Pumpkin seed oil cake
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.