Take advantage of pumpkin season and prepare this delicious spiced pumpkin cake, perfect for this autumn with a spectacular cheesecake filling, topped with a creamy cream cheese frosting, it is completely exquisite.
14 grams unflavored gelatin powder, for the cheesecake
2 packages cream cheese, for the frosting
1/4 cups icing sugar, for the frosting
1 teaspoon vanilla essence, for the frosting
walnuts, for decoration
Preparation
1h 40 mins
20 mins
Low
For the cake, beat the eggs with the sugar for 8 minutes until they change color, then add the pumpkin puree.
Gradually add the dry ingredients, ginger, nutmeg, cinnamon, and beat until combined.
Pour the mixture into two previously greased and floured cake pans, bake in your Samsung Smart Oven Hot BlastTM for 20 minutes using the “combi” function at 300° F.
For the cheesecake, beat the cream cheese with the whipping cream, sweetened condensed milk, and vanilla essence for 5 minutes, then add the gelatin in a thin stream. Continue beating until you achieve a homogeneous mixture.
Pour the cheesecake over a layer of sponge cake, cool for 1 hour in your Samsung Black Stainless refrigerator or until set. Place the other sponge cake on top.
For the frosting, beat the cream cheese with the sugar and vanilla essence for 5 minutes.
Using a spatula, cover the cake with the frosting and place walnuts on the edges.
Place the remaining frosting in a piping bag, decorate with a star tip to form roses on top of the cake. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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