How to make pumpkin cake with Biscoff cream step by step

Step - 1 - preparation

• Line the baking pan with baking paper or grease it with butter and dust it with breadcrumbs/plain flour.
• Preheat the oven to 180°C (top/bottom heat) or 170°C (fan-assisted).

Step 2 – prepare the dry ingredients

• In a large bowl, mix together the flour, sugar, baking powder, baking soda, and spices.
  250 g all-purpose flour, 150 g sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1,5 teaspoon cinnamon, 0,5 teaspoon nutmeg
  

Step 3 - prepare wet ingredients

• In a second bowl, add the pumpkin purée, oil, and Biscoff cream.
  400 g pumpkin puree, 240 ml oil, 50 g Biscoff srpreda
  
• Add eggs.
  4 eggs
  
• Blend everything together (e.g., with a blender) until smooth.
  

Step - 4 - make pumpkin cake

• Add the wet ingredients to the dry ingredients and mix together—this can be done with a whisk, or you can briefly mix it with a mixer.
  
• Pour the batter into the prepared baking pan.
  

Step 5 - baking the pumpkin cake

• Place the cake in the preheated oven and bake for about 35 minutes, or until a skewer comes out clean.
• After baking, let the cake cool completely before decorating.

Step 6 - how to decorate pumpkin cake

• Briefly mix the mascarpone cheese with the Biscoff cream.
  500 g mascarpone cheese, approx. 50 g Biscoff spread
  
• Spread the cream on top of the cake.
  
• You can also drizzle it with slightly warmed Biscoff cream, creating decorative swirls.
  approx. 20 g Biscoff spread
  
• Finally, sprinkle the cake with crushed Lotus biscuits or other slightly spiced cookies.
  a few Lotus cookies