Pumpkin cake with cream cheese, pecans and caramel

Wash the pumpkin, cut it in half and scoop out the seeds. Hokkaido pumpkin does not need to be peeled. Cut the flesh into 3 cm cubes. Set aside a small piece for decoration.

Melt 15 g butter in a saucepan, add the pumpkin, a pinch of salt and approx. 50 ml water. Cover and steam for 15-20 minutes, then mash.

Line the bottom of two 20 cm cake tins with baking paper and butter the sides. Preheat the oven to 170°C.