Green Spooky Tomato Pumpkin

biscuit

1. Separate the whites of 8 eggs, beat 8 tablespoons of water and a pinch of salt until stiff and fold in 400 g of sugar. Now fold in the 8 egg yolks. Mix 300g flour, 100g starch, 2.5 teaspoons baking powder in an extra bowl. Add 100g pumpkin seeds, cinnamon, clove, vanilla and fold in dry. Slowly pour the flour mixture into the egg whites and don’t stir too much. Puree the pumpkin 100g cooked and fold in carefully. Fill the dough into the mold (line 2 semicircles with baking paper, do not grease. Capacity ¾ liter of water per half) and bake at 180 ° C, then cool for 40 minutes for 5 minutes. Then in the freezer for 10 min.Cut cake into 4 bases.

Fillings

1. Whip the cream (250 ml) for 2 minutes, add 1.5 teaspoons of whipped cream and 2 teaspoons of cold gelatine. Grate 2 teaspoons of cinnamon and ½ tonka beans and fold in. Clean and dry the microtomatoes, but do not add them yet, keep them ready in the refrigerator. Peel a mango and mix 2 teaspoons of pumpkin meat with the mango syrup and fill up with 500 ml of water. Mix with 1 pack of cold gelatine 30 minutes before the finished pumpkin and let it gel. Then whip 100g cream cheese and 100g butter (soft) with ½ teaspoon matcha and 100g powdered sugar. Then carefully fold in fresh basil leaves and add 1-2 drops of basil essence. Then chill.

Decoration

1. Cover the fondant coat (750 g, color orange) with a foil while kneading and rolling it out on the pastry board (powdered with icing sugar). Cut out 4-5 sheets from the rolled out fondant (shades of green). Cover the cinnamon stick with the fondant and create a pumpkin stalk. Place the puff pastry around the greased baking spiral for the croissants and bake. Let cool for at least 10 minutes. Cut out ghost circles from white fondant and decorate and garnish with chocolate, glue and marshmallow. The spider is formed from two balls of black fondant and coated with glue, twisted in chocolate sprinkles and then legs made of liquorice are attached to it.

Put together

1. Take the cake out of the refrigerator compartment and cut it now. Apply the cream matcha, mango and the tonka cream. Only now place the yellow micro tomatoes on the cream layer and spread the cream on top again. Moisten the entire cake very thinly with a brush and the jelly and cover it with the orange fondant plate. Hold the airbrush face with cardboard template in front of the pumpkin and spray it on. Put on the decoration, dampen it with water and then surround it with chocolate shavings. Lay down the mango tendril, lay down puff pastry, put on the spider and leaves and remove any powdered sugar residues with a damp brush. Spooky !!