Delicious, healthy and festive at the same time - pumpkin custard cake. I present a step-by-step recipe with a photo of an exquisite dessert. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Most often, pumpkin is used to boil porridge, make pancakes or bake muffins. But pumpkin cake is rarely baked. Although such a dessert turns out to be not only tasty, juicy and moderately moist, but also very useful. So today I suggest making a pumpkin custard cake. These are tender, literally weightless soft biscuit cakes and a delicate, silky custard. Such a cake can be safely presented on any festive dessert table. None of the guests present will guess that the dessert is based on pumpkin.
In addition, you can include tasty and healthy additions in the recipe. For example, you can add nuts or dried fruits to such a cake. To do this, add roasted nuts to the interlayer. This will make the taste of the product even brighter and more intense, and prunes, dried apricots or raisins will add unusualness.
Choose a high-quality pumpkin for the recipe, since this is the main ingredient in the cake. Buy the sweet pear-shaped one, it is the sweetest. But if this did not appear in the garden, then ordinary varieties will do. The main thing is not to use pumpkin intended for animal feed. A fragrant and tasty cake will not work out of it.
- Caloric content per 100 g - 227 kcal.
- Servings - 1 cake
- Cooking time - 1 hour 45 minutes
Ingredients:
- Semolina - 200 g (for cakes)
- Pumpkin - 250 g (for cakes)
- Ground nutmeg - 1 tsp (for cakes)
- Soda - 1 tsp (for cakes)
- Ground orange peel - 1 tsp (for cakes)
- Milk - 1 L (for cream)
- Flour - 3 tablespoons (for cream)
- Vanilla sugar - 1 tsp (for cream)
- Sugar - 1, 5 tbsp. (0.5 tbsp. In cakes, 1 tbsp. In cream)
- Eggs - 5 pcs. (2 pcs. In cakes, 2 pcs. In cream)
- Butter - 100 g (50 g in cakes, 50 g in dough)
Step by step cooking pumpkin cake with custard, recipe with photo:
1. Peel the pumpkin, remove the seeds and fibers, cut it into pieces and place on a baking sheet. Send it to a heated oven to 180 degrees for 30 minutes. Pumpkin, of course, can be boiled, but it is much healthier when baked. In addition, this method of cooking will retain more vitamins and minerals in it.
2. Transfer the finished pumpkin to a bowl and mash with a crush or blender.
3. Add semolina, ground nutmeg and ground orange zest to the pumpkin puree. Stir to distribute food evenly.
4. Then add butter at room temperature and stir in as well.
5. Leave the dough to stand for the semolina to swell and increase in volume. Otherwise, in ready-made cakes, it will grind on your teeth.
6. Combine two eggs with sugar.
7. Whisk them until fluffy and double in volume.
8. Pour the egg mass into the dough.
9. Add baking soda and knead the dough until smooth.
10. Grease a baking dish with butter and lay out the dough. Send it to bake in a preheated oven to 180 degrees for 40 minutes. Check the readiness by piercing a wooden splinter: it must be dry without sticking. Cool the finished cake in a mold, then remove it from it and cut it in half lengthwise with a long knife.
11. Prepare the cream by this time. To do this, combine eggs, sugar and flour.
12. Beat the food well with a mixer until smooth and fluffy.
13. Pour milk into a saucepan and heat to 35-37 degrees.
14. Pour the egg mass into warm milk.
15. Boil the cream over medium heat, stirring constantly until the first bubbles appear. As soon as you see that the mass gurgles, remove the pan from the heat. Pour vanillin into the cream and add butter. Stir to dissolve the oil completely.
16. Now start collecting the cake. Place one crust on a dish and apply cream.
17. Lubricate the cake well with cream and place the next cake, which also brush with cream.
18. Sprinkle the cake with almonds or roasted pumpkin seeds and leave to soak for 2-3 hours.
See also the video recipe on how to make a pumpkin-orange cream chocolate cake.
