Pumpkin and Stracciatella Cake

Recipe Tips: Pumpkin Cake

• Preparation time: 15 minutes
• Cooking time: 50 minutes
• Portion size: 1 Slice
• Number of servings: 10
• Cooking style: Mediterranean

Ingredients

• 4 eggs
• 120 g of Erythritol Powder from FoodSeries
• 50 ml of Coconut Oil from BioSeries
• 300 g roast pumpkin
• 3 g of baking powder
• 150 g of Instant Oat Flour de FoodSeries
• 150 g of Almond Flour from FoodSeries
• 300 g of cream cheese
• ½ Greek yoghurt
• 50 g of Sugar-Free Chocolate Bar from FoodSeries
• Sweetener to taste

How to make: Pumpkin Cake

1. Beat the eggs together with the erythritol.
2. Add the melted coconut oil, roasted pumpkin, baking powder, oat flour and ground almonds.
3. Mix well and divide into 3 equal parts.
4. Bake each part for 17 min at around 180°C, without a fan.
5. Leave to cool.
6. To make the Stracciatella cream, mix the cream cheese, Greek yoghurt, melted chocolate and sweetener to taste.
7. Chill the Stracciatella for at least three hours in the refrigerator.
8. To assemble the cake, fill with the Stracciatella cream between the layers and cover the top and sides. Chill for a further 2 hours.