Bat cake

Ingredients for 12 servings:

• 160 g pumpkin flesh (peeled and seeded)
• 4 eggs
• 120 g powdered sugar
• 1 packet of vanilla sugar
• ½ lemon(s), peel (untreated)
• 50 g breadcrumbs
• 30 g flour, smooth
• 120 g walnuts (grated)
• 80 g jam (apricot jam)
• 150 g dark chocolate
• 6 marzipan bats
• 6 marzipan worms
• butter
• Flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pumpkin Nut Cake

Preheat oven to 160°C. Grease a tin (holds approx. 1.5 l) with butter and flour. Finely grate the pumpkin. Separate the eggs. Beat the egg yolks with 40 g of the sugar, vanilla sugar, and grated lemon zest until creamy. Beat the egg whites with the remaining sugar until stiff peaks. Stir the pumpkin, breadcrumbs, flour, and nuts into the yolk mixture. Fold in the egg whites. Pour the mixture into the tin and bake in the oven for approx. 50 minutes. Remove the cake from the oven, turn out, and allow to cool. Stir the jam and heat it up. Spread the cake all over with jam. Melt the chocolate over steam and pour over the cake. Allow the glaze to set. Decorate the cake with marzipan figures.