Pumpkin Cake Recipe

3/4 cup (80 g.) grind almonds

1 cup (125 g.) bread crumbs

cup - 1/2

Filling:

2 cans 15 oz. each (425 g. each) pumpkin puree

1/2 cup (100 g.) sugar

1/2 cup (100 g.) sour cream

4 tablespoons chopped almonds

3 tablespoons corn starch

1/4 teaspoon mace

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon vanilla

3 egg whites

1 - 8 oz. (227 g.) package cream cheese

1/4 cup (50 g.) sugar

1/4 cup (50 g.) sour cream

1 egg

Combine bread crumbs, grind almonds and butter. Press mixture onto bottom of 10" spring form pan. Set aside.

In a large bowl combine pumpkin, sugar, sour cream, almonds, corn starch and spices. Mix until well blended. Fold in stiffly beaten egg whites.

Pour pumpkin mixture on top of prepared crust. In a small mixer bowl combine cream cheese, sugar, sour cream and egg. Beat on medium speed until smooth. Spread evenly cheese mixture on the top of pumpkin.

425 F (220 C) for 25 minutes. Reduce temperature to

375 F (190 C) and bake further for 30 to 40 minutes. Turn off the oven and let cake remain inside for 30 minutes without opening the door.

Remove from oven ; loosen cake from side of pan. Cool for several hours.

This cake is kinda along the same lines as a Carrot Cake. YUMMY!!