Healthy Mini Halloween Cake

Ingredients for 1 servings:

• 30 g peanuts
• 1 egg white
• 1 tbsp sunflower oil
• 60 ml milk
• 25 g honey
• pinch(s) of salt
• 25 g oat flour
• 25 g flour
• ¼ tsp baking soda
• 75 g pumpkin puree
• ¼ tsp cinnamon
• 1 ½ tbsp cocoa powder, unsweetened
• ½ tsp vanilla extract
• 100 g pumpkin puree
• 55 g honey
• 40 g oat flour
• ½ tsp cinnamon
• ¼ tsp ginger powder
• ⅛ tsp nutmeg
• ⅛ tsp clove(s)
• 240 ml milk
• 1 egg yolk
• 20 g peanuts, coarsely chopped
• ½ tsp cocoa powder
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

without sugar, without butter, with pumpkin, peanuts, cocoa and well spiced, delicious and healthy

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Grease and flour a small 12.5 cm round cake pan. Combine the honey, salt, milk, egg whites, pumpkin puree, oil, and vanilla extract in a bowl and whisk briefly and vigorously until smooth. Briefly fold the ground peanuts into the batter. In another bowl, combine the flour, oat flour, baking soda, cocoa powder, and cinnamon. Fold the dry ingredients into the wet ingredients and mix briefly. Pour the batter into the pan and bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for about 10 minutes, then remove the cake from the pan and cool completely on a wire rack. For the filling, combine all the ingredients in a small saucepan, mix, and bring to a boil over medium heat, stirring frequently. Then cook for another 2-3 minutes, or until the mixture thickens. Meanwhile, loosen any sediment by stirring constantly. Allow the cream to cool to lukewarm. Cut the cake base in half horizontally twice to create three layers. To do this, score the edges with a knife, then wrap a strong string around the edge, cross it once, and pull it together. Spread some filling on the bottom layer with a spatula, cover with the next layer, and then add more filling. Each cream layer should be about 1-1.5 cm thick. Finally, spread the remaining cream over the entire cake. Decorate with chopped peanuts and cocoa powder. Tip: The ingredients listed are suitable for a small 12.5 cm springform pan. For a 24/26 cm springform pan, multiply the quantities by four.