Pumpkin dessert cake

Description

For me, this cake is seasonal. It is autumn in the season of ripening pumpkins I bake for several years. Of course, at other times of the year to cook, especially cake, since the pumpkin purée harvested for future use. The cake is light, totally not oily, more like a dessert. The same components are sponge cake, cream and jelly. Sponge cake, very tender and flavorful, not requiring impregnation, since it is after baking is slightly damp. After baking, when you touch it, it produces such sounds: "puff-Puff-puff". The cream sometimes instead of candied fruit put the nuts or raisins. Condensed milk is sometimes used white chocolate for more festive occasions. Change places of layers and always different design, depending on the situation or occasion of making the cake. This cake I decorated pumpkin spiderweb that I saw in LJ at Victoria Golovacheva, and as for me, it was new, I could not resist and tried to do it. The recipe author.

Ingredients

Pumpkin

200 g
Sugar

120 g
Flour

160 g
Potato starch

1.5 Tbsp
Leavening agent

1 tsp
Yolk egg

3 piece
Egg white

5 piece
Vegetable oil

80 ml
Orange

1 piece
Salt

1 g
Cheese

400 g
Condensed milk

360 g
Cream

180 ml
Candied

250 g
Syrup fruit

50 ml
Gelatin

20 g
Water

150 ml
Pumpkin

200 g
Orange juice

100 ml
Orange zest

2 tsp
Gelatin

1 Tbsp
Powdered sugar

2 Tbsp
Pumpkin

300 g
Sugar

3 Tbsp
Cinnamon

2 tsp

Cooking

For sponge cake. Wash pumpkin peel, cut into pieces and bake in the oven until cooked.

Then the pumpkin to blend, measure out 200 g biscuit.

Grate the zest from the orange.

Whip the egg yolks with 90 g sugar until fluffy mass.

Enter the pumpkin puree, orange zest and vegetable oil. Mix well.

The flour and starch and baking powder sift and combine with the yolk mass.

Gently stir in the method of folding.

Beat the whites with a pinch of salt, continuing to mix to introduce 30 grams of sugar. Beat egg whites until soft peaks sustainable.

Three doses of the proteins to combine with the total weight. Each time gently stirring method of folding, from the bottom up.

The bottom of the form d=20 cm, covered baking paper and no oiling to shell out the dough. Bake at 170 gr. ~ 40-60 minutes.

Readiness biscuit check wooden skewer dry. The finished cake to cool in the baking pan, turning it to the grid. After the sides of the cake cut in a circle and release from the mold. To give the cake to stand for 5-6 hours. Or is it better just to cook it a day.

For the curd cream soufflé. Soak gelatine in water according to instructions on the package.

Candied, remove from the syrup and cut into cubes.

Cheese and condensed milk beat with a blender.

Add 50 ml of orange syrup from the candied fruit. Again beat with a blender.

Massa will get a smooth and homogeneous appearance.

The cream to enter the candied fruit. Mix well.

Separately whip the cream

And enter them into the cream.

Dissolve gelatine on low heat and combine with cream. Mix well.

Put the cake together. Sponge cake cut into three parts.

Form-ring to put the file or paper. To put on the bottom first layer and pour on it half of the cream.

Cover with the second cake layer and pour the second half of the cream.

Put the third Korzh. In this form the cake to remove in the cold for 1.5 hours.

Until the cream freezes, prepare the pumpkin-orange jelly. From orange, grate the zest very fine grater, squeeze the juice.

Juice soak the gelatin according to the instructions on the package.

Measure out 200 grams of pumpkin puree, mix with the icing sugar and orange zest.

Gelatin to dissolve at a slow fire, and to enter into a puree.

Remove the cake from the cold. Upper Korzh pour jelly and again put in the cold until fully cured.

While jelly freezes, prepare the decorative spiderweb pumpkin. Pumpkin RUB on a small grater.

The pan covered baking paper. Pumpkin shavings to spread on the paper, sprinkle with sugar and cinnamon. Dried at 100 gr. ~ 1.5 hours.

When the cake is ready and it is known for its height, cut the paper into strips equal to the height of the cake. Cobweb to separate from the paper.

Attach to sides of cake and individual pieces to put on top of jelly. You can also use additional decoration in the form of balls. I used Rowan. Nice!!

Comments and reviews

Leave a comment or a recipe review