Rich Pumpkin Cake

Raya AndonovaRaya Andonova
MasterChef
1701k23
Topato
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Topato
Rich Pumpkin Cake
Image: Raya Andonova
1 / 6with Video
31/12/2017
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  • Views938
  • Views per month13
  • Views per week2
  • Rating5 out of 5
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Preparation
30 min.
Cooking
50 min.
Тotal
80 min.
Servings
10
"A rich taste, a superb aroma. This pumpkin cake is everything I`ve ever dreamed of."

Ingredients

  • pumpkins - 17.5 oz (500 g), boiled
  • nuts - 2/5 cup (100 g) raw
  • hazelnuts - 2/5 cup (100 g)
  • mandarins - 1
  • butter - about 1/2 tbsp
  • eggs - 4
  • honey - 2/5 cup (100 g)
  • flour - 2/3 cup (150 g)
  • powdered sugar - 3 tbsp
  • baking powder - 1/2 tsp
  • salt - 1 pinch
  • confectionery cream
  • chocolate - grated
measures

How to make

Mash the pumpkin with a fork and grind the nuts. Grate the mandarin's rind and drain out the juice.

Beat the egg yolks and add the butter and honey, then mix everything well. Add the pumpkin, nuts, mandarin rind and 2 tbsp of the juice. Mix everything very well.

Beat the egg whites to snow with the salt and gradually add the powdered sugar.

Sift the flour with the baking powder and add to the pumpkin mixture. Next, add the egg whites and stir well.

Pour the mixture into an oiled tray (I used a cake form). Bake at 360°F (180 °C) on the lower element first, then on both upper and lower.

Once baked, leave it to cool a little with the oven off. Once the oven cools, take the cake out and leave it to cool completely.

Beat the cream and smear the cake with it. Sprinkle with grated chocolate at the very end.

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