Jack Skellington Pumpkin Spice Latte cake

Sponge

1. Combine the dry ingredients: flour, baking powder, salt, coffee, spices and cocoa, and sift them.
2. Beat the yolks with the sugar and add the pumpkin purée.
3. Whisk the whites to stiff peaks.
4. Mix the dry ingredients well with the yolk, sugar and purée mixture and fold in the whites.
5. Bake at 180° for about 35 min.

Buttercream

1. Whisk the whites and, when half-whipped, add the sugar, butter and coffee.
2. Wait for the cake to cool before filling it

Decoration

1. Spread on the whipped cream, let it chill and draw the features with more cream and chocolate chips.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 140 g	100 g	% IR*	Share
Energy	480 kcal	343 kcal	24 %
Fat	31 g	22 g	44 %
of which saturates	17 g	12 g	85 %
Carbohydrate	46 g	33 g	18 %
of which sugars	32 g	23 g	36 %
Fibre	0.8 g	0.6 g	—
Protein	5.3 g	3.8 g	11 %
Salt	1.3 g	0.9 g	21 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Sugar to taste: 10 g per serving

Photos