-
1
To make the cake, preheat the oven to 350 degrees.
-
2
Butter a 15-by-10-inch jellyroll pan and set aside.
-
3
Sift together the flour, baking powder and salt.
-
4
Stir together the pumpkin puree, cinnamon, ginger and nutmeg.
-
5
Using an electric mixer, beat the two egg yolks and the whole egg on high speed for 4 minutes.
-
6
Add 1 cup of the sugar and beat 3 minutes longer.
-
7
Quickly pour in the oil.
-
8
With the mixer on medium speed, add the dry ingredients alternately with the pumpkin mixture.
-
9
Beat the 3 egg whites with a mixer on medium speed until frothy.
-
10
Add the cream of tartar, increase the speed to high and slowly add the remaining 1/3 cup of sugar.
-
11
Beat until stiff peaks form.
-
12
Stir 1/3 of the egg whites into the pumpkin mixture and fold in the remaining whites.
-
13
Spread the batter into the prepared pan and bake until the cake is springy to the touch, about 20 minutes.
-
14
Set aside to cool.
-
15
To make the mousse, combine the cranberries, 1 cup of sugar and the Grand Marnier in a heavy-bottomed saucepan.
-
16
Bring to a boil over medium heat, stirring occasionally.
-
17
Reduce heat and simmer until cranberries pop, about 5 minutes.
-
18
Pour into a bowl, stir in the lemon zest and refrigerate until cold.
-
19
In a medium-size saucepan, combine the egg yolks, remaining 1/2 cup of sugar and the salt.
-
20
Whisk until the yolks are very thick.
-
21
In another saucepan, scald the milk.
-
22
Whisking rapidly, pour the milk into the yolk mixture.
-
23
Set the pan over low heat and cook, stirring constantly, until the mixture is thick enough to coat a spoon -- do not let mixture simmer.
-
24
Set aside.
-
25
Place the water in a small saucepan and sprinkle with the gelatin.
-
26
Let stand for 1 minute.
-
27
Place over low heat until completely dissolved.
-
28
Stir the gelatin into the custard.
-
29
Transfer the mixture to a large bowl and stir in the cranberry mixture.
-
30
Chill for 30 minutes.
-
31
Whip the cream until soft peaks form.
-
32
Reserve 1/2 cup and fold the remaining whipped cream into the mousse.
-
33
Turn the pumpkin cake out of the pan and cut into 2-inch squares.
-
34
Brush with the brandy.
-
35
Place half of the cake squares in the bottom of a 3-quart glass bowl.
-
36
Spoon half of the mousse over the cake.
-
37
Repeat the layers.
-
38
Spoon or pipe out the reserved whipped cream in a decorative pattern around the edge of the bowl.
-
39
Cover with plastic wrap and chill for 4 hours or overnight.
