Pumpkinseed Créme Cake – vomFASS Madison University Avenue

Ingredients

• 2 cups milk
• 6 Tbsp sugar
• Pinch of salt
• 5 Tbsp cornstarch
• ½ tsp almond extract
• 6 large egg yolks
• 3 Tbsp vomFASS Styrian Pumpkinseed Oil
• 2¾ cups cake flour, sifted before measuring
• 2½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp allspice
• 1 tsp nutmeg
• ½ tsp ground ginger
• 1 cup unsalted butter, room temperature
• ¾ cup packed brown sugar
• 1 cup white granulated sugar
• 3 eggs, room temperature
• 1 Tbsp vomFASS Styrian Pumpkinseed Oil
• 1½ cups (12 oz) canned pumpkin puree
• ½ cup roasted pepitas, chopped
• 1 cup (240ml) full fat buttermilk
• 1 cup (2 sticks) butter, room temperature
• 1 pkg (8 oz) cream cheese, room temperature
• 8 cups powdered sugar
• ¼ cup vomFASS Styrian Pumpkinseed Oil
• ¼ cup milk