This cake combined a few different inspirations. Back when I was traveling in Japan, specifically in Kyoto, we came across these adorable chiffon cakes, consisting of two layers of soft, tender sponge sandwiching a thick layer of fresh whipped cream. They were so addicting, and we had to wait about 20 minutes in line at the Daimaru department store for them. We did that voluntarily at least twice because they were so good. Aesthetically, I wanted this cake to sort of mirror that, being layers of cake and pale white cream. But I wanted to sneak in some additional components there, just because while those chiffon cakes were rooted in simplicity, this one was meant to be a more complex cake with different textures and flavors that celebrated the fall. So I went with a pumpkin chiffon cake, first and foremost, and paired that with spices, pepitas, dried fruits, dulcey(caramelized white chocolate), and a whipped cheesecake in lieu of whipped cream, just to give this variation more body and oomph. I wanted the cake to pay homage to an autumn harvest, namely featuring ingredients that pair well with pumpkin. The cake itself came out quite prettily, and while I was a bit bugged with how uneven some of my layering was, at least from a textural standpoint, it delivered what I was aiming for between the soft cake, the gooey dulcey ganache, the light as air whipped cheesecake, and the crunchy bits I sprinkled in between!

For the pumpkin chiffon cake:
4 eggs, separated
1/2 cup granulated sugar
1 tsp vanilla extract
4oz pumpkin puree
1 stick unsalted butter, browned
a pinch of cinnamon
a pinch of nutmeg
2/3 cups all-purpose flour
1 1/4 tsp baking powder
a pinch of salt

In a bowl, whip egg whites with sugar and vanilla to stiff peaks. In another bowl, whisk egg yolks with pumpkin puree, brown butter, cinnamon, and nutmeg until combined. Sift into the pumpkin your flour, baking powder, and salt. Then fold through that the whipped egg whites to form your batter. Spread the batter into a parchment-lined half sheet tray and bake at 350 degrees F for 20 minutes. Allow the cake to fully cool before cutting out 3 8-inch by 8-inch squares, using scraps as necessary to form the third square.

For the soak:
1 cup whole milk
a pinch of ground cinnamon
a pinch of ground nutmeg
a pinch of salt
1 tsp vanilla extract

Stir until combined. Keep refrigerated until time to assemble.

For the dulcey ganache:
1 1/2 tsp gelatin powder + 2 tbsp cold water
5oz dulcey
2oz white chocolate
3oz heavy cream
2 tbsp brown butter
a pinch of salt

In a pot, heat everything together until melted. Keep ganache relatively warm to ease of assembly.

For the whipped cheesecake:
2oz whole milk
1 tsp gelatin powder + 2 tbsp cold water
1/4 cup granulated sugar
a pinch of salt
8oz cream cheese
1 tsp vanilla extract

In a pot, melt gelatin, sugar, and salt into whole milk. Pour over the cream cheese and whisk until combined and spreadable. Finish with vanilla.

For the pumpkin tuiles:
4oz pumpkin puree
1/2 cup flour
1oz vegetable oil
1/4 cup granulated sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground clove
a pinch of salt

In a bowl, mix everything together to form your tuile batter. Allow the batter to rest at least 20 minutes before spreading into tuile molds. Bake at 350 F for 10 minutes.

For assembly:
Pepitas
Pink peppercorns
Dried cranberries

Start by placing down the scrap layer of your chiffon cake into a 8 inch by 8 inch square mold. Add 1/3 of the soak. Then spread on 1/3 of the ganache and sprinkle over that 3 tbsp pepitas, 1/4 cup dried cranberries, and 2 tsp pink peppercorns. Then spread over that 1/2 of the cream cheese. Repeat for the next layer. For the final layer, start by adding in the cake, then the soak. Spread the remaining dulcey ganache and then sprinkle over that some more pepitas, pink peppercorns, and dried cranberries. Allow everything to set fully before unmolding and garnishing with tuiles to finish.