My work colleague Alex brought me two Hokkaido pumpkins from his garden. He said: pumpkin versus cake? Hahaha, I won’t let myself be told that twice, grabbed the pumpkins and went shopping with a grin on my face 🙂 And this juicy pumpkin cake came out of it. I was a little skeptical at first, but he and my work colleagues were very impressed with my creation. Even my dear Jenny, who is very sensitive, was thrilled. And as some people know, only recipes that are recommended by my “test eaters” appear on my blog 🙂
Ingredients: for a mold 26 cm ∅
- 250 g butter, room temperature
- 130 g icing sugar
- 6 egg yolks
- 6 egg whites
- 80 g granulated sugar
- Salt
- 40 g cooking chocolate, grated (or chocolate sprinkles)
- 100 g almonds, grated
- 190 g flour
- 1 teaspoon Baking powder
- Zest of a grated lemon
- 250 g pumpkin flesh, finely grated
- Apricot jam for spreading
- Powdered sugar and lemon juice for the lemon glaze
- Pumpkins made from marzipan or fondant as decoration
Preparation:
The ingredients should be at room temperature.
Preheat the oven to 175°C top and bottom heat.
Grate the Hokkaido pumpkin and place it in a sieve to drain the juice. (I didn’t peel mine off)
Beat the egg whites with the granulated sugar and a pinch of salt until stiff peaks form. Put something into the fridge.
Mix the butter with the icing sugar until very creamy. Add the egg yolks one at a time and stir until it is a homogeneous mass again. Stir the grated pumpkin into the mixture. Mix the flour, baking powder, chocolate and grated almonds and fold into the mixture with the whipped snow. Pour into the mold and bake in the preheated oven at 175° C top and bottom heat for approx. 50 minutes. Do a stick test!!!
Let cool down.
Cut the cooled cake in half, spread it thickly with apricot jam and put the top back on. Spread the top of the cake with jam and cover with lemon icing.
To make the lemon glaze, simply mix icing sugar with lemon juice until you get a viscous mixture.
Decorate with marzipan or fondant pumpkins as desired. I made mine out of fondant 🙂
Your Gudrun von Mödling wishes you good luck.
I hope my English is good enough to translate the recipe for you. If you have any questions or something is not understandable, please feel free to write to me. gudrungrasberger@medionmail.com
