Sweet Pumpkin Cake
A sweet pumpkin cake made with fresh ingredients from the cheesecake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g amarettini
- 100 g mixed nuts (e.g., pine nuts, almonds, hazelnuts)
- 180 g butter
- 300 g muscat pumpkin
- 5 eggs
- 200 g sugar
- 500 g mascarpone
- 500 g quark
- 70 g cornstarch
- 20 ml almond liqueur
- 150 g amarettini
Instructions
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1.
Fill the Amaretti into a freezer bag and crush them into small crumbs with a meat mallet. Roughly chop the nuts and mix them with the Amaretti. Melt the butter and combine it with the mixture. Pour into a springform pan and shape a rim about 3 cm high.
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2.
Wash and clean the pumpkin. Cut into cubes about 2 cm in size and cook for 10-15 minutes until tender, using as little water as possible. Puree finely with a blender and let the puree cool.
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3.
Preheat the oven to 200°C (Oven + fan).
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4.
Separate the eggs. Beat the egg whites with half of the sugar into stiff peaks. Mix the yolks with the remaining sugar, mascarpone, and quark. Stir in the cornstarch and almond liqueur. Fold the pumpkin puree into the mixture and gently fold in the beaten egg whites. Pour the cream into the cake pan and smooth the top.
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5.
Bake for about 1 hour. During baking, roughly crumble the Amaretti and sprinkle them over the cake after about 20 minutes. Let the cake cool before serving.
