100 ml of oil
300 g of pumpkin puree (sweet pumpkin)
1/4 tsp of sea salt
115 g of kefir (sour milk, or you can use sour cream)
300 g of sugar
4 medium-sized chicken eggs
320 g of all-purpose flour
2.5 tsp of baking powder
1/2 tsp of baking soda
3/4 tsp of ground ginger
1 tsp of ground cinnamon
1/4 tsp of ground cloves
3/4 tsp of ground nutmeg
Ingredients for the cream
1 kg of apples
2 packets of gelatin in different flavors and colors.
In a bowl, mix the sour milk with the baking soda. Combine the pumpkin puree, salt, sugar, kefir, and oil in a food processor or mixer on low speed (you can also do this by hand).
Add the eggs one at a time, mixing until smooth.
Combine and sift the flour, baking powder, and spices (I didn’t add the spices). You can substitute the spices with 2 heaping teaspoons of gingerbread spice mix.
Gradually mix the flour mixture with the liquid ingredients at low speed, in two additions.
Bake in the oven for 30-35 minutes (using a 26 cm pan) at 175-180 °C (check for doneness with a wooden skewer; the batter is ready if it doesn’t stick), or in a slow cooker for 55-60 minutes.
Preparing the cream
Peel the apples, grate them on a coarse grater (or blend them), and cook until soft. While still hot, divide the cream into two equal parts and add red gelatin to one half and green gelatin to the other. I used cherry for the red and kiwi for the green. Use the hot cream to layer between the cake layers.