Cake made from pumpkin apples and cottage cheese. Cottage cheese casserole with pumpkin and apples in the oven

Pumpkin cake with apples and sour cream - magical taste

Pumpkin cake with sour cream and apples can be prepared at home for any holiday. The process is not complicated, and a detailed recipe with step-by-step photos will help you bake it. You will definitely succeed.

Biscuit:

chicken eggs – 4 pcs.,
premium wheat flour - 5-6 tbsp. spoons,
chocolate topping - to taste,
sugar – 1 glass,
brewed coffee – 2 teaspoons,
boiling water – 120 ml.

Filling:

butter 72% fat – 30-40 grams,
apples – 2 pcs.,
pumpkin – 100 grams,
powdered sugar – 2 teaspoons,
ground cinnamon – 1 teaspoon.

Sour cream (white):

sour cream 21% - 5 tbsp. spoons,
powdered sugar – 2 tbsp. spoons.

Sour cream (brown):

sour cream 21% - 5 tbsp. spoons,
powdered sugar – 2 tbsp. spoons,
chocolate topping – 3 tbsp. spoons.

Decoration:

sour cream 21% - 3 tbsp. spoons,
powdered sugar – 1 tbsp. spoon,
chocolate topping – 3-4 tbsp. spoons.

Pumpkin sponge cake.

You will need:

700 grams of pumpkin. Grate it. I usually do this using the attachments for a hand blender, which I wrote about.
2 cups unrefined sugar
3 cups CZM or 2nd grade flour
8 tbsp. camelina or mustard oil
Walnut - the more, the tastier. Break them into pieces.
You can take any dried fruit.
I like to add dry berries. For example, here in the photo there are dried lingonberries. About half a glass.
Zest of 1 lemon or orange.
2 tsp soda without a slide. Quench with lemon juice (2-3 tablespoons).

The quantity is calculated for a baking tray measuring 30 by 40.

Preparation:

Mix sugar with grated pumpkin. The pumpkin gives juice. Then add the rest of the ingredients and knead the dough. And add soda, slaked with juice, at the end, after the flour.
I decorate the top with walnuts. They will be fried and will be incredibly tasty!
Bake at 180-200 C for 40 minutes.

Write in the comments what you did!

Ingredients

8 eggs;
2 cups pumpkin puree;
1 cup granulated sugar;
2 cups wheat flour;
1 pinch of salt.

Cuisine: Russian Ukrainian. Cooking time: 40 min. Number of servings: 8

After reading the Harry Potter series of books, where pumpkin dishes were often mentioned, especially pumpkin pies, I got the urge to try baking pumpkin pie

. I looked through cookbooks, visited culinary blogs, and it turned out that there are many interesting recipes for pumpkin pies and pies with pumpkin filling. Therefore, after thinking a little, I decided to turn my strategic supply of pumpkins into pies =)

Below I publish one of my favorite recipes.

Take a 600-700 gram piece of pumpkin, remove seeds, peel the skin, cut into large cubes and pass through a meat grinder (scroll twice to obtain the most homogeneous mass). Add flour to pumpkin puree and stir until lumps disappear.

Pumpkin is interesting because the cooking method determines the taste of the finished dish. Pumpkin baked in the oven acquires a rich taste and pleasant aroma. Boiled pumpkin is almost tasteless. Very often, all kinds of spices are added to pumpkin, resulting in sweet, spicy, and spicy dishes. Pumpkin is well absorbed by the body and is widely used in all kinds of diets, even for baby food.

Pour granulated sugar into the cooled fresh eggs and beat with a mixer or in a food processor until the volume of the egg-sugar mass doubles.

Then add the mixture of pumpkin puree and flour into the egg-sugar mixture and slowly stir with a wooden spatula from bottom to top until smooth.

Prepare the baking dish. Lightly grease the sides of the mold with butter or margarine, line the bottom with a sheet of parchment paper, pour out the dough

and place in a preheated oven (about 200 degrees) for 35-40 minutes.

Use a wooden stick to check the readiness of the biscuit - after piercing the dough, the surface of the stick should be dry. Sprinkle the finished pie with powdered sugar, cut into portions and serve with hot coffee or tea.

Have a good appetite and some interesting facts about pumpkin that you can discuss over a cup of coffee))

Bye-bye and see you again.

