Ingredients
CRÈME CAKE BASE – SPICY FRUIT
CAKE MIX 1000 GMS
FRESH EGGS 350 GMS
WATER 225 GMS
VEGETABLE OIL 300 GMS
PUMPKIN PUREE 200 GMS
CREAM CHEESE FROSTING
CREAM CHEESE 300 GMS
UNSALTED BUTTER 150 GMS
ICING SUGAR 200 GMS
VANILLA EXTRACT 5 GMS
Method
1- In a planetary mixer with a paddle attachment, combine SwissBake® Crème Cake Base - Spicy Fruit and fresh eggs.
2- Mix at slow speed for 1 minute, scrape the bowl, then mix again at medium speed for 3 minutes.
3- Add water, vegetable oil, pumpkin purée. Mix at slow speed for 1 minute, scrape the bowl, and mix again at medium speed for 3 minutes until smooth.
4- Pour the batter into greased cake tins.
5- Bake in a preheated oven at 175°C–180°C for 25–35 minutes or until a skewer inserted in the center comes out clean.
6- Remove the cakes from the oven, let them cool on a wire rack.
Cream Cheese Frosting
1- In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
2- Gradually add sifted icing sugar while continuing to mix at medium speed.
3- Add vanilla extract and mix until fully incorporated.
4- Refrigerate for 15–20 minutes before using for easy spreading.
Assembly & Finishing
1- Place cake layer on a cake board. Spread a generous layer of cream cheese frosting evenly on top and garnish it.
2- Chill the cake for 15 minutes before slicing and serving.
