Pumpkin Cream Cake
Halloween Special with spider web - perfect for the haunting to start!
At least 8 hours
Dressing up has always been one of my hobbies. Especially for Halloween there are such great costumes and you can really go above and beyond with your makeup! But until then there's still some time left, so for now I'll only style my cake! I'm really proud of today's recipe. The cake base is fluffy and tastes like orange. The cream is beautifully airy and sweet and you will want to eat it directly from the cake. Decorating my pumpkin cream cake with chocolate was really fun. Maybe I'll decorate with skulls next time? As always, there are no limits to your creativity. Which design will you choose to make your friends shudder ;)? Are you craving a savoury Halloween recipe? Then take a look at my yummy tarte flambée here...
By the way, the recipe is for a small cake mold (about 20cm) and this pumpkin cream cake will keep in the refrigerator for a few days. I hope you like this recipe and look forward to the next weeks with Halloween specials! Let's get spooky!
Ingredients cake base:
50g Powdered sugar
1tsp Baking powder
Pinch of salt
80g Powdered sugar
3,5 Sheets gelatine
About 30g Dark chocolate
To make this pumpkin cream cake, first peel the pumpkin, cut it into small pieces and boil in water for about 10-15 minutes.
2 Eggs · 50g Powdered sugar · Orange zest · 35g Butter· 60g Flour · 1tsp Baking powder · Salt
For the base, grease the mold with butter and dust with flour. Beat eggs, powdered sugar and some orange zest for at least 5 minutes until fluffy. Gradually add the softened butter, stirring continuously. When no more pieces are visible, gently add in flour, baking powder and a pinch of salt through a sieve. Pour the mixture into the cake mold and bake for about 10 minutes at 160°C. Then take it out and let it cool down completely.
Strain the cooked pumpkin, let it cool and blend it with some cinnamon.
Whip the cream and chill in the refrigerator.
3,5 Sheets gelatine · 80g Powdered sugar · 1 Orange
For the cake cream, soak gelatine in cold water. Mix the pumpkin puree with powdered sugar and orange zest. Squeeze the orange and warm up the juice. Squeeze out any water and add the gelatine. Stir until completely dissolved. Then mix with the pumpkin puree and let it cool down.
Carefully mix together with the whipped cream and fill the cake mold. Chill for about 7 hours.
30g Dark chocolate · Cream
Melt the chocolate over a water bath and mix with a dash of cream. Allow to cool slightly.
Pour into a piping bag or a small plastic bag and cut a small hole in it. Carefully remove the pumpkin cream cake from the mould.
From the center, "draw" thin lines to the edge of the cake.
Then connect them with rounded lines to create the spider's web. Small mistakes can easily be corrected by letting the chocolate set and carefully removing it with a knife.
Draw short lines with spiders on the side of the cake. Keep the finished pumpkin cream cake in the refrigerator until serving.
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