4 tbsp) of whipped cream. Mix well until smooth and sticky.
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Transfer the pumpkin mousse into a piping bag. Slice the Casella sponge cake into thin layers. Using a round mold or cup (6 cm in diameter), cut the cake into circles. Pipe a generous amount of whipped cream onto each cake round, then swirl the pumpkin mousse around it.
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To create the decorative eyes, cut small circles from the sliced cheese using a straw. Cut seaweed into small pieces and place them on the cheese circles to form pupils. Finally, place the cheese eyes on top of the cake to complete the design.
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