Interesting facts about pumpkin =)

In 2010, Guinness World Records recorded a record pumpkin weight of 821.2 kg.

Pumpkin throwing has become widespread in the United States.
The winner is the one who throws the vegetable weighing no more than 4 kg the furthest. In the world of recipes.ru

How to make pumpkin cake with apples and sour cream

Peel, wash and cut the pumpkin into cubes.

Wash the apples and cut them into cubes.

Place apples and pumpkin on parchment paper.

Melt the butter in the microwave.

Add powdered sugar and ground cinnamon to the butter. Stir.

Brush butter mixture over apples and pumpkin. Cook in the oven over medium heat for about 30 minutes. You can stir occasionally.

While the filling is preparing, prepare the dough. Place eggs and sugar in a bowl.

Beat with a mixer until the mass increases, becomes dense and lightens.

Add flour and gently mix the dough without disturbing the consistency.

Pour half of the dough into the mold. Pour the topping over the dough.

Place the second part of the dough on top, pour over the topping and stir. Bake the biscuit at 180 degrees for about 30 minutes.

Brew some coffee. Strain through a sieve.

Cut the finished sponge cake into 2 layers. Place the first one on a plate and soak it in coffee.

Grease with sour cream, combining sour cream and powder.

Cool the filling and add the next layer.

Prepare the cream by combining powder, sour cream and topping. Stir.

Spread the cream over the filling.

Soak the second cake layer in coffee and place it on top. Brush the top of the cake with sour cream and powder. Pour the topping over the top and use a skewer to make patterns.

Place the cake in a cold place for several hours to allow it to set.

We also recommend making pancake cake with condensed milk, it will be very tasty!

Cake with pumpkin and apples

General list of ingredients

Preparing sponge cakes

Necessary:

pumpkins and apples 200 g each;
sugar 140 g;
flour 140 g;

soda (slaked) one tsp;
three eggs;
a pinch of salt.

Cut the peeled pumpkin and apples into large pieces and boil in different containers for 15 minutes.
Drain the water and use a masher or blender to make pumpkin and apple puree . Cool well.
Separate the whites and beat them with a pinch of salt into a dense, stable foam.
Grind the yolks with sugar using a mixer until white and increased in volume. Add soda (can be replaced with baking powder) and mix.
Using a silicone spatula, carefully combine the yolk and protein mixtures.
Mix in in small portions . Divide the dough in half .
Put pumpkin puree in one part and mix with smooth movements.
Add apple juice to the second. Mix too.
one by one in a greased pan at 180° for about 20 minutes.
the finished cakes upside down on a wire rack.

Pumpkin and orange cake

General list of ingredients

pumpkin 200 g;
sugar 130 g;
one orange;
flour 150 g;
baking powder one tsp;

three eggs.
35% cream 400 g;
200 g condensed milk;
a pinch of salt;
vanilla on the tip of a knife.

Pumpkin orange cake

It requires:

pumpkin 300 g;
sugar 130 g;
one orange;
flour 150 g;

baking powder one tsp;
three eggs.
a pinch of salt.

From boiled pumpkin pieces, drain the liquid, use a masher or blender to make pumpkin puree . Let cool.
the zest from the orange until the skin is white. We clean out the pulp and grind it together with the zest in a blender.
Separate the whites and yolks.
Beat the egg whites with a pinch of salt at high mixer speeds until they form a thick, stable foam.
Beat the yolks with sugar until white and increased in volume.
Add pumpkin puree and orange mixture. Beat a little again .
Combine both egg masses with a spatula. Mix the flour with baking powder and carefully fold it into the egg-pumpkin mixture.
Bake in a greased pan (24 cm) for about 40 minutes at 180°.
the finished biscuit upside down on a wire rack.

Making cream

To do this you need:

35% cream 400 g;
200 g condensed milk;

vanilla on the tip of a knife.

Whip the cold cream , turning on the mixer at full power, until a dense, stable foam.
In portions, without ceasing to beat, add condensed milk and vanilla. Beat for a couple more minutes.

Assembling the cake

Divide the finished biscuit lengthwise into two parts.
Place most of the cream on one half.
Cover with the second cake layer and coat the entire cake with the remaining cream.
Mix lightly roasted walnuts and pumpkin seeds.
Chop a little and sprinkle over the cake.
We put it in the refrigerator for several hours.

