Spicy Butternut Squash Cake

This juicy spice cake is made with pureed butternut squash and is a real taste sensation with its creamy cream cheese made with vanilla, cinnamon, ginger, cloves and nutmeg. It is fluffy, juicy and simply wonderful.

Method:

For the batter:

  1. Mix the pumpkin puree with the sugar with a wooden spoon.
  2. Gradually stir in the eggs and oil.
  3. Mix the flour with the baking powder, baking soda, salt and 1 1/2 teaspoons of the spice mixture and fold into the batter mixture.
  4. Pour the dough into a greased round baking tin with a diameter of 24 cm.
  5. Bake in the preheated oven on the middle rack at 180 ° C for 35-40 minutes. Make a chopstick test.
  6. Let the cake cool completely in the tin.

For the cream:

  1. Mix the cream cheese with the sugar, the vanilla sugar and the spice mixture with a spoon.
  2. Now pour in the cream and stir in briefly, then beat with an electric whisk for about 5 minutes until the cream thickens.
  3. Spread the cream on the completely cooled cake in the mold and let it stand in the refrigerator for about 1-2 hours so that the cream settles.
  4. To serve, carefully remove from the mold and, if necessary, powder with a little of the spice mixture.