The procedure is very simple. Juice all the ingredients, pour into decorated glasses and serve immediately.
Cut the pumpkin in half and scoop out the seeds with a spoon. Cut into marigolds or other pieces and spread out on a baking tray lined with baking paper.
Season with salt, chili powder and drizzle with oil and honey. Place the pumpkin in the oven and bake for about 20 minutes at 200 °C. The pumpkin should be soft and lightly browned.
Mash the roasted pumpkin. Add the sliced butter and mash again. Add salt to taste.
Serve the roasted mashed pumpkin as a main course or side dish.
For filling and decorating:
Beat the egg whites until stiff and beat the egg yolks, oil and vanilla essence separately. Mix the flour, sugar, cocoa, baking powder and salt in a bowl, add the egg yolk mixture and finally the boiling water. Mix everything well and finally gently fold in the beaten egg whites one by one.
Pour the batter into a baking dish lined with baking paper and bake at 180 °C for about 20 to 30 minutes. After baking, let the tin cool so that the cake can be easily removed.
Divide the fat and sugar for the filling into smaller and larger portions. Mix the larger part with the jam, vanilla and a little milk, the smaller part with the cocoa. Cut the shell lengthwise into three sheets, spread each with the orange filling and stick them on top of each other.
Finally, spread a thick layer of cream over the top of the cake, leave in the fridge to set for a while and then use a pastry decorator to paint, for example, a spider web on top of the cream. Decorate to your liking and serve.