Pumpkin cake with Italian buttercream and cinnamon
Juicy Hokkaido pumpkin, crunchy walnuts and delicate cinnamon blossoms meet a creamy Italian buttercream with cream cheese in this pumpkin tart.
Ingredients
- 270 g sugar
- 3 Owner
- 135 g Die
- 165 g Hokkaido pumpkin (finely grated)
- 190 g flour
- 0.75 g Baking soda
- 3 g baking powder
- 5 g salt
- 4 g cinnamon
- 50 g finely chopped walnuts
- 145 g sugar
- 75 g protein
- 40 g water
- 6 g ground cinnamon blossom
- 230 g Butter
- 120 g cream cheese
Method
- For the cake, whisk the sugar and eggs together. Then add the oil and pumpkin, mix in the remaining ingredients, and fold them in. Pour the mixture halfway into a cake ring and bake in the oven at 180°C for about 30 minutes. Remove and let cool. Cut the cake into 3 equal slices.
- For the buttercream, beat the egg whites until stiff peaks form. Bring the sugar and water to a boil until it has a syrupy consistency. Slowly pour the syrup into the egg whites in a thin stream, stirring it in. Let it cool slightly.
- Gradually add the butter. Beat until the buttercream becomes firmer and cold. Then add the ground cinnamon blossoms and the cream cheese and mix until smooth.
- Spread the cream on the first cake layer. Place the second layer on top, spread more cream on it, and cover with the third layer. Dust with powdered sugar and chill for at least one hour.
For the cake batter
- 270 g
Zucker
Owner
- 135 g
- 165 g
Hokkaido pumpkin (finely grated)
- 190 g
Flour
- 0,75 g
Baking soda
- 3 g
baking powder
- 5 g
Salt
- 4 g
Cinnamon
- 50 g
For the buttercream
- 145 g
Zucker
- 75 g
protein
- 40 g
Water
- 6 g
Ground cinnamon blossom
- 230 g
Butter
- 120 g
For the cake, whisk the sugar and eggs together. Then add the oil and pumpkin, mix in the remaining ingredients, and fold them in. Pour the mixture halfway into a cake ring and bake in the oven at 180°C for about 30 minutes. Remove and let cool.
Cut the cake into 3 equal slices.
Marco d'Andrea's tip: Leave the skin on the Hokkaido pumpkin. It gives the dough a beautiful color. You'll achieve the ideal texture if you use a fine grater for the pumpkin.
