This juicy spice cake is made with pureed butternut squash and is a real taste sensation with its creamy cream cheese made with vanilla, cinnamon, ginger, cloves and nutmeg. It is fluffy, juicy and simply wonderful.
For the sponge mixture:
290 grams butternut squash, cooked and mashed
170 grams raw cane sugar
150 millilitres vegetable oil
2 eggs (M)
Pulp of 1 vanilla pod
265 grams strong wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2-2 teaspoons spice mix, to taste
For the spice mix:
2 teaspoons cinnamon
1/2 teaspoon ginger powder
2 cloves crushed
1/4 teaspoon nutmeg, ground
For the cream:
300 grams cream cheese
170 grams raw cane sugar
1 tablespoon vanilla sugar
1- 1 1/2 teaspoons spice mix
180-200 millilitres of cream
Round baking tin of 24 cm in diameter
For the batter:
1. Mix the pumpkin puree with the sugar with a wooden spoon.
2. Gradually stir in the eggs and oil.
3. Mix the flour with the baking powder, baking soda, salt and 1 1/2 teaspoons of the spice mixture and fold into the batter mixture.
4. Pour the dough into a greased round baking tin with a diameter of 24 cm.
5. Bake in the preheated oven on the middle rack at 180 ° C for 35-40 minutes. Make a chopstick test.
6. Let the cake cool completely in the tin.
For the cream:
1. Mix the cream cheese with the sugar, the vanilla sugar and the spice mixture with a spoon.
2. Now pour in the cream and stir in briefly, then beat with an electric whisk for about 5 minutes until the cream thickens.
3. Spread the cream on the completely cooled cake in the mold and let it stand in the refrigerator for about 1-2 hours so that the cream settles.
4. To serve, carefully remove from the mold and, if necessary, powder with a little of the spice mixture.
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