PUMPKIN CAKE--Torta di Zucca (Italian) CAKE: 2&1/4 cups all purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon allspice 1/2 teaspoon salt 3/4 cup pumpkin (pure pumpkin---NOT pumpkin mix) 1/3 cup sour cream 1/3 cup honey 1 teaspoon vanilla extract 3/4 cup (1&1/2 sticks) unsalted butter, softened 1&1/4 cups granulated sugar 3 large eggs MOUSSE: 2 plus 2 more cups heavy cream (4 cups total, divided) 2 cups whole milk 1/2 cup granulated sugar 8 ounces white chocolate, chopped 4 tablespoons gelatin 1 tablespoon vanilla extract For the cake: Preheat oven to 350 degrees F. Grease and flour a 10 inch springform pan. In a large bowl, sift the flour, baking powder, cinnamon, ginger, allspice, and salt. In a separate bowl, mix the pumpkin, sour cream, honey, and vanilla. In another large bowl, with a mixer, cream the butter and sugar until fluffy. Add the eggs and mix in the flour mixture alternating with the pumpkin mixture. Bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Let it cool for 10 minutes. Take out of cake pan and cool completely on wire rack. While the cake is cooling, make the mousse. For the mousse: Simmer 2 cups heavy cream, milk, and sugar in a saucepan over medium heat (Do not boil). Stir in the white chocolate. In a separate bowl combine 2 tablespoons of water with the gelatin. Let it sit for a couple minutes, then microwave it for 20 seconds to melt. Add the gelatin to the cream mixture and let it cool in the refrigerator for 30 minutes. After 30 minutes, whip the remaining 2 cups of heavy cream and fold it and the vanilla into the chilled gelatin mixture. To assemble the cake, when it is cool, slice it into 3 layers. Place 1 layer in a 10 inch springform pan and cover with 1/3 of the mousse. Repeat this step two more times. Chill for 8 hours. Makes 16 servings
