How to make
This wonderful cake with pumpkin and mascarpone is one of those cakes that are prepared as quickly as possible and do not require special skills, techniques and consistency.
It is very tasty and light, worthy of any festive table, as well as for very ordinary cases, when you do not have time and want to have something sweet.
If you have a food processor, your work would be even more limited to the point, that you just have to put all the ingredients in the appliance and turn it on at maximum speed. That way the pumpkin is blended perfectly and everything is mixed well.
A simple liquidizer is also an option - put all of the products in a bowl (the boiled pumpkin should be in pieces) and blend until a smooth and homogeneous mixture is obtained. Try it and if you wish, add more sugar.
Pour the mixture into a baking pan or form - whatever you have according to the amount of mixture. I bake in a simple round cake tin with a detachable bottom, which is 8.7″ (22 cm) in diameter. It can be bigger, but the cake will become thinner. I cover it with baking paper, so that there is no risk of the mixture leaking out, as its consistency is more liquid.
Put the baking pan in a preheated oven at 360°F (180 degrees) and bake it at a lower level in the oven, so it doesn't darken much on top. If this still happens, apply a layer of aluminum foil to prevent it from burning.
The pumpkin cake is ready when it is fully baked, aquires a nice golden color and when soon as you pierce it with a wooden skewer, it comes out clean. You can lift the cake at a higher position, towards the end of baking.
Leave the pumpkin and mascarpone cake to cool, spread it with the jam and cut it into pieces.
Enjoy!
