4 eggs, separated
4 tablespoons of xylitol sweetener
2 cups finely ground hazelnuts
pinch of salt
1 teaspoon of baking powder
4 tablespoons butter or oil
1 cup grated pumpkin
1/2 cup dried cranberries
1 tsp ground cinnamon
1 tsp vanilla extract
zest of one lemon
for cranberry curd
½ cup of cranberry mousse
1 bar of white chocolate (3,5 oz.)
½ cup butter or ½ cup mascarpone
Let us imagine, what if we replaced the carrot with pumpkin? Turns out it is the great idea! Not that I had not made pumkin cake earlier. However, this time around, seems like it is something quite new! And I tell you, the combination of hazelnuts, pumpkin and cranberries with a hint of cinnamon and vanilla is a total winner. The sweet cake and tangy cranberry curd. Oh my, the cake is festive and delicious. Just perfect.
Split the eggs. Beat the egg whites until stiff and put aside. Put the yolks in a separate bowl.
Whip the egg yolks with xylitol sweetener until pale and triplied in volume. To the yolks, add the ground hazelnuts, salt and the baking powder. Add spices: cinnamon, vanilla and lemon zest. Mix thoroughly, scraping down the pastry from the sides of the bowl. Add 4 tablespoons of melted butter or oil, whichever you are using. Then mix in 1 cup of grated pumpkin and dried cranberries. Finally, add gently the beaten egg whites in 3 portions. Put the batter into a well buttered cake tin and bake in a preheated oven at 350 degrees F (180 C) for about 40-45 minutes, until skewer inserted in the cake come out clean.
Serve with cranberry curd, which you can make like that: Beat the eggs over a pan of simmering water, add the cranberry mousse and cook with the eggs and lemon zest until the eggs get thick. Pass through the sieve to remove impurities and mix in a bar of chopped white chocolate together with butter/mascarpone cheese. Put aside to cool and spread the cream over the cooled cake.
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