We are more used to pumpkin pies. Pumpkin cake is an unusual but delicious dessert.
Perhaps, for someone, this is the only way to force household members to eat healthy vegetables for both cheeks. You can cook pumpkin cake according to different recipes.
Here are the most interesting options.
Pumpkin Cake - General Cooking Principles
Pumpkin can be added to the dough or to the cream. Sometimes the product is present everywhere. In the dough is usually added puree or grated chips, sometimes pour juice. In this case, it is desirable to use a drink with pulp, usually diluted with a gentle mashed puree with boiled water.
Pumpkin creams are usually prepared from mashed potatoes. To it add butter, cream, condensed milk. A frequent ingredient is cottage cheese. It not only goes well with the main product in the taste, but also adds benefits to the dessert.
Cakes for cakes are baked in the oven or in a slow cooker. Then they are cooled, coated with creams. Dessert give soak. Jelly cakes without baking kept in the refrigerator until it hardens. It will take at least three hours. Therefore, any of the cakes must be prepared in advance.
Pumpkin and cottage cheese jelly cake
The easiest recipe for a pumpkin cake without baking. The soaking time of gelatin is indicated on the package, follow the instructions.
Ingredients
• 0.5 kg of pumpkin;
• 180 g of sugar;
• 200 ml of milk;
• 0.45 kg of cottage cheese;
• 40 g of gelatin;
• 150 ml of water;
• vanilla.
Cooking
1. Cut the pumpkin into pieces, add recipe water to it, put it on the stove and simmer until soft, be sure to cover it. You can do this in a slow cooker.
2. Merge the juice from the pumpkin so that only the pieces are left. All cool. Add sugar (half) and half gelatin to the liquid, leave for a while.
3. In milk, dilute the rest of the gelatin and add the remaining sugar. Leave until swelling.
4. Cottage cheese fray until smooth.
5. Separately heated pumpkin juice. 6. Pour into the form of a little pumpkin juice, a layer of about 0.5 cm. Cool until solid.
7. Spread the pieces of pumpkin, pour the remaining juice. Cool to freeze. It will take about an hour.
8. Heat the milk until the grains are dissolved. As soon as the liquid becomes homogeneous, mix with cottage cheese.
9. We spread the curd layer. Put the cake in the fridge for another three hours. You can not freeze.
10. Before serving, lower the form for a few seconds in hot water, then cover with a flat dish and turn over. This cake does not need to decorate.
Pumpkin cake with sour cream and orange (in a slow cooker)
This pumpkin cake recipe is versatile. Cake can be baked in the oven (at 180 degrees) or in a slow cooker. The cream is made from sour cream and also does not require much time.
Ingredients
• 400 g pumpkin;
• 400 g of flour;
• 300 g of sugar;
• 200 ml of vegetable oil;
• 4 eggs;
• 1 orange;
• 2 tsp. ripper.
For cream:
• 300 g sour cream;
• 7-8 tablespoons of powder;
• vanilla.
Cooking
1. Remove the rind from the washed orange and chop it. The flesh needs to be cleaned, chopped finely.
2. Pumpkin need to grate, better finely.
3. Beat in the bowl at once all raw eggs and sugar, add vegetable oil, stir.
4. Add the pumpkin and orange along with the zest.
5. Lay out the flour along with the ripper. Stir.
6. The dough must be shifted into a mold or in a slow cooker, level the layer.
7. Bake in a slow cooker for an hour and 15 minutes. Take out, cool. In the oven, cook the cake to dry sticks.
8. For the cream you need to mix everything together, cool.
9. Cut the pumpkin cake into several thin layers.
10. Assemble the cake, stack the cakes on each other, grease each cake with cream. You can decorate the cake with slices of orange, marmalade or sprinkle with chopped zest.
Pumpkin Sponge Cake with Limoncello
A variant of the amazing pumpkin cake with a very bright, fragrant and tender crumb. For him, any cream will fit. Here is an option with condensed milk. For the flavor in the dough is orange peel, but you can take the skin and lemon. Instead of limoncello, you can use orange liqueur. Ingredients
• 20 ml of limoncello;
• 140 g of flour;
• 4 eggs;
• 180 g of sugar;
• 120 g pumpkin puree;
• 1 tsp. ripper;
• 30 ml of oil;
• 1 g of vanilla and salt.
Cream:
• 1 pack of oil;
• 380 g (1 can) of condensed milk;
• 1 tsp. limoncello.
Cooking
1. To make mashed pumpkin boil, wipe, mix with vegetable oil.
2. In two bowls need to separate the eggs, separately proteins and yolks.
3. Beat yolks with half the sugar, add pumpkin puree with butter, continue to beat. Add salt and vanilla.
4. Add lemon liqueur to the yolk mass. Or any other to your taste.
5. Add flour and ripper, stir.
6. Beat the whites until fluffy foam along with the rest of the sugar.
7. Mix both masses, proteins enter carefully, do not precipitate the foam.
8. Put the pumpkin dough in the form, bake the biscuit until tender. Temperature of landing and baking 180. Cool.
9. Beat the butter with a mixer until fluffy, enter the condensed milk and liqueur.
10. The cooled pumpkin biscuit should be cut with a long knife, fluffed with limoncello cream.
Pumpkin Cake with Curd Cream
Option useful and appetizing pumpkin cake with curd cream. The special taste of the dessert give walnuts. To reveal the flavor, it is better to pre-fry them a little.
