A great way to feed the kids with a healthy pumpkin, so they do not even guess it - is to bake a delicious and mouth-watering cake, at the base of which the citrus pulp will be used.
Biscuit in this dessert can be soaked with sour cream or cream or prepare a cream based on cottage cheese.
How to cook a pumpkin cake - recipe
A perfect combination of pumpkin biscuit and sour cream will be an excellent option for a sweet addition to tea. Then the simplest version of delicacies.
Ingredients:
For the test:
- pumpkin of muscat varieties - 320 g;
- chicken eggs - 3 pieces;
- wheat sifted flour - 215 g;
- sand sugar - 280 g;
- sunflower oil without flavor or olive oil - 150 ml;
- baking powder - 10 g;
- crushed nuts - 110 g;
- ground cinnamon - 5 g;
For cream:
- sour cream with a fat content of more than 25% - 480 g;
- vanilla sugar - 10 g;
- powdered sugar - 70 g;
- petals almond for decoration.
Preparation
- Initially, for the preparation of the product, grind the peeled pumpkin of nutmeg varieties on a shallow grater.
- In a separate container, whisk eggs with sugar for eight minutes at high rpm mixer.
- From the ninth minute we begin to pour into the sweet sweet egg mass with a thin stream of sunflower oil without fragrance or olive. The whipping process does not stop.
- Now lay out the prepared pumpkin shavings to the beaten mass, sprinkle the ground nuts, ground cinnamon and mix.
- We sift the flour together with the baking powder and mix gently with light movements into the dough.
- We shift the basis of biscuit into an oiled form and bake for forty minutes at a temperature of 185 degrees.
- On readiness we give biscuit a few hours for cooling and aging, after which we cut it along in half.
- For a cream well chilled sour cream is beaten up to splendor, adding at the end of the process sugar powder and vanilla sugar.
- Now spread half the cream on the bottom half of the biscuit, cover the top and cover the remaining half of the cream with the top and sides of the product.
- We decorate the pumpkin cake with sour cream , almond petals and give a few hours to soak.
Pumpkin cake is the best recipe with cream cheese
This version of the pumpkin cake is not as simple as the previous one, but the dessert can be simply fantastic, but balanced and useful in composition.
Ingredients:
For the test:
- pumpkin (ready-made puree) - 110 g;
- cottage cheese - 110 g;
- honey - 55 g;
- butter peasant creamy - 80 g;
- wheat sifted flour - 220 g in dough and 50 g for crusting;
- sand sugar - 100 g;
- food soda - 10 g;
For pumpkin cream:
- pumpkin (mashed potatoes) - 260 g;
- sand sugar - 80 g;
- selected chicken egg - 1 piece;
- flour - 60 g;
- butter - 140 g;
- peel and juice of a small orange;
For curd cream:
- medium curd cheese - 260 g;
- sugar vanilla - 80 g;
- lemon juice - 40 ml;
- sour cream - 110 g.
Preparation
- Initially, some time before the cake is prepared, pumpkin puree . To do this, we clean the washed pumpkin from the peel and seeds, wrap the resulting pulp in foil and send it for thirty minutes to a heated oven to 200 degrees.
- By readiness and cooling, we pump the pumpkin with a blender until a creamy texture is obtained.
- For the dough mix cottage cheese, mashed potatoes, butter, sugar and honey in the scoop or pan, warm the mixture with frequent stirring until boiling and boil for fifteen minutes, then pour soda into the container and mix until a lush foam is formed.
- We remove the vessel from the plate, add the sifted flour in portions and mix the dough with a spoon. It should be soft and slightly sticky.
- We cover the resulting dough with food film and after cooling we move it to the shelf of the refrigerator for several hours or for the night.
- In the meantime, we are preparing a pumpkin cream. Mix in the scoop egg, pumpkin puree, sugar, flour, as well as juice and lemon zest and whisk a bit.
- We dispose of the vessel on the stove and warm it up with continuous stirring to a boil and allow a couple of minutes to thicken.
- Chilled chilled pumpkin mass whisked with soft butter until fluffy.
- To prepare the curd cream, just combine the cottage cheese, vanilla sugar, lemon juice and sour cream in a bowl and punch the ingredients with a blender until smooth and airy.
- We divide the cooled dough into six parts, roll each one on parchment and bake until the cake is ready in a heated oven.
- Still hot cut the blanks according to the template, in which quality one can take a plate or lid.
- To decorate the cake, we smear the first cake with pumpkin cream, the second curd, the third again with pumpkin, and so on.
- We lay the cakes on each other and smear the product on top and on the sides with pumpkin cream.
- Cut the chips in a blender and sprinkle them with the edges of the cake.
- We leave the pumpkin cake with curd cream and orange for several hours to impregnate in the refrigerator and can take a sample.