Pumpkin cake with frosting

The frosting, a glaze of cream cheese, butter and vanilla sugar, is the best companion to be served with pumpkin and floor almond cake. Substances Candy pastry For approx. 10 items for 1 cake mould of 28 cm butter and flour for the mould 250 g of pumpkin, weighed and peeled, e.g. Hokkaido four eggs 200 g of uncooked sugar 1 pinch of salt ½ teaspoon of floor ginger 200 g of floor peeled almonds 100 g of flour 2 teaspoons of baking powder maple syrup to garnish Frosting 100 g of cream cheese, e.g. Philadelphia 100 g of butter, smooth 1 sachet of vanilla sugar proceed Preparation: ca. 35 minutes Cooking within the oven: ca. 1 hour Cooling down Complete-time: 2 h 20 min Cake Warmth the oven to 180 ° C. Butter and flour the mould. Finely grate the pumpkin. Separate the yolks from the whites. Froth the egg yolks with the sugar for approx. 5 minutes. Beat the egg whites individually with the salt till stiff peaks are made. Mix the pumpkin with the egg and sugar cream. Combine the ginger with