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A recipe that not only inspires in autumn. A multi-tiered pumpkin cake with just a fine chocolate cream topping. The individual layers are clearly visible from the outside and it is served "naked".

The video for the recipe is  hier  online.


1. First, the pumpkin puree is prepared: Halve a Hokkaido pumpkin, remove the seeds, cut into small pieces and cook the pumpkin pieces with a little water in a saucepan for about 25 minutes until they are soft. Then puree and drain well through a fine sieve. 250 to 300 g of the pumpkin puree is used for the bases. You can freeze the rest of the puree.
2. Preheat the oven to 170 degrees circulating air or bottom heat. Lightly butter three baking tins with a diameter of about 15 centimeters. If you only have one baking pan, you can bake the bases one after the other.
3. Combine flour, starch, baking soda, salt and spices in a bowl.
4. Mix milk with vanilla extract and fresh ginger.
5. Cream the butter with the types of sugar. Add the vegetable oil and eggs, then the pumpkin puree. Hit on briefly. On low, add half of the flour and spice mixture and mix gently for ten seconds, then add the milk, vanilla and ginger mixture and flour mixture. Keep stirring everything until the dough comes together well.
6. Distribute the mixture evenly into the baking molds and bake for 30 minutes until the sponge cake springs back slightly when pressed. Cool on a wire rack.

Cranberry compote
Mix all the ingredients in a saucepan, boil for four minutes and cool.

candied walnuts
Preheat the oven to 180 degrees circulating air. Thoroughly mix all the ingredients one after the other and spread evenly on a baking sheet. Bake for ten minutes and cool.

Cream cheese ganache with white chocolate
1. Melt the white chocolate on a water bath.
2. Beat the cold cream cheese briefly with a hand mixer. Add the warm white chocolate in three stages and beat briefly each time.
3. Gradually add the softened butter, stirring constantly, then add the lemon juice.


1. Select 12 whole, candied walnuts and set aside. Finely chop the remaining walnuts.
2. Place a sponge cake base on a plate and straighten. First spread a few tablespoons of cranberry compote on top. Then evenly spread a few tablespoons of ganache on top, followed by the chopped walnuts.
3. Now repeat the whole thing: straighten a base, place it on the assembled sponge cake and build up as before (point 2).
4. Level the third shelf and turn it upside down on the second shelf so the surface is completely flat. Finally, decorate with the ganache and garnish with the 12 walnuts.
5. Chill the cake for a few hours before eating.


3  Biscuit bottom molds   each with a diameter of 15 cm


For the floors

  • some butter for the baking pan

  • 1 Hokkaido pumpkin for 250g to 300g pumpkin puree (drained well)

  • 225 grams of flour

  • 75g starch

  • 1 tsp baking soda

  • 1 teaspoon Baking powder

  • 3/4 tsp vanilla salt

  • 1 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1 pinch ground cloves

  • 2 tsp vanilla extract

  • 125g butter, softened

  • 3 tbsp vegetable oil

  • 100 g Muscovado sugar

  • 125 grams of sugar

  • 2 eggs

  • 100 ml milk (room temperature)

  • 10g to 15g fresh ginger, finely grated

For the cranberry compote

  • 150g fresh cranberries

  • 60 grams of sugar

  • 1 unwaxed lemon, finely grated zest

  • 1 unwaxed orange, zest finely grated

  • 50 ml orange juice

candied walnuts

  • 150 grams of walnuts

  • 25 g maple syrup

  • 1 tsp vegetable oil

  • 15 g Muscovado sugar

  • a pinch of salt

Cream Cheese Ganache

  • 125 g white chocolate, chopped

  • 175 g cream cheese

  • 60 g butter, soft

  • 1 tsp lemon juice

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