Mark Brewer’s Special Halloween Recipe: Recipe for Pumpkin Patch Torte

Halloween’s Day is knocking just round the corner. I have started the home decorations and there will be a grand party at the Mark Brewer Mansion on the eve of Halloween. Apart from Mr. Oak and Mr. Phoenix, there will be a host lot of friends who will come to this party. I have decided to cook some delicious food on the day. I, Mark Brewer, love to cook and it acts as a sort of mental relaxation for me. One of the items that may make to my menu for the party would be Pumpkin Patch Torte. This is a special Halloween cake that is delicious and yet not too sweet. It has a maple flavored frosting and can be served in accompaniment with pumpkin cake. So, how to make this Mark Brewer’s special recipe? 

Mark Brewer Recipe of Pumpkin Pathch Torte

To cook the Pumpkin Patch Torte you would have to dedicate a preparation time of 25 minutes and it takes a little more than 20 minutes to cook the dish. All the ingredients that I would be mentioning would be for 12 servings. 

What do you need? 

You would have to arrange for 15 ounces of solid packed Pumpkin, 1 cup brown sugar, half a cup of sugar, 4 eggs, half a cup of canola oil, 1 teaspoon of baking powder, baking soda, ground ginger and cinnamon. You will also need 2 cups of all purpose flour and half teaspoon of salt. 

To prepare the frosting you will need 1 cup of maple syrup, white portions of 2 eggs, ¼ teaspoon of tartar cream, 1 drop of yellow food coloring, 3 drops of green food coloring and candy pumpkins. 

How to Prepare Mark Brewer’s Special Pumpkin Patch Torte?

Grease a baking pan and have a waxed paper with grease ready. Take a bowl and pour the sugar, pumpkin, oil and eggs. Mix the contents until they are well blended. Now mix the baking powder, baking soda, flour, ginger, salt and cinnamon. Once the mixture is ready slowly add the pumpkin mixture. Pour this entire batter into the baking pan. Then bake the set up at a temperature of 3500 for 20 minutes or until you can insert a toothpick near the center. Cool it for about 5 minutes before you send it to the wire rack for complete cooling. Remove the waxed paper very carefully. 

Now prepare the frosting in a large saucepan. Heat the saucepan over low heat and combine the maple syrup, egg whites and tartar cream. Use a portable mixer to beat this preparation for about 1 minute. Continue to beat the frosting until it reaches a temperature of 1600 (which would ideally take 8 minutes). Transfer the frosting to a large bowl and beat it at high speed until the frosting becomes stiff. Separate ¼ cup of frosting in a small bowl and decorate it with yellow and green food coloring. 

Cut the cake as par the width into thirds and place a single layer on the serving plate. Spread the piece with a third of the frosting. Repeat the step for all the servings.