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🍰 Moist Pumpkin Cake with Caramel Cream

361 kcal · 30 min · 4 servings

Ingredients

• Hokkaido pumpkin 300 g
• Eggs 4 pcs.
• Brown sugar 100 g
• Honey 100 g
• Vanilla extract 1 tsp
• Cinnamon 1 tsp
• Salt 1 pinch
• Nutmeg, ground 1 pinch
• Sunflower oil 180 ml
• Almonds, ground 200 g
• Wheat flour, Type 405 250 g
• Baking powder 3 tsp
• Sugar 100 g
• Water 20 ml
• butter 70 g
• Whipping cream 100 g
• Cream cheese, plain 100 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius top/bottom heat.
2. 2. Line a baking tray with baking paper.
3. 3. Place a springform pan (30 x 25 cm) on the tray.
4. 4. Wash the pumpkin thoroughly.
5. 5. Cut the pumpkin into large chunks.
6. 6. Grate the pumpkin flesh finely using a grater.
7. 7. Add the eggs, cane sugar, honey, vanilla extract, cinnamon, a pinch of salt, and a pinch of ground nutmeg to a bowl.
8. 8. Whisk the ingredients with a mixer or whisk until creamy for 4 to 5 minutes.
9. 9. Stir the grated pumpkin and sunflower oil into the egg mixture.
10. 10. Gently fold in the ground almonds, flour, and baking powder.
11. 11. Pour the batter into the springform pan.
12. 12. Smooth the surface of the batter.
13. 13. Bake the cake in the preheated oven at 180 degrees for about 40 minutes.
14. 14. Remove the cake from the oven.
15. 15. Let the cake cool down completely.
16. 16. Remove the springform pan from the cake.
17. 17. Add the sugar and water to a non-stick pan.
18. 18. Bring the sugar-water mixture to a boil without stirring.
19. 19. Reduce the heat as soon as the mixture boils.
20. 20. Let the mixture simmer until it turns amber-colored.
21. 21. Stir 20 grams of cold butter, a pinch of salt, and the cream into the caramel sauce.
22. 22. Bring the sauce to a boil again briefly.
23. 23. Pour the finished caramel sauce into a heat-resistant glass container.
24. 24. Let the caramel sauce cool down.
25. 25. Take about 4 tablespoons of the cooled caramel sauce for decoration.
26. 26. Fill the 4 tablespoons of sauce into a small piping bag.
27. 27. Set the piping bag aside.
28. 28. Add 50 grams of soft butter to the remaining caramel sauce.
29. 29. Whisk the butter and sauce until creamy.
30. 30. Stir the cream cheese mixture into the caramel-butter mixture.
31. 31. Set the caramel cream aside until you need it.
32. 32. Spread the caramel cream evenly over the cooled cake.
33. 33. Decorate the cake with the caramel sauce from the piping bag.
34. 34. Cut the cake into small rectangles or squares.
35. 35. Serve the cake and enjoy.

Nutrition per serving

• kcal: 361
• Protein: 8 g · Fett/Fat: 19 g · Carbs: 42 g