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🍰 Pumpkin Cake with Mascarpone Cream
509 kcal · 30 min · 4 servings
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Ingredients
- Salt pinch
- Hokkaido pumpkin 0.5 pc.
- Butter 50 g
- Eggs 3 pc.
- Sugar 125 g
- Honey 100 g
- Cinnamon 0.5 tsp
- Cardamom, ground 0.25 tsp
- Spielt flour, Type 630 200 g
- Baking powder 1 tsp
- Hazelnut kernels, ground 50 g
- Mascarpone 250 g
Instructions
- 1. Peel the pumpkin, halve it, remove the seeds with a spoon, and cut into cubes. Bring to a boil in a pot with salted water and cook until tender over medium heat for about 15 minutes. Then drain into a sieve, let drain well, and puree, weighing out 300 g.
- 2. Preheat the oven to 180 °C (convection). Melt the butter in a pot and let it cool down. Separate the eggs.
- 3. In a bowl, beat the egg whites stiff with a hand mixer and whisk, gradually sprinkling in the sugar while continuing to beat until the mixture is glossy.
- 4. In another bowl, beat the egg yolks with 80 g of honey and the spices until frothy. Stir in the pumpkin puree. Then add the flour, baking powder, nuts, and the melted butter, and mix well. Gently fold in the egg whites.
- 5. Fill the batter into a greased loaf pan and smooth the top. Bake the cake in the oven for about 45 minutes. Then let it cool on a cake rack and remove from the pan.
- 6. In a bowl, mix the mascarpone with 2 tbsp of honey and spread the mascarpone cream over the pumpkin cake. Enjoy!
Nutrition per serving
- kcal: 509
- Protein: 9 g · Fett/Fat: 32 g · Carbs: 46 g