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Pumpkin cake with mascarpone and Amarenas

Pumpkin cake with mascarpone and Amarenas

For the pumpkin cake base

400 g peeled deseeded pumpkin 

250 g caster sugar 

Grated rind of 1 organic lemon

1 sachet of vanillin.

100 g melted butter

2 whole eggs

300 g 00 flour

100 ml whole milk

1 sachet of baking powder (16g)

A pinch of salt

For rhe mascarpone cream

500 g mascarpone

100 g caster sugar 

300 ml cream

250 g Fabbri Amarenas in syrup


20 - 60 minutes


x 10


Put the pumpkin into little pieces and wrap it up in a sheet of tin foil. Close the edges of the tin foil like a piece of candy and bake in a pre-heated oven at 200 C° for 20 minutes. Then remove from the oven and purée the pumpkin using a handheld blender. Leave to cool. Beat the eggs, sugar and salt together in a bowl until the mixture turns pale. Add the milk, melted butter, vanillin, grated lemon rind, baking powder and sifted flour. Stir well and then add the pumpkin purée. Grease and flour a 26cm cake tin and pour in the mixture. Bake in a pre-heated oven at 200C° for 20-25 minutes. Leave to cool and then cut the base into two horizontal layers. Put the whipped cream, sugar and mascarpone in a bowl. Stir well using an electric whisk. Put the mixture into a piping bag (keep some to one side for the decoration) and squeeze a layer onto the top of one of the layers of cake. Cut the amarenas in half and put them on top of the mascarpone cream. Cover with the other layer of cake and spread some mascarpone cream on top. Decorate with the amarenas or some sugar paste (I made a pumpkin shape).

Recipe by idolcididaniela