Pumpkin cake with sour cream

• Prepare everything you need.
  

Dough

• Peel and remove the seeds from the pumpkin, cut it into random pieces and put them in the bowl of a food processor. Use a sharp knife to remove the orange part of the orange zest.
  170 g pumpkin, 1 pc orange
  
• Pulse until finely chopped. Squeeze out the resulting shavings well with your hands. The weight is already indicated in the squeezed form.
  
• Place the eggs and sugar in a bowl.
  2 pcs eggs, 200 g sugar
  
• Beat until the sugar is dissolved. Pour in the vegetable oil.
  100 g vegetable oil
  
• Sift the flour, cinnamon, and baking powder.
  170 g flour, ½ tsp cinnamon, 1 tsp baking powder
  
• Mix at low speed. Add the squeezed pumpkin pulp.
  
• Stir with a spoon or spatula and spread on a baking sheet, size 30×40 cm. Here, an non-stick mat is used, no need to grease it.
  
• Bake in the oven at 170 ℃ for 15-17 minutes. Check with a skewer, there should be no raw dough inside.
  
• If you want to make a rectangular cake, simply cut it into 3 parts. For a round cake, cut out circles with a diameter of 17 cm. Two layers will be whole, and the third will consist of two halves.
  

Cream

• For the cream, beat the sour cream with sugar. To make the cake soak better and be moist, I recommend using not too fatty sour cream, we use 20%. Spread the layers, stacking them on top of each other.
  300 g sour cream, 50 g sugar
  
• Let it soak in the refrigerator for 6-8 hours. Dry the trimmings in a cooling oven and crumble them.
  
• Sprinkle the top and sides. The pumpkin cake is ready.