Back

Pumpkin Seed and White Chocolate Cake

Vegetarian

Ingredients:

For the cake batter:

5 eggs
100 g soft butter
5 tbsp pumpkin seed oil
250 g granulated sugar
2 packets vanilla sugar
200 g all-purpose flour
100 g pumpkin seed flour
1 tbsp baking powder
Pinch of salt

For the pumpkin seed cream:

250 g white chocolate
40 g soft butter
150 ml heavy cream
120 g natural pumpkin seed cream
A pinch of vanilla powder or 1 tbsp vanilla extract

For the raspberry cream:

250 g cream cheese
200 ml heavy cream
1 packet whipping cream stabilizer
40 g vanilla sugar
200 g frozen raspberries

For decoration:

2 handfuls pumpkin seeds
About 6 tbsp granulated sugar
Freeze-dried raspberry pieces

Preparation:

Cake batter:

Whisk the eggs with sugar, pumpkin seed oil, vanilla, and soft or melted butter until smooth. Add the dry ingredients—salt, baking powder, flours—and mix until combined. Pour into a 24 cm cake pan lined with parchment paper. Bake at 170°C (fan) for about 45 minutes or until a skewer comes out clean.

Creams:

While the cake cools, prepare the creams. For the white chocolate pumpkin seed cream, melt the white chocolate with the cream and butter over low heat, stirring constantly until smooth. Set aside to cool. Reserve one-third of this mixture separately. To the rest, mix in the pumpkin seed cream and vanilla.

For the raspberry cream, combine cream cheese with vanilla sugar. Whip the chilled heavy cream with the stabilizer until stiff peaks form, then fold into the cream cheese. Add the frozen raspberries and gently mix.

Assembly:

Carefully slice the cooled cake into three even layers. Spread the pumpkin seed cream on the bottom layer, add the next layer of cake, and spread the raspberry cream on it. Top with the reserved pure white chocolate cream.

Pumpkin seed brittle:

Melt the sugar in a heavy-bottomed pan until caramelized, add the pre-toasted pumpkin seeds, mix carefully, then immediately pour onto a parchment-lined tray. Spread evenly with a wooden spoon and let cool completely. Break into small pieces.

Spread some whipped cream made from 50 ml heavy cream around the cake’s edges and decorate with pumpkin seed brittle pieces. Sprinkle the top with freeze-dried raspberries and some broken brittle and pumpkin seeds. Keep refrigerated until serving.

Recipe thanks to the author of the Ízzel-lélekkel food blog!

Back