Halloween Spider Web Cake
Spiders web cake for Halloween by Spoonsparrow. Spooky beautiful recipes can be found at Spoonsparrow.
Ingredients
- 150 g whole wheat crackers
- 150 g butter
- 250 g pumpkin flesh (without skin and seeds)
- 600 g cream cheese
- 300 g Yogurt (1.5% fat)
- 2 tbsp Raw cane sugar
- a pinch vanilla
- 0.5 tsp cinnamon
- 0.5 tsp ginger powder
- 0.25 tsp nutmeg flower
- 50 ml lemon juice
- 200 ml orange juice
- 1 packet clear gelatin
- yellow, blue and red food coloring
- 200 g marzipan dough
- 80 ml cherry juice
- 1 tbsp Cornstarch
- 50 g powdered sugar from raw cane sugar
Instructions
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1.
Place crackers in a freezer bag and crush finely with a rolling pin. Melt butter, mix with the crumbs, press firmly into a springform pan lined with parchment paper, and refrigerate.
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2.
Cut pumpkin into cubes and simmer covered in boiling water for about 15–20 minutes until soft, then drain, let cool slightly, and puree finely.
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3.
Whisk cream cheese, yogurt, raw cane sugar, vanilla, cinnamon, ginger, nutmeg, lemon juice, orange juice, and gelatin together with a hand mixer until smooth. Stir the pumpkin puree into this mixture. Pour the combined filling onto the crust in the springform pan.
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4.
Refrigerate the cake for about 3–4 hours to set. While it sets, color marzipan dough with food coloring, knead well, and shape small spiders. When the cake surface has hardened, whisk cherry juice with cornstarch until smooth, heat gently while stirring, bring to a boil, fold in powdered sugar, transfer to a freezer bag, cut a small hole in one corner, and spray a spider web over the cake. Decorate with the marzipan spiders, remove from the mold, and serve.
