Halloween Layered Cake (Torta a Strati di Halloween)
Category: Desserts
Servings: 12
Total Time: 3 hours 30 minutes (including cooling times)
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Resting Time: 1 hour
Ingredients
For the Chocolate Pastry Cream
| Ingredient | Quantity |
|---|---|
| Whole Milk | 500 ml |
| Heavy Cream | 250 ml |
| Granulated Sugar | 150 g |
| Egg Yolks | 125 g |
| All-Purpose Flour | 50 g |
| Cornstarch (Maizena) | 20 g |
| Orange Zest | 1 zest |
| Vanilla Bean Pod | 1 |
| Unsweetened Cocoa Powder | 40 g |
| Dark Chocolate (chopped) | 100 g |
For the Orange Pastry Cream
| Ingredient | Quantity |
|---|---|
| Whole Milk | 250 ml |
| Heavy Cream | 250 ml |
| Granulated Sugar | 125 g |
| Egg Yolks | 125 g |
| All-Purpose Flour | 20 g |
| Cornstarch (Maizena) | 20 g |
| Orange Zest | 1 zest |
| Vanilla Bean Pod | 1 |
For the Ganache
| Ingredient | Quantity |
|---|---|
| Heavy Cream | 500 ml |
| Dark Chocolate (chopped) | 500 g |
For the Orange Dacquoise (Meringue Layers)
| Ingredient | Quantity |
|---|---|
| Egg Whites | 260 g |
| Granulated Sugar | 180 g |
| Hazelnut Flour | 410 g |
| All-Purpose Flour | 45 g |
| Orange Food Coloring | As needed |
| Confectioner’s Sugar | To dust |
For the Chocolate Dacquoise (Meringue Layers)
| Ingredient | Quantity |
|---|---|
| Egg Whites | 260 g |
| Granulated Sugar | 180 g |
| Almond Flour | 400 g |
| Unsweetened Cocoa Powder | 40 g |
| Confectioner’s Sugar | To dust |
For Decoration
| Ingredient | Quantity |
|---|---|
| Bigné (Cream Puffs) | 44 pieces |
| Confectioner’s Sugar | As needed |
| Marzipan | 20 g |
| Orange Food Coloring | As needed |
Instructions
1. Prepare the Chocolate Pastry Cream:
- In a saucepan, combine the whole milk and heavy cream. Heat over medium until warm.
- In a bowl, whisk together the granulated sugar, egg yolks, all-purpose flour, and cornstarch until smooth.
- Slowly pour the warm milk and cream mixture into the egg mixture, stirring continuously. Once combined, return the mixture to the saucepan and cook over low heat, whisking constantly, until it thickens into a custard-like consistency.
- Remove from the heat and stir in the chopped dark chocolate. Mix until smooth and fully incorporated.
- Transfer the chocolate pastry cream into a bowl, cover it with plastic wrap touching the surface, and refrigerate to cool.
2. Prepare the Orange Pastry Cream:
- Split the vanilla bean in half, scraping out the seeds.
- In a saucepan, combine the whole milk, heavy cream, vanilla seeds, and orange zest. Heat until just before boiling.
- Meanwhile, in a bowl, whisk together the sugar, egg yolks, flour, and cornstarch.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, whisking continuously until thickened.
- Remove from heat and refrigerate covered with plastic wrap touching the surface.
3. Make the Ganache:
- In a saucepan, heat 500 ml of heavy cream over medium heat until it starts to simmer. Remove from the heat and stir in the chopped dark chocolate. Whisk until smooth and fully melted.
- Let the ganache cool in the refrigerator. Stir every 20 minutes until it thickens to a mousse-like consistency.
4. Prepare the Orange Dacquoise Layers:
- Preheat your oven to 220°C (430°F), static mode.
- Sift together the hazelnut flour and all-purpose flour.
- Whisk the egg whites with an electric mixer or stand mixer until soft peaks form. Gradually add the sugar, one tablespoon at a time, continuing to whisk until stiff peaks form.
- Gently fold in a few drops of orange food coloring.
- On a sheet of parchment paper, draw 5 circles of 22 cm in diameter. Use these circles as templates for your meringue layers.
- Carefully spoon the meringue mixture onto each parchment sheet, forming 5 spiral layers. Dust each layer with a light dusting of powdered sugar before baking.
- Bake each layer separately for 8 minutes at 220°C. Once baked, cover each layer with plastic wrap to retain moisture.
5. Prepare the Chocolate Dacquoise Layers:
- Sift together the almond flour and cocoa powder.
- In a bowl, whisk the egg whites until stiff peaks form. Gradually add the sugar.
- Gently fold in the cocoa powder mixture.
- Transfer the mixture to a piping bag and pipe 4 spiral layers of 22 cm onto parchment paper.
- Dust each layer with powdered sugar and bake at 220°C for 8 minutes, one layer at a time.
- After baking, cover the layers with plastic wrap.
6. Assemble the Cake:
- Start by placing one layer of orange dacquoise on a serving plate. Spread with a layer of orange pastry cream.
- Repeat with all layers, alternating between orange and chocolate dacquoise. The top layer should be orange.
- Once all layers are stacked, cover the entire cake with the chocolate ganache, smoothing it with a spatula.
7. Decorate the Cake:
- Fill the cream puffs (bignè) with some leftover orange pastry cream.
- For the glaze, mix confectioner’s sugar with a bit of hot water and a few drops of orange food coloring to create a glaze. Dip the cream puffs into the glaze and let excess drip off.
- Arrange the glazed cream puffs on top of the cake to resemble little pumpkins.
- For the final touch, color marzipan green and shape small leaves and tendrils to place between the cream puffs.
- Serve and enjoy your spooky, layered Halloween cake!
This Halloween Layered Cake combines rich chocolate, citrusy orange, and creamy textures for a festive and delicious treat. It’s perfect for a spooky celebration or any occasion where you want to impress with something both visually striking and irresistibly tasty!
