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 the almonds, flour and baking powder and blend them into the cream. Mix the egg whites. Pour the mass into the mould. Bake the cake within the heart of the oven for approx. 1 hour. Carry out the cooking take a look at it with a toothpick and let it cool.

Frosting

For the frosting, combine the cream cheese with the butter and vanilla sugar, till you get a thick mass. Unfold it on the cake with a pastry bag or spoon. Sprinkle with maple syrup.

Helpful ideas

Take a look at cooking: insert a knitting iron or a picket toothpick within the heart of the cake. For those who take out the toothpick clear, with none traces of dough, the cake is cooked. You may be interested to read pumpkin and courgette soup recipe/ greek cake mantovana recipe/ belgian endive salad recipe.