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Caramel Cake with Pumpkin and Yufka

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Caramel Cake with Pumpkin and Yufka
Image: Elena Stefanova Jordanova
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15/11/2017
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Preparation
15 min.
Cooking
90 min.
Тotal
105 min.
Servings
12
"You won`t stop until you`ve finished the entire tray. Don`t say we didn`t warn ya."

Ingredients

  • pumpkins - 7 oz (200 g) + 2 tbsp sugar
  • yufka - 2/5 cup (100 g) homemade
  • eggs - 6
  • milk - 4 1/5 cups (1 L)
  • sugar - 2/5 cup (100 g) + 2/5 cup (100 g) for the caramel
measures

How to cook

Peel and cut the pumpkin into small cubes. Put it to boil with 2 tbsp sugar until it softens. Distribute 2/5 cup (100 g) sugar in a tray along the entire bottom. Put it in a preheated 360°F (180 °C) oven until it caramelizes.

Place the homemade yufka on top of the caramel. Beat the eggs with the remaining sugar, add the warm milk and stir. Pour the mixture over the yufka and add the boiled pumpkin.

Lower the oven to 320°F (160 °C) and bake 1 hour in a water bath. Turn the oven off and leave the cake in it until it cools fully.

Put in the fridge for 1 hour and then invert onto a platter. During baking, some of the yufka will float up to the surface but when you invert it'll get syruped.

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