4 eggs
2/3 cup sugar
½ cup all-purpose flour
½ cup self-rising flour
Filling
1 cup mascarpone
1 cup pumpkin puree
¼ cup sugar
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
¾ cup heavy whipping cream
Syrup
1 cup brown sugar
1 cup water
1 cinnamon quill
2 star anise
4 cloves
1 teaspoon fresh lemon juice
Reserve ¼ cup powdered sugar for dusting
Preheat oven to 325 degrees. In a small bowl, beat eggs and sugar for about 7 minutes or until thick and creamy. Combine flours and sift into egg mixture, using metal spoon to gently fold together. Spoon into greased 9-inch square cake pan and bake for about 15 to 25 minutes until springy to the touch. Place on wire rack and cool to room temperature.
For the filling, combine all ingredients, except for the whipped cream, in bowl and beat. In a separate bowl, whip the cream until stiff peaks form, then fold into the mascarpone pumpkin filling. Set aside.
For the syrup, bring all ingredients to a boil and reduce to syrup consistency. Strain out all spices.
Split cooled cake horizontally into 3 layers. Drizzle bottom layer with 1/3 of hot syrup and spread with half of mascarpone filling. Top with middle layer. Drizzle with half of remaining syrup and rest of mascarpone filling. Replace top layer and drizzle with remaining syrup. Cover and refrigerate for several hours. Just before serving, dust with powdered sugar. Serves 6-8.
