Halloween Pumpkin Cake

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(1 vote)
Halloween Pumpkin Cake
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2 h.


For the shortcrust pastry
6 ounces Pastry flour
3 tablespoons Hazelnuts (ground)
1 egg yolk
1 pinch salt
3 tablespoons sugar
7 tablespoons butter
butter (for the springform pan)
Pastry flour (for the springform pan)
Pastry flour (for working the dough)
For the cake
9 ounces Pumpkin
3 ½ ounces Pastry flour
7 ounces Hazelnuts (ground)
5 eggs
7 tablespoons sugar
4 tablespoons honey
1 teaspoon Orange peel
½ teaspoon Ground cinnamon
butter (for the springform pan)
Pastry flour (for the springform pan)
For preparation
5 tablespoons Apricot jam
7 ounces Dark couverture chocolate
3 tablespoons Coconut oil
9 ounces Marzipan
9 tablespoons powdered sugar
orange Food coloring
Gold food color spray
How healthy are the main ingredients?

Preparation steps


For the shortcrst, mix the flour and nuts and mound up on a work surface. Place an egg yolk in the center along with the salt and sugar. Cut the butter into small piece and distribute around the flour. Knead quickly from the center out to make a smooth dough, adding another 2-3 tablespoons cold water if needed. Form the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.


Roll out the dough on a floured surface and cut to fit a springform pan. Prick with a fork several times. Grease the springform pan. Place the dough in the pan and bake in a preheated convection oven at 300°F for 15-20 minutes, until golden brown. Remove from the oven, carefully remove from the pan and set aside to cool.


For the filling, cut the pumpkin flesh into pieces and cook in boiling salted water for about 5 minutes. Drain, mash with a fork and let cool. Mix together the flour and hazelnuts. Separate the eggs. Beat the egg whites with the sugar until stiff. Beat the yolks with honey, orange zest and cinnamon until creamy. Stir in the pumpkin and gradually fold in the the nut-flour mixture alternating with the beaten egg white. Grease the springform pan and coat with flour. Pour in the batter and bake in a preheated convection oven at 350°F for about 45 minutes, until golden brown. Check for doneness with a toothpick. Remove from the oven, let cool slightly, loosen from the pan and cool on a wire rack.


Heat the apricot jam, pour through a sieve and coat the shortcrust with 1-2 tablespoons. Place the pumpkin cake on top and spread the whole cake with the remaining jam. To decorate, chop the chocolate and melt together with the coconut oil over a hot water bath while stirring. Coat the cake with the chocolate mixture.


Knead the marzipan with powdered sugar and dye 1/2 orange with the food coloring. Roll out the marzipan to a uniform thickness and cut out ghosts and pumpkins. Using the remaining chocolate, make faces on the shapes using a brush or small piping bag. Place the marzipan decorations on the cake and press slightly. Decorate with gold spray and serve.