Scary Hoop Bomb

To make the creepy cake, soak the goji berries in the lemon juice (preferably overnight).

Separate the eggs, roughly grate the pumpkin, pour the goji berries into a sieve and collect the lemon juice. Preheat the oven to 150 degrees top and bottom heat.

Mix yolks with oil, half the sugar, vanilla sugar, lemon juice and curd.

Mix almonds, flour, baking soda and salt and fold in. Add the pumpkin. Beat the egg whites until stiff, add the remaining sugar.

Gently fold in snow and goji berries. Pour into a greased, rolled-out cake pan and bake for about an hour.

In the meantime, prepare a vanilla pudding from milk, pudding powder, sugar and rum.

Turn out the cake while it is still hot and divide it into irregular pieces, not too big. Pour some pudding into the bowl and place some pieces of cake on top.

Pour pudding over it and put some pieces of cake again. Keep doing this until everything is used up. The last layer should be pudding.

Place the mold firmly on the work surface a few times to fill in air bubbles and voids. Place in the icebox and let cool completely.

Invert the creepy hoop bomb onto a large plate and serve.

Preparation Tip:

Anyone who has tried this creepy hoop bomb knows it's worth the effort.

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