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  1. First, the pumpkin puree is prepared: Cut a Hokaido pumpkin into small pieces, remove the seeds and cook the pumpkin pieces in a saucepan with a little water until they are soft, about 25 minutes. Then puree and drain well through a fine sieve. 300 g puree is used for the cake. You can freeze the rest for the next cake.

  2. Preheat the oven to 180°C, fan oven or bottom heat. Lightly butter the baking tin and insert the disc with the indentation, if necessary place a round piece of baking paper in the indentation to make removing the biscuit even easier.

  3. Mix flour, baking soda, salt and spices in a bowl.

  4. Cream the butter with the sugar. Add eggs, followed by vanilla extract and pumpkin puree. Keep hitting.

  5. Using a rubber spatula, gently fold in the flour and spice mixture. Divide the mixture between the baking molds and bake for 20 to 22 minutes, until the biscuit springs back slightly when pressed. Cool on a wire rack.

  6. Filling: With a food processor or hand mixer, whip the cream with the sugar until stiff. Add the mascarpone or crème fraîche and continue beating briefly.

  7. Spread the filling generously on the bottom layer, place the second biscuit on top. Garnish with some powdered sugar and enjoy!


For 1 filled biscuit cake with two bases


  • 1 Hokaido pumpkin for the puree (of which 300 g is used for the pumpkin puree (drained well))

  • 110 grams of flour

  • 50g starch

  • 1 tsp baking soda

  • 1 teaspoon Baking powder

  • ½ tsp salt

  • 2 ¼ tsp cinnamon

  • 2 ¼ tsp ginger, ground

  • ¼ tsp nutmeg

  • 1 pinch ground cloves

  • 125g butter, softened

  • 240 grams of sugar

  • 4 eggs

  • 1 tsp vanilla extract


  • 200 grams of whipped cream

  • 1 tablespoon of sugar

  • 2 tbsp mascarpone or crème fraîche

  • Some powdered sugar for garnish, to taste

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