Happy Thanksgiving Pumpkin

What a fabulous Pumpkin cake☆
This is cutest ever.
Makes me so happy whole this week and wish best of luck for my son. He has biggest tests in his life for getting into a university from next year. I want him to try some this cake before taking tests.

Pumpkin cream and butter cream is so creamy on top. I guess whipped cream is also matched with this cake but today is special.




**Pumpkin pound cake recipe**

8 cm * 20 cm (3 inch * 8 inch) pound cake pan

<pumpkin cake>
120g pumpkin puree
80g butter
80g granulated sugar
2 eggs
20g maple syrup
80g pastry flour
50g dry fruits (dry blueberrie and cranberries this time)

<pumpkin cream>
200g pumpkin puree
20g granulated sugar
20g heavy cream
15g butter
a hint of rum

<butter cream>
2 egg whites
60g granulated sugar
110g butter

<Decoration>
some dry fruits, pumpkin seeds, nuts.

1. Make pumkin puree. Steam pumpkin, remove skin and mash it until very smoothly.
When you steam pumkin, use all pumpkin for cake (120g) and puree (200g).
2. Mix room temperature butter and sugar in a bowl.
3. Add eggs little by little into the bowl and blend them.
4. Add 120g pumpkin puree and maple syrup into the bowl. Mix them together.
5. Add shifted pastry flour and dry fruits into the bowl. Blend them lightly.
6. Bake it in the preheated oven at 180°C for 35-40 minutes.
7. Cool  down completely.

8. Make pumpkin puree. Blend all ingredients for pumpkin puree in your blender.

9. Make butter cream. Beat egg whites in a clean bowl until gets hard peak. Add granulated sugar little by little into the bowl on the way.
10. Add room temperature butter into the bowl little by little. Continue beat egg white for a while.

10. Decorate your pumpkin pound with butter cream and pumpkin cream.