Summary

Ingredients

• 500 g pumpkin meat (Hokkaido), rated
• 270 g hazelnuts, round
• 200 g butter, soft
• 100 g maple syrup (alternatively honey)
• 150 grams sugar
• 100 grams flour
• 1 teaspoon Baking powder
• 1 teaspoon cinnamon
• 4 egg (s), separated
• 200 g couverture (whole milk)
• 70 g powdered suar
• 3 teaspoons lemon juice

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Instructions

1. Preheat the oven to 175 degrees. Mix the butter, sugar, maple syrup and egg yolks together. Stir in the grated pumpkin pulp, then the nuts, cinnamon, flour and baking powder. Beat the egg white until stiff and fold in. Grease a springform pan (26 mm) and pour in the batter. Bake the cake for about 80 minutes.
2. When it has cooled, melt the couverture and pour it on the cake. Let the chocolate set a little.
3. Now mix powdered sugar and lemon juice to a thick icing and pour into a freezer bag. Cut off a tiny corner of the bag (like a piping bag, but the openings are too big for me) and spray on a spider web.