Pumpkin Cake (Gluten-Free)

Ingredients

• 300 g pumpkin flesh (e.g., muskmelon or Hokkaido)
• 100 g potato starch
• 50 g cocoa powder
• 100 g Ground Almonds
• 50 g coconut flakes
• 1 tsp Baking powder
• a pinch of salt
• 6 Eggs
• 150 g sugar
• 500 g cream cheese
• 100 g powdered sugar
• 200 ml whipping cream
• cocoa powder
• coconut flakes
• chopped dark chocolate
• fresh berries (blackberries and blueberries)

Instructions

1. 1.

   Cut the pumpkin flesh into large pieces and simmer for 10-15 minutes until soft. Drain, then mash finely with a fork or puree and let cool.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Combine the starch with cocoa, almonds, coconut flakes, baking powder, and salt. Separate the eggs. Beat the egg whites until stiff peaks form while gradually adding sugar. Fold in the yolks. Add the dry mixture and gently fold in the pumpkin puree. Pour the batter into a parchment-lined pan and smooth the surface. Bake for about 45 minutes (check with a toothpick). Remove from oven and cool in the pan, then transfer to a plate and cut horizontally twice.

4. 4.

   For the cream, whisk the cream cheese with powdered sugar until smooth. Fold in the stiffly whipped cream and spread half of the mixture on the two lower cake layers. Place the third layer on top and spread the remaining cream around it.

5. 5.

   Decorate with cocoa powder, coconut flakes, chopped chocolate, and berries before serving.