This cake is containing pumpkin oil in combination with vanilla and white chocolate.

For some time now, I had in mind that I would like to put the pumpkin cream I used for these cupcakes into a cake and I finally realized that day.

The cake is a great success, it is very tasty, sweet and soft. The combination of pumpkin seed oil, white chocolate and vanilla tastes really great to me. Sometimes I even surprise myself with good food.

The biscuit is not quite classic, it comes a little compact, as I helped myself with the recipe for magic cake and it suits me very well. The cake is easy to prepare and tastes great, so I hope you will try it too.

Pumpkin seed oil cake

Cook Time 2 hours 10 minutes
Servings 18 portions

Ingredients

Sponge:

  • 100 grams of smooth flour
  • 100 grams of brown sugar
  • 3 eggs
  • 110 grams of melted butter
  • 4 deciliters of milk
  • 15 grams of cocoa powder
  • 7 grams of baking powder
  • Half a teaspoon of white vinegar
  • Pinch of salt

Pinch of salt:

  • 200 grams of powdered sugar
  • 100 grams of butter
  • 4 tablespoons pumpkin seed oil
  • 100 grams of white chocolate
  • 500 grams of mascarpone cheese

Vanilla cream:

  • 2 vanilla yogurts / smooth cottage cheese with vanilla (2 x180 grams)
  • 4 dl of whipping cream
  • 2 tablespoons of honey
  • 2 bags of gelatin fix powder (40 grams)
  • Vanilla aroma

Ganache:

  • 50 ml of whipping cream
  • 150 grams of white chocolate
  • 1 tablespoon of pumpkin seed oil
  • Sliced ​​pumpkin seeds (50 grams) for garnish

Instructions

  • To prepare the sponge, make sure that the butter is not too hot and that the milk is at room or even at warm temperature. Separate the egg whites from the yolks and beat the egg whites with white vinegar until stiff. Add sugar to the yolks and whip until creamy, then stir in the butter. Put flour, baking powder and cocoa powder in a bowl and mix and then add to the yolk mixture. Slowly stir in the milk (which should not be cold). At the end, gently add the egg whites and pour it all together into a cake tin measuring 26 cm in diameter, in which you previously put the baking paper. Bake at 160 degrees Celsius for 1 hour and 10 minutes. Then let the sponge to cool. Remove the baking paper and place the biscuit on the bottom of the baking tin, as you will assemble the cake in it. (For this you need to have a cake pan that has a removable edge.)
  • To prepare the pumpkin cream, first melt the butter and chocolate together. In a bowl, mix the mascarpone cheese and sugar, then add the pumpkin oil and stir. Finally, add melted butter and chocolate. (make sure it's not hot)
  • Apply the cream evenly on the sponge in the baking tin.
  • Prepare the vanilla layer by whipping up the cream first. Then stir in vanilla yogurt and add a little more vanilla flavoring. Finally, mix in the gelatin fix powder and transfer the cream on top of the pumpkin cream and spread it evenly. Place the cake in the fridge for a few hours or better yet overnight to harden.
  • Finally, pour over the ganache prepared by putting the whipping cream in the pan and heat it (but don’t boil it) and stir in the chocolate (which can be pre-melted to make it easier to combine) and stir to get a smooth sauce. Add in the pumpkin oil and cool a bit, and while it is still liquid, pour it over the top of the cake so that some of it runs over the edge. You can put it back in the fridge to harden a little more.
  • Garnish with pumpkin seeds if desired and serve.
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