Ingredients
• 3 eggs;
• 300 g pumpkin puree;
• 180 g of flour;
• 0.5 tsp. cinnamon;
• 1 tsp. ripper.
For cream:
• 400 g sweet curd mass;
• 200 g of oil;
• 50 grams of nuts.
Cooking
1. Pumpkin puree can be cooked and chopped independently or use ready-made, intended for children or any other food.
2. Beat the eggs until foam, all at once together: yolks and proteins. Add sugar, continue to beat until all the grains are dissolved.
3. Enter the pumpkin puree, gently stir.
4. Now it remains only to pour ripper with sifted flour and cinnamon. Dough is ready!
5. Pour into cooked form. Bake in a preheated 180 degree oven.
6. Leave the cake to cool for a couple of hours. Then cut into two or three flat cakes, depending on the height of the donut. 7. While the cakes had cooled, it was necessary to soften the butter, beat it up to fullness.
8. Mix whipped butter with curd mass, divide in half.
9. Add nuts to one part. They can be crushed completely into a crumb or chopped into pieces. Grease the cakes inside.
10. From above, the cake should be coated with a cream without nuts, but you can sprinkle the cake with the nucleoli on top. Decorate at will.
Pumpkin Cake with White Chocolate
For this cake you will need not only pumpkin puree, but also juice with pulp. You can simply dilute the cooked puree with a small amount of water.
Ingredients
• 190 g flour;
• 75 ml of juice;
• 3 eggs;
• 75 ml of heavy cream;
• 1 tsp. ripper;
• 170 g sugar.
For cream:
• 250 g white chocolate;
• 450 g of thick pumpkin puree.
Cooking
1. For the dough, you need to beat the eggs and sugar to a thick foam, as for a biscuit.
2. Flour and ripper are introduced into the fluffy mass, gently stirred.
3. Cream and juice are introduced. Stir again with a spatula, pour into a mold. Diameter is about 20 centimeters. You can do a little less or more.
4. At 180 degrees a cake of this diameter will be baked from 30 to 40 minutes. Check for a dry stick.
5. Cool the pumpkin cake, cut into three parts.
6. Crumble chocolate pieces, you can not shallow. Combine with thick pumpkin puree in a saucepan, stir, put on the stove.
7. Heat over low heat, stir constantly. Wait until the chocolate has completely dissolved.
8. Remove from heat, cool, so that the cream was not hot. But he also should not freeze. Watch the temperature.
9. Smear all previously cooked cakes, top and sides also cover with cream. Decorate the cake to your taste.
10. Put on the cold, let it soak for 5 hours.
Pumpkin Cake with Mascarpone
Recipe pumpkin cake-pie, which is prepared with mascarpone cream cheese. You can take another similar product, for example, ricotta, almette. The taste will be slightly different, but also worthy.
Ingredients
• 2.5 cups of flour;
• 500 g pumpkin;
• 5 eggs; • 200 g margarine;
• 250 g mascarpone;
• 0.5 tsp. soda;
• 200 g sugar.
For flavor you can use nutmeg, cinnamon, zest.
Cooking
1. Pumpkin baked in the oven until soft or steamed on the stove. Grind to thick puree, no need to add liquid.
2. Add spices to the cooled mash at its discretion, lay out soft cheese, stir the filling until smooth.
3. Add two eggs, if necessary, then pour sugar, the amount to your taste.
4. Pound margarine with flour, season with the rest of eggs, add sugar and hydrated soda. Knead the dough, carefully mnem until smooth.
5. We spread the dough into a shape, stretch the arm, make small sides with our fingers.
6. Pour mascarpone filling, put in the oven.
7. Dessert is baked for 1 hour and 20 minutes at a temperature of 170-180 degrees.
8. Before cutting, you need to cool the delicacy well so that the filling is strong.
Pumpkin Cake - Tips and Tricks
• If the cake is stuck to the form, does not want to pop up, then you can put the container in the form of water, hold for 20 minutes.
• Pumpkin puree for cake can be prepared not only from fresh vegetables, but also from frozen ones. Only when grinding do not add decoction from the pan. Otherwise, the mass will be liquid.
• Not everyone likes the smell of pumpkin. Therefore, for the smell in cakes add various additives: cinnamon, nutmeg, zest from citrus, vanilla.
• Flour is added to the biscuit dough strictly according to the recipe, it is better to weigh the product. If there is a lot of flour, the cake will be tough. If there is little flour, the cake will be baked for a long time, the texture will be weak.