Halloween Pumpkin Layer Cake

Ingredients

• 300 g butter
• 350 g sugar
• 2 tbsp vanilla sugar
• 8 eggs
• 500 g flour
• 4 tsp baking powder
• 150 g cocoa powder
• 250 g yellow pumpkin flesh
• 250 g whipping cream
• 1 packet gelatin
• butter (for the pan)
• breadcrumbs (for the pan)
• 300 g butter
• 300 g vegetable fat
• 4 eggs
• 400 g sugar
• 1 cup espresso
• candied lime slice
• 1 chocolate chip
• licorice pieces
• licorice string

Instructions

1. 1.

   Grease a Savarin mold with butter and dust with breadcrumbs. Whisk butter and eggs until frothy, fold in sugar and vanilla sugar. Stir in flour and baking powder. Divide the batter; add cocoa powder to one half. Dice pumpkin flesh, simmer with a little water for 10 minutes, puree, strain through a sieve, and mix into the other half.

2. 2.

   Bake the cakes sequentially at 180°C for 1 hour, remove from the pan, and let cool. Beat cream with gelatin. Place the pumpkin cake on a very large plate with the dome facing down, spread cream over the top, then place the chocolate cake on top, chill. For the buttercream, beat butter and fat until fluffy. Alternately fold in sugar and eggs, then drizzle cooled espresso until the buttercream turns yellow-brown. Spread the assembled cake thickly around with buttercream. In the center add the chocolate chip and lime slices. Use licorice pieces to form eyes, mouth, and nose. Chill for 2 hours before serving.