We’re making a moist pumpkin cake with a creamy topping!
- 1 cup (200 g) sugar
- 1 packet vanilla sugar
- 3.5 oz (80 g) softened butter
- 2.7 tablespoons (40 ml) neutral-tasting oil
- 3 eggs
- 12.3 oz (350 g) pumpkin puree (simply bake Hokkaido pumpkin in the oven at 320°F for 30 – 40 minutes or cook until soft in water, then puree)
- 1 teaspoon cinnamon
- A good pinch of salt
- 2.5 cups (350 g) flour
- 1 packet baking powder
- 3.4 oz (100 ml) mineral water
For the Topping:
- 8.8 oz (250 g) Mascarpone
- 1.7 cups (400 g) heavy cream
- 1.8 oz (50 g) sugar (a bit more if you prefer it sweeter)
- Some cinnamon for sprinkling
First, beat together sugar, vanilla sugar, butter, and oil until creamy. Then, gradually mix in the eggs. Next, add the remaining ingredients for the batter and mix everything well. Pour the batter into a greased pan (approximately 8.7 inches by 8.7 inches or alternatively a loaf pan) and bake at 320°F (for convection) or 356°F (top/bottom heat) for about 1 to 1 hour and 10 minutes.
Ensure the cake is thoroughly baked by performing a toothpick test. For the topping, start by blending Mascarpone with 7 ounces (200 g) of heavy cream and the sugar until creamy. Then, whip the remaining cream until stiff and fold it in.
Spread on the cooled cake and sprinkle with cinnamon.
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