- 400 gr well drained pumpkin puree
- 4 eggs
- 200 ml oil
- 270 gr flour
- 100 gr sugar
- 100 gr brown sugar
- cinnamon powder
- 1/2 sachet baking powder
- 1/2 teaspoon baking soda quenched with lemon juice
- 1 sachet of vanilla bourbon sugar
- a pinch of salt
- slightly dehydrated cranberries
- 120 gr dark chocolate + 2 tablespoons milk for decoration
Method of preparation:
Separate the egg whites from the yolks.
Mix the egg whites with a pinch of salt, then with both types of sugar until it reaches the consistency of a thick cream.
Add the yolks, oil, vanilla sugar, cinnamon, then the pumpkin puree and mix.
Add sifted flour and baking powder and baking soda.
Mix lightly with a spatula.
Pour the composition into 2 cake forms greased with oil and floured.
Sprinkle with cranberries, which we push lightly with the back of a spoon inwards.
Put the trays in the preheated oven at 170 degrees in 45-50 minutes.
We take out the trays, we leave them for a few minutes, then with the help of a knife we take off the cake and take it out on a grill.
In a saucepan put chopped chocolate and milk. Put on low heat and let the milk heat. We take it down and mix it well.
We put chocolate over cakes and garnish with cranberries.
Let the chocolate harden before serving.