Pumpkin Pie with Nuts

A great cake recipe for any occasion:

(*) cake springform pan of 26 cm ø Grease the give exactly and sprinkle with flour. Preheat the oven to 180 degrees (gas mark 2-21/2, hot air 170 degrees).

Mix the yolks in a baking bowl with the hot but not boiling water until creamy. Gradually fold in the fructose or honey, the grated rusk, the baking powder with the ground hazelnuts, the orange zest and orange juice and orange liqueur. Add the pumpkin and fold in thoroughly. Whip the egg whites to very stiff peaks and fold into the mixture along with the grated chocolate.

Pour the batter into the prepared baking pan and bake in the hot oven for about fifty to sixty minutes. Cool on a cooling rack.

After cooling, cover the cake with the tempered cooking chocolate.

Melt the white cooking chocolate with the coconut oil, shape into a paper piping bag and cut a small tip small. From the center of the cake, pipe a spiral onto the top of the cake. Using a kitchen knife, pull from the center through the couvertures while they are still soft, cleaning the kitchen knife after each cut. Allow the cooking chocolate to set.

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