Mini Spiced Pumpkin Honey Cakes are packed with seasonal flavour; they’re decadent, and they’re the perfect dessert for any festive celebration.
Mini Spiced Pumpkin Honey Cakes
Yes, that’s almost this time of the year. Celebration and festive food. Obviously, living in Canada has its advantage as there’s a huge gap between Thanksgiving and Christmas. Our American friends are not that lucky, though. The question is if are they ready for some indulgent? These Mini Spiced Pumpkin Honey Cakes would be a delicious treat for Thanksgiving (And Christmas, too). Also, isn’t it great to eat an individual cake (Meaning you don’t need to share)?
A traditional Russian honey cake from my childhood has inspired me to create this twist. I have previously shared with you this traditional recipe and this lavender twist. And pumpkin? I couldn’t miss that idea either! The combination of sweet pumpkin, honey, and lots of earthy spices are meant to be together.
This time I wanted to play with the filling, and I used cream cheese with other ingredients. It’s like eating a cheesecake inside of the cake! Doesn’t this sound wonderful? However, keep in mind that thanks to the addition of cream cheese, this cream will not be able to moisten the biscuits very well, and compared to the previous versions, this cake will be a bit dryer (Still super delicious!)
Also, this is going to be my last pumpkin recipe this year as I am starting the season of gingerbread and eggnog here (Let’s be real: mostly gingerbread). However, I am positive I’ll back to my favourite pumpkins in January. And there is one little secret. I might (or might have not) have another twist on this Medovik, but this time that will be a Christmas version. But please – you’ve never heard this!
- 1/2 cup + 1 tbsp of honey (200 gr)
- 2/3 cup granulated sugar
- 60 gr. butter
- 15 gr. baking soda
- 7 large eggs, only yolks
- 1/2 cup pure pumpkin puree
- 1 tbsp.cinnamon
- 1 tbsp. ginger
- 1 tsp. cardamom
- a pinch of gloves and all spice each
- a pinch of nutmeg
- 5-6 cups pastry flour (sifted) + more for dusting
- 2?225 gr. cream cheese, at room temperature
- 1/2 cup sweetened condensed milk
- 1/2 - 2/3 cup honey
- 1 cup pumpkin puree
- 300 gr salted butter, soften
- Cinnamon, ginger, and cardamom (or pumpkin pie spices), to taste
- In a large pan combine the honey (1/2 cup + 1 tbsp), sugar, and butter. Cook over medium heat whisking until the butter is melted. Once it's melted, do not whisk the mixture (shake the pan occasionally instead). When the mixture starts to slowly boil, you can let it caramelize for 2-4 minutes (for a deeper flavor) or proceed to the next step.
- Add the soda whisking. The mixture will start foaming. It will also change the color (and even flavor), and will increase in volume.
- Off heat and let cool few minutes.
- Add the egg yolks constantly whisking with a whisk.
- Stir in the pumpkin and spices. Let the mixture stay 10-12 minutes.
- Start adding the sifted flour. You will need between 5 and 6 cups. Add 4 cups at once and then gradually add more. Don't mix it too long The dough will be soft, elastic, but a bit sticky (easy to roll out though). Don't add too much flour even if you feel the dough is sticky - instead dust the surface and rolling pin well.
- Roughly divide the dough into 12-14 pieces.
- On the dusted surface (I also recommend doing it on parchment paper) roll out a piece of dough that can fit the baking sheet.
- Pierce the layer with a fork. Transfer onto a baking sheet and bake between 4-6 minutes depending on the thickness and your oven. Don't let the layers get too brown.
- Remove the baking sheet and immediately, while the layer is still hot, cut as many circles as possible using a cookie cutter (diameter of your choice). Reserve the trimmings. Certainly you can opt for making one large cake.
- Proceed with the remaining dough.
- To make the frosting, beat the softened cream cheese with the condensed milk and honey at low speed.
- Add the pumpkin puree and spices and beat until smooth. Try and add more spices/honey if desired.
- To assemble the cake, place the first layer (find the thickest one) and spread some (about 2 tbsp) of the cream. Let it stand 15 seconds to moisten then place the second layer gently pressing it with your hands, and spread the cream frosting. Repeat all layers. I had 8-10 layers in each cake (not all the layers had equal thickness).
- Spread some of the cream over the edges as well.
- Let the cake stand about one hour at room temperature to stabilize the cream.
- In a meanwhile, using processor, finely grind the trimmings (You will need about 4-5 cups of them).
- Generously cover the cake with the crumbles gently pressing them into the cake.
- Refrigerate the cake for at least overnight.
- If you have any of trimmings and cream left (and you will likely have!), combine them in glass or a bowl - that would be a bonus dessert!