Do we have any of these Autumners? Treat yourself to a pumpkin pie with vanilla cream!

Autumn cake with pumpkin and vanilla cream

Ingredients for the cake:
1 cup of hokkaido pumpkin purée (cooked and blanched pumpkin)
1 and 1/2 cups of whole wheat cake flour
3/4 cup fine white sugar
3 eggs
1 package (16g) vanilla sugar
1/2 cup vegetable oil (e.g., canola oil)
1 teaspoon baking powder
1 teaspoon of baking soda
2 tsp cinnamon
1 teaspoon ground nutmeg
A pinch of salt

Ingredients for vanilla cream:
1 cup mascarpone cheese
3/4 cup cream cheese (36%)
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Cake preparation:

Preparing the pumpkin:
Pour water into a pot, pour in 4 tablespoons of sugar and throw in a peeled and diced pumpkin. Boil the pumpkin until soft (about 20-25 minutes) and blanch it into a smooth purée. Measure out 1 cup of purée and set aside.

Egg mixture:
In a large bowl, beat the eggs with the sugar until the mixture becomes fluffy and lighter in color.

Adding wet ingredients:
Add the oil, pumpkin purée, vanilla sugar, cinnamon, nutmeg to the beaten eggs and mix thoroughly.

Dry ingredients:
In a separate bowl, mix flour, baking powder, baking soda and a pinch of salt.

Combining ingredients:
Gradually add the dry ingredients to the egg mixture, stirring gently until all ingredients are combined.

Baking:
Transfer the mixture to a baking pan lined with baking paper (such as a cake pan with a diameter of about 22 cm). Bake in an oven preheated to 180°C top=bottom, for about 40-50 minutes, until the cake is golden and a stick inserted into the center comes out dry. It's a good idea to check with a stick after just 35 minutes. Leave the cake to cool.

Preparation of vanilla cream:

Cream:
Whip the cooled cream cheese until stiff. In another bowl, combine mascarpone with powdered sugar and vanilla extract, stirring until smooth.

Combining the cream:
Gently combine the whipped cream with the mascarpone, stirring until a uniform cream is formed.

Decoration:
After the cake has cooled, cut it in half, spread with the cream, fold over and decorate the top with the remaining cream. You can decorate the cake as a whole or serve it as individual pieces covered with cream. For extra effect, sprinkle them with nuts, chocolate pieces or decorate with pumpkin puree.