Required ingredients:

200 g wheat flour;

180 g sugar;

2 tbsp. spoons of vegetable oil;

2 teaspoons baking powder;

Vanilla optional.

How to make pumpkin sponge cake:

Separate the eggs into yolks and whites. Break the whites into a small cup and put them in the refrigerator. Break the yolks into a large cup and mix with half the required amount of sugar.

Now add pumpkin puree, vegetable oil and baking powder to the yolk mixture.

Add sifted flour into the dough in small portions. Mix the mixture thoroughly with a spatula.

Remove the chilled egg whites from the refrigerator and beat lightly with a clean, dry mixer. Start pouring the remaining sugar into the protein foam and continue working with the mixer.

Beat the whites until the sugar is completely dissolved and the volume has increased several times. The protein mass will be ready when it holds its shape well and the whisk stands firmly and does not fall. If the protein mass is not strong enough, the sponge cake will turn out less airy.

Preheat the oven to 180 degrees.

Add the protein mass into the pumpkin dough in small portions and, just as carefully, with a spatula, mix until smooth.

The finished biscuit dough is soft and airy.

To bake the pumpkin sponge cake, I used a round springform pan. If you have a multicooker, then baking this biscuit is very convenient in it. Cut out a suitable size circle from parchment paper and place on the bottom of the pan. Grease the pan and parchment with vegetable oil. Wrap the bottom and sides of the pan tightly with foil. Fill the mold with biscuit dough.

Cover the top of the mold just as tightly with foil and place in a preheated oven for 30 minutes (at 180 degrees).

Then reduce the heat to 150 degrees. and continue baking for another 15 minutes. After the time has passed, turn off the oven and open the door slightly. Let the biscuit stand for another 2 - 3 minutes, and then take out the mold.

Remove the finished pumpkin cake from the mold and cool.

A freshly baked sponge cake cannot be cut immediately; it must sit for at least 4 hours. During this time, the moisture will be evenly distributed throughout the baked goods and the biscuit will become denser and more elastic. If you plan to further divide the biscuit into cakes, then you need to leave the baked goods for about 8 – 10 hours. I cut the biscuit 2.5 hours after baking, as you can see, the structure of the biscuit is still a little loose, but it is already starting to thicken. He just needs a couple more hours.

Serve the finished pumpkin cake with milk or hot tea.

From this sponge cake you can assemble a very tasty cake and decorate it.
Pumpkin sponge cake
Today we have an amazing pumpkin sponge cake on the menu - tall, juicy, tender, airy and fragrant. It’s so good on its own that you don’t even need to make any cake! In fact, pumpkin behaves simply amazingly in baking: thanks to it, the dough not only becomes a rich yellow-orange color, but also much juicier and more tender

Premium wheat flour (120 grams) Pumpkin puree (120 grams) Sugar (180 grams) Chicken eggs (4 pieces) Vegetable oil (30 milliliters) Orange juice (1 tablespoon) Orange zest (1 teaspoon) Baking powder (1 teaspoon) Vanillin (1 pinch)

