Autumn Cake Bowl

Cut the pumpkin in half, remove the seeds with a spoon and then cut the pumpkin into pieces. Coarsely grate the pumpkin. Cut the dried apricots into small pieces and chop the nuts (keep whole nuts for decoration).

Prepare 200 g FunCakes Mix for Buttercream as indicated on the package and let it stiffen for at least 1 hour at room temperature.

Prepare 500 g FunCakes Special Edition Mix for Carrot Cake as indicated on the package and mix 150 g grated pumpkin, 50 g chopped nuts and 50 g chopped apricot through the batter.

Preheat the oven to 175 ° C (convection oven 160 ° C).

Cut a sheet of parchment paper to the bottom of the baking pan and grease the baking pan with baking spray. Put the batter in to the baking pan and bake the cake in the middle of the oven for about 55-60 minutes. Let the cake cool down using a cooling grid.

Put the rest of the grated pumpkin with a little water in a pan and cook it over low heat to a pulp. Put the blender in it to get it completely smooth. Season with caster white sugar, clove powder and cinnamon and let it cool.

Finish the buttercream with 250 g butter as indicated on the package and mix in 200 g monchou.

Cut the cake in half with a cake leveler and cut out as many rounds as you have with the largest cutter (8 cm). Cut the rest of the cake into small cubes.

Spread a layer of cream on the rounds of cake and place them in the ramekins. Put some of the cream in a decorating bag with tip #032 and quickly stir the remaining cream with some pumpkin puree. Keep it a bit marbled. You do this in a decorating bag with  tip #1M.

Pipe beautiful tufts on the slices of cake with tip #1M and press a golden chocolate ball into it. With the small tip you spray small tufts. Decorate the bowl with small cubes of cake, whole nuts, apricot pieces, a ginger biscuit and sprinkle with some pumpkin seeds.