Tilbake til oppskriften på norsk !
You can use pumpkin puree from a can or you can make homemade pumpkin puree
Line 2 x 9″ round cake pans. Preheat oven to 350 F.
- 13.5 oz flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 / 5 teaspoon salt (skip if using salted butter)
- 4 oz butter
- 8 oz sugar
- 4 eggs (sorry the picture only show 3 eggs)
- 9 oz pumpkin puree
- 2 teaspoons vanilla extract
- 2/3 cup milk
Filling
- 8 oz cream cheese natural
- 5 oz powder sugar
- 0.8 cups whipped cream
- 1 / 2 teaspoon punpkin pie spice
- 3.5 oz pumpkin puree
Caramel sauce
- 3.5 oz walnuts
- 12 large fudge caramels
- 1/4 – 2/3 cup heavy cream.
To make the cake
Cream together butter and sugar. With mixer still on lowest speed, ad the eggs one at the time, fully incorporated after eash addition.
Add the dry mixture alternately with the liquid mixture in 3 additions eash, starting with dry mixture.Stop mixer and scrape the sides and bottom of the bowl. mix in hig speed for a few seconds.
Add pumpkin puree and fold gently in with a rubber spatula. Devide the batter equally between the 2 pans.
Bake for 30 – 35 minutes in the lower position in the oven.
To make the filling
Whip heavy cream with 1 tablespoon powder sugar, and sett a side.
Cream together cream cheese, rest of powder sugar and punpkin pie spice, fold in the wipped cream gently.
Next, fold gently in pumpkin puree.
To make the caramell sauce
In a saucepan heat half of the heavy cream, melt in the caramel fudges. Add more heavy cream until you get the consistency you want.
Assemble cake !! se pictures abow !
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