Halloween Pumpkin Plum Cake
Ingredients
Dough
- 300g cooked pumpkin pulp
- 300g type 00 flour
- 180g sugar
- 3 medium eggs
- 100g seed oil
- 100ml whole milk
- 1 vanilla pod
- 16g baking powder
- 1g nutmeg
- 1g cinnamon
Glaze
- 200g dark chocolate
- 100g toasted chopped hazelnuts
- 30g grapeseed oil
Chantilly cream
- 250g fresh cream
- 35g powdered sugar
- 1 teaspoon vanilla extract
Preparation
Whip the eggs with the sugar, the seeds from the vanilla pod, and the spices including cinnamon and nutmeg.
Add the oil in a thin stream to the eggs, and incorporate the sifted flour and baking powder, and the milk. Mix carefully to avoid lumps.
Add the pumpkin pulp, which is obtained by cooking it in the oven.
Butter and flour a plum cake mold, pour the mixture into it, and bake at 180°C in static mode for 35 to 40 minutes.
Glaze
Melt the chocolate in a double boiler, add oil and hazelnuts, and mix.
Pour the glaze carefully over the completely cooled cake.
Chantilly
Whip the ingredients together until a dense and velvety consistency is achieved.
Pipe Chantilly cream puffs using a piping bag until the cake is fully covered.
Notes
Perfect for Halloween celebrations!
