Autumn Cake with Pumpkin

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Autumn has arrived, and with it autumn treats.
Today I am preparing a real autumn specialty, decorative and delicious with the queen of autumn fruits - pumpkin 🎃

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Let's move on to the recipe:

Dough with pumpkin:
- 1 small nutmeg pumpkin, about 1 kg raw
- 2 eggs
- 120g of sugar
- 1 vanilla sugar
- 4 spoons of flour
- 1/2 baking powder
- a pinch of salt

Dough with poppy seeds:
- 400g unsalted cheese (mascarpone)
- 120g of sugar
- 1 vanilla sugar
- 2 eggs
- 100ml of yogurt
- 1/2 baking powder
- 4 spoons of flour
- 50g of unground poppy seeds

Bake the pumpkin, peel it and remove the fleshy part. Grind with a stick mixer.
In another bowl, beat egg whites with sugar and vanilla sugar until stiff peaks form. Add egg yolk and mashed pumpkin, then flour and baking powder. Stir until everything is well combined.
Let's put the finished mixture aside and move on to making the second part of the mixture for our cake.

Mix the cheese with sugar and vanilla sugar, then add 2 eggs. We beat everything with a stick mixer until a fine structure.
Then add yogurt, flour and baking powder and continue to beat until everything is combined into a fine, smooth mixture.
At the end, we add poppy seeds and the second part of the mixture is ready.
Both batters should be the same thickness as the pancake batter

Line a round dish with a diameter of 25 cm with baking paper. Alternately pour one ladleful of pumpkin mixture and poppy seed mixture into the middle of the bowl. We repeat until we use up both mixtures.

Bake the cake in a preheated oven at 180°C (360°F) for about 35 minutes.

Decorate the baked and cooled cake with powdered sugar.

GOOD APPETITE!!!

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