Pumpkin Cake with Coffee Cream Cheese Frosting

Almond flour, Pumpkin, Butter, Sour cream 30%, Egg, Erythritol, Starch-free baking powder, Vanillin, Cinnamon, Salt, Sugar-free white chocolate, 10% cream, Water, Instant coffee, Cream cheese, Butter, Erythritol, Water, Instant coffee

Bake in the oven: 1 h 15 min. Bake: 40 min. Whisk with a mixer: 10 min. Blend or grind: 10 min. Mix: 5 min. Bake in the oven: 40 min. Slice: 5 min. Let it stand: 5 min. Heat on the stove: 5 min. Cool down: 5 min.

Preparing the dough

Cut the pumpkin (240 g) into pieces and bake at 225°C for 75 minutes. Remove the skin and blend the flesh into a puree.

Add sour cream 30% (120 g), cinnamon (1 g), salt (1 g), vanillin (1.5 g), erythritol (50 g), starch-free baking powder (7 g), softened butter (140 g), and eggs (100 g). Beat with a mixer, then fold in the almond flour (280 g).

Transfer the batter to a 23.5×23.5 cm square pan and bake at 180°C for 40 minutes.

Preparing the soaking

Preparing the cream

For the soak, mix instant coffee (3 g) with hot water (30 g), add the sugar-free white chocolate (60 g), and melt it. Stir in the 10% cream (60 g). Poke the hot cake, pour over the soak, and cool completely.

For the frosting, mix instant coffee (2 g) with water (20 g). Beat cream cheese (170 g), the remaining softened butter (100 g), and erythritol (30 g) with the coffee mixture. Frost the cake and sprinkle with the remaining cinnamon.