Pumpkin clean, peel and cut into cubes (about 400 g). Heat 100 ml water in a pot, add pumpkin, bring to the boil, cover and simmer for 8-10 minutes. Drain in a sieve. Put the pumpkin flesh into a high mixing bowl and puree it with a blender (results in approx. 420 ml puree). Mix fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy.
Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the pumpkin puree. Pour the dough into a greased, flour-spreaded cupcake tin (2 3/4 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove from the oven, place on a rack and allow to cool for about 20 minutes. Turn out of the mould and put back into the mould immediately. Bring icing sugar, lemon and orange juice to the boil in a saucepan and simmer at low heat for about 8 minutes. Cool down a little. Prick the still warm cake in the mould several times with a shish kebab skewer, sprinkle with the juice (except for 2 tablespoons for sprinkling the crème fraîche) and let it cool down.
Turn out of the mould and put back into the mould immediately. Bring icing sugar, lemon and orange juice to the boil in a saucepan and simmer at low heat for about 8 minutes. Cool down a little. Prick the still warm cake in the mould several times with a shish kebab skewer, sprinkle with the juice (except for 2 tablespoons for sprinkling the crème fraîche) and let it cool down. Then turn out of the mould. Serve with crème fraîche sprinkled with the syrup
3 1/2 hours waiting time