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For 4 serving :
-1 egg
-50 g of pumpkin purΓ©e
-15 g of hazelnut oil (or coconut oil)
-30 g of cane sugar
-30 g of buckwheat flour
-30 g of usual flour
-25 g of chopped pecan
-2 g of baking powder
-30 g of milk
-pinch of salt
-vanilla extract
-pinch of cinnamon

Frosting🧁 :

-50 g of mascarpone
-50 g of whipped cream
-15 g of icing sugar

Method

Mix the egg with the pumpkin puree until incorporated, then add the oil, sugar, milk and vanilla extract and the rest of the ingredients.

Pour the dough into a round mould with baking paper and then bake for 17-20 minutes in a 350 oven.

Let the cake cool, then cut it in half to have two floors and then set aside in the fridge in film paper.

Whip the whole cream with an electric mixer, gradually adding the icing sugar then add the mascarpone.

frost your cake with the cream then let stand a few hours in the fridge.