Pumpkin Slices
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g suar
- 2 egg (s)
- 100 ml oil
- 200 g pumpkin meat, pureed (pumpkin variety your choice)
- 150 grams flour
- 0.5 teaspoon ½ cinnamon
- 0.5 teaspoon ½ salt
- 1 ½ teaspoon baking powder
- 100 g cream cheese
- 50 g butter, soft
- 100 g powdered suar
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- For the pumpkin puree, peel the pumpkin, cook in the oven until soft and then puree.
- Beat the sugar with the eggs, oil and pumpkin puree until frothy. Mix the flour, cinnamon, salt and baking powder and mix the flour mixture with the pumpkin mixture. Put the dough in a greased baking pan (approx. 28 x 23 cm) and bake at 200 degrees top and bottom heat for about 30 minutes.
- Let the cake cool on a wire rack. In the meantime, use the cream cheese, butter, powdered sugar and vanilla sugar to make the topping. It is best to use a mixer to prevent the butter from clumping.
- Do not spread the topping on until the cake has cooled down completely. Then cut the cake into small slices.
- It can be decorated as you like.
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