Pumpkin Cake (Pumpkin Cake to Sonia)

Make two sponge cakes by whisking 5 egg whites until stiff and then adding 5 egg yolks, one at a time, and 5 tablespoons of salted butter, melted

Whisk until light and fluffy

Sift 4 tablespoons of all-purpose flour and 1 tablespoon of yeast in powder form into the egg mixture

Mix well and pour into a greased and floured cake pan

To ensure better rising, place a hot water-filled pan under the sponge cakes

Make the whipped cream: whisk one egg white until stiff and then add 300g of heavy cream until it reaches the desired consistency

Open the marshmallow: whisk an egg white until stiff, then add Karo, honey, and 1/2 cup of salted butter, melted

Place in a pan over low heat

Whisk until the mixture thickens like meringue

To assemble the cake: place one sponge cake on a plate, top with marshmallow cream, open another can of pumpkin puree, cut into chunks and place on top of the marshmallow cream

Cover with half of the remaining whipped cream and then cover this filling with the second sponge cake

For the topping: cover the cake with the remaining whipped cream and decorate with the pumpkin chunks

Note: these can be substituted with banana, strawberries, or other fruits.