Halloween Cake with Pavesini: A Spooky Delight for Your Halloween Celebration
Celebrate the season with a fun and delicious Halloween-inspired dessert that will wow your guests! This Halloween cake with Pavesini features a creamy custard base layered with rich chocolate and adorned with berries, creating a spook-tacular treat that’s both easy to prepare and delightful to taste. The combination of Pavesini biscuits and luscious cream, topped with festive decorations, makes this dessert a perfect choice for your Halloween festivities.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pavesini (regular) | 24 biscuits |
| Pavesini (cocoa-flavored) | 24 biscuits |
| Blackberries | 30g |
| Raspberries | 30g |
| Whole milk | 500g |
| Egg yolks | 125g |
| Sugar | 130g |
| Cornstarch (Maizena) | 40g |
| Vanilla bean | 1 pod |
| Lemon zest | ½ lemon |
| Heavy cream (fresh) | 370g |
| Gelatin sheets | 10g |
| Dark chocolate | 130g |
| White chocolate | 20g |
| Pavesini (for decoration) | As needed |
| Berries (for decoration) | As needed |
Instructions
Step 1: Prepare the Custard
Start by making the custard for the Halloween cake. First, place a glass bowl in the freezer to chill. In a saucepan, pour the whole milk and add the seeds and pod of the vanilla bean. Use a vegetable peeler or a small knife to carefully remove the yellow zest from the lemon. Add this zest to the milk mixture as well. Place the pan on the stove and heat the mixture until it just begins to boil, stirring occasionally.
Step 2: Mix the Egg Yolk Mixture
In a separate bowl, combine the egg yolks, sugar, and cornstarch. Whisk together to form a smooth and creamy mixture.
Step 3: Combine Milk and Egg Mixtures
Once the milk mixture is almost boiling, slowly pour it into the egg yolk mixture in three separate additions, passing it through a fine sieve to strain out the vanilla pod and lemon zest. Return the combined mixture to the heat and stir continuously. Keep stirring until the custard thickens to the desired consistency.
Step 4: Cool the Custard
To speed up the cooling process, remove the chilled bowl from the freezer and pour the custard into it. Stir quickly with a whisk until the temperature reaches around 50°C (below the cooking point).
Step 5: Prepare the Gelatin
Soak the gelatin sheets in cold water. In a small saucepan, heat 20g of heavy cream and add the softened gelatin sheets. Stir until the gelatin is completely dissolved, then mix this mixture into the custard.
Step 6: Whip the Cream
In a large bowl, whip the remaining 350g of heavy cream until stiff peaks form. Gently fold the whipped cream into the custard mixture until it is smooth, homogeneous, and airy.
Step 7: Assemble the Cake
Line the base of a ring mold (18cm) with plastic wrap, and optionally place an acetate strip around the edges to make removing the cake easier. Start by laying down a layer of cocoa-flavored Pavesini biscuits to almost completely cover the bottom, using around 12 biscuits. Spoon a layer of the creamy custard mixture over the Pavesini. Next, arrange 12 regular Pavesini biscuits on top of the custard layer and cover them with half of the berries (blackberries and raspberries).
Step 8: Build the Layers
Repeat the layering process with another layer of cocoa-flavored Pavesini biscuits, followed by another layer of custard. You can then melt some dark and white chocolate for decoration. Use the chocolate to create spooky designs like ghosts, spiders, or pumpkins (you can color the white chocolate for the pumpkins).
Step 9: Chill the Cake
Once all the layers are assembled, place the cake in the refrigerator to chill for at least 3 hours.
Step 10: Decorate the Cake
After chilling, remove the cake from the refrigerator and carefully remove the ring mold and acetate. Decorate the sides of the cake by attaching alternating layers of regular and cocoa Pavesini biscuits, slightly offset to create a fun look. Melt the remaining dark chocolate and pour it over the top of the cake. Use a spatula to spread it evenly, then place the decorated Pavesini biscuits on top of the cake.
Step 11: Serve and Enjoy
Your Halloween cake with Pavesini is now ready to serve! This spooky dessert will be a hit at your Halloween party, delighting both adults and kids alike with its creamy texture, chocolatey goodness, and festive appearance.
Tips:
- For an extra spooky touch, consider coloring the white chocolate with orange or black food coloring for more Halloween-themed designs.
- You can substitute the berries with other fruits such as strawberries or blueberries, depending on your preference.
- If you don’t have an acetate strip, parchment paper can be used to line the mold.
This Halloween cake with Pavesini is not only a visual treat but also a delicious dessert that combines the flavors of creamy custard, crispy biscuits, and rich chocolate. Perfect for impressing your guests during the spookiest time of the year!
