Need to attach a piece of pumpkin urgently? Use this recipe - a delicate pumpkin cake with sour cream. Easy to prepare, inexpensive and quick enough to prepare. Step-by-step recipe with a photo. Video recipe.
How many delicious and interesting things can be made from pumpkin. These are meat stews, soups, baked chicken, casseroles, salads and pastries. We will talk about the latter in this review. Pumpkin baked goods always turn out delicious, tender and moderately sweet. A huge number of sweet products can be prepared from the golden beauty of pumpkin: cheesecake, pie, candy, pudding and even cake. Pumpkin is used to make cakes and cream with the addition of spices, chocolate, nuts, cream … I propose a recipe for pumpkin cake with sour cream. It is light, non-greasy and dessert-like. This is a real delicacy, where pumpkin pulp is used at the base of the cakes.
It turns out baked goods with a pleasant sour cream sourness and a delicate aroma of spices. It is advisable to cook it the day before so that it will stand for several hours in the refrigerator. This cake will decorate any table! It's also a great way to feed kids a healthy pumpkin without them guessing. If desired, the cake can be additionally soaked with cherry or other liquor. The biscuit can be greased not only with sour cream, but also with butter cream, or you can prepare a cream based on cottage cheese.
See also making a sponge cake with sour cream.
- Caloric content per 100 g - 498 kcal.
- Servings - 1 cake
- Cooking time - 2 hours, plus time for impregnation
Ingredients:
- Pumpkin - 200 g
- Semolina - 300 g
- Sour cream - 500 ml
- Salt - a pinch
- Dried ground orange zest - 1 tsp
- Sugar - 150 g or to taste
- Eggs - 3 pcs.
- Butter - 50 g
Step by step cooking pumpkin cake with sour cream, recipe with photo:
1. Peel the pumpkin from the skin, seeds and fibers. Cut into pieces and place in a cooking pot. Fill with drinking water and place on the stove. Boil, turn the heat to the minimum setting and cook, covered, for 20 minutes until soft. The finer the pumpkin is cut, the faster it will cook. Then drain the water from the pan, and chop the pumpkin pulp into a puree consistency using a blender or a hand-held potato pusher.
2. Break the eggs and pour the contents into a bowl.
3. Add sugar to the eggs and beat until thick with a mixer.
4. Add room temperature diced butter to the beaten eggs.
5. Next, sprinkle with orange zest.
6. Then add the pumpkin puree and semolina.
7. Mix the dough well with a mixer and leave it for half an hour so that the groats swell and increase in volume. If the cakes are baked right away, the semolina will crunch unpleasantly on the teeth.
8. Pour the dough into a baking dish and smooth evenly.
9. Heat the oven to 180 degrees and bake the cake for 45 minutes.
10. Using a sharp knife, carefully cut the finished cake lengthwise into 2 parts.
11. Pour sour cream into a bowl and add sugar.
12. Beat the sour cream with a mixer until fluffy and double in volume.
13. On the plate on which you will collect the cake, apply a little cream and spread evenly over the entire bottom. So the first cake will be better saturated and very tender.
14. Place the first cake on top of the cream.
15. Spread a generous layer of sour cream on the cake.
16. Place the second cake layer.
17. Pour cream liberally over the cake and brush the edges of the product well.
eighteen. Garnish the pumpkin cake with sour cream with fried peeled pumpkin seeds and refrigerate for 1-2 hours. You can also decorate the product with crushed chocolate, cookie crumbs, coconut flakes, etc.
See also a video recipe on how to make pumpkin cake with sour cream.
