100 ml oil
300 g pumpkin puree (from a sweet pumpkin)
1/4 tsp sea salt
115 g kefir (or substitute sour cream)
300 g sugar
4 medium eggs
320 g all-purpose flour
2.5 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
3/4 tsp ground nutmeg
Ingredients for the cream
1 kg apples
2 packets flavored gelatin in different colors
In a bowl, mix the kefir 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 into the wet ingredients at low speed, in two additions.
Bake in the oven for 30–35 minutes in a 26 cm pan at 175–180 °C (check for doneness with a wooden skewer — the cake is done when the skewer comes out clean), 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 cooked apples into two equal portions 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 apple cream to layer between the cake layers.
