Spider Web Cake for Halloween
- For the base
- 100 grams
- 50 grams
- 150 grams
For the base: Place biscuits and amaretti in a freezer bag and crumble finely with a rolling pin. Melt butter, mix with the crumbs and press dough firmly into a springform pan lined with parchment paper and allow to cool.
For the filling: Cut pumpkin into cubes and cook covered in boiling water for about 15-20 minutes until tender, drain and puree.
Combine cream cheese, yogurt, sugar, vanilla sugar and spices with an electric mixer to a smooth cream. Boil lemon and orange juice in a small saucepan, mix with pumpkin puree and stain vigorously with a few drops of yellow food coloring. Add cream cheese mixture, mix well and spread over crumb base into the springform pan.
Leave cake in the refrigerator 3-4 hours to set. Meanwhile, from the marzipan, color at will with food coloring, knead and form small spiders. Once cake surface is set, mix powdered sugar with 1-2 tablespoons of water to a thickish paste, color with red food coloring, fill in a freezer bag, cut a small hole in one corner and make a spider web on the cake. Decorate with marzipan spiders, release from the mold and serve.