To prepare a sunny pumpkin sponge cake, take premium (or first) grade wheat flour, granulated sugar, medium-thick pumpkin puree, chicken eggs, orange juice and zest, refined vegetable oil (I use sunflower) and baking powder. In addition, if desired, you can literally add a pinch of vanillin or a teaspoon of vanilla sugar. Wash the chicken eggs and dry them with a napkin or towel. Separate the whites from the yolks. Take a suitable bowl and put the egg yolks into it (put the whites in the refrigerator for now), add 100 grams of granulated sugar and a pinch of vanillin. Beat everything with a whisk or mixer for several minutes until the sugar crystals practically dissolve and you get a light mass reminiscent of condensed milk. When the yolks and sugar are beaten, add pumpkin puree, orange juice and zest, and odorless vegetable oil. Once again, mix everything thoroughly (or whisk - it doesn’t matter) so that all the ingredients are well combined. Now it’s time to add wheat flour to the liquid biscuit base, which must first be mixed with baking powder and sifted. Just mix thoroughly to make a completely homogeneous, moderately thick dough. Then we will deal with the proteins and the remaining (80 grams) granulated sugar. They need to be whipped to a stable foam - the so-called hard peaks. We will beat them in a separate bowl, which must be absolutely clean and dry. We begin to beat the whites with a mixer at low speed, and when large bubbles appear (which means we have already broken the protein structure), we gradually increase the speed to medium. When the whites turn into a fine-grained cloudy foam, add sugar in parts, making maximum speed of the mixer, and beat until a dense snow-white mass. Well-beaten egg whites should hold their shape well and not move. They are the key to a fluffy and tall sponge cake! We begin to gradually introduce the whipped egg whites into the pumpkin base. You need to add the next portion when the previous one is completely mixed into the dough. The movements should be clear, neat, but at the same time quite fast, since biscuit dough does not like to wait long. This is the airy and fluffy dough you get for pumpkin sponge cake. Under no circumstances, never combine the whites with the base using a mixer - only with a spoon, spatula or, finally, your hand. Since we will be preparing pumpkin sponge cake in a slow cooker, grease the bowl with any refined vegetable oil or butter. Place the biscuit dough in it and turn on the Baking mode. Time - 50 minutes (cooking time may vary depending on the multicooker model and its power). The readiness of the biscuit is checked either visually or using a wooden skewer (toothpick). If the dough comes out dry, then the baked goods are ready - this technique is called “dry splinter test.” Using the steam insert, remove the finished pumpkin cake and let it cool completely. If you plan to make a cake, let the sponge cake sit for at least 4-8 hours so that it cuts better and does not crumble. With a cup of hot tea or a glass of milk, a piece of fragrant, tender, juicy and airy pumpkin sponge cake will come in handy. If you haven’t tried this pastry yet, be sure to catch up - you won’t regret it!

The quality and taste of the food made from it greatly depends on the type of pumpkin. There are different types of pumpkins. A good variety of pumpkin may need to be found.

I call a good variety a pumpkin that has a fairly thick layer of pulp and few seeds. The pulp should be dense, without fibers. Sweet, quite firm. The downside of this pumpkin is that it is difficult to cut. Usually its skin hardens over time. But it can be stored for a very long time, at room temperature without changing its properties. Don't ask me which variety I recommend. I don't know what varieties I have. They appeared by the method, so to speak, of “random selection.”

Above is a cutaway photo of one of our pumpkins. They grow small for me, weighing no more than 2 kg. And it's very convenient. You can use the whole pumpkin at once. The pulp is not watery, sweet, aromatic. The aroma is without the characteristic pumpkin flavor. The puree from it turns out creamy and tender.

Weight.
Small but heavy. Even a small pumpkin should be dense and weighty. This means it has a thick layer of pulp.
Flat.
Typically, flat pumpkins are the best in taste.
Color
– dark green with stripes, orange with a peach tint with stripes, gray with haze.

And so, as promised, I’m telling you how I make pumpkin sponge cake! Your whole family will be delighted! Well, very tasty! Melts in your mouth! Delicate, soft!

Pumpkin and Walnut Cake

General composition of necessary products

pumpkin 600 (300+300) g;
400 g flour;
100 g vegetable oil;
200 g sugar;
soda (slaked) one tsp;
100 g powdered sugar;

150 g nuts;
a pinch of salt;
35% cream 600 g;
vanilla and cinnamon optional;
three eggs;
white chocolate bar.

Preparing the cakes

We have to:

pumpkin 300 g;
200 g flour;
a pinch of salt;
100 g vegetable oil;
200 g sugar;

soda (slaked) one tsp;
three eggs;
150 g nuts;
vanilla and cinnamon optional.

Fry the nuts in a frying pan and cut them into small pieces with a knife or blender.
Grate the peeled pumpkin on a fine grater.
Add sugar to the eggs and beat until the grains are completely dissolved .
Add salt, butter, soda and, if desired, vanilla or cinnamon. Beat well again until smooth .
Add nuts and pumpkin to the egg mixture. Mix well again.
Add flour and knead the dough.
Preheat the oven to 190°.
Place three full tablespoons of dough into the greased pan.
Bake for 10 minutes.
Bake the rest of the cakes in this manner until the dough runs out.

You can also make pumpkin cookies from this dough.

Pumpkin cream for cake

For this we take:

pumpkin 300 g;
100 g powdered sugar;

35% cream 600 g;
white chocolate bar.

Boil the pumpkin. Use a blender or masher to make a puree from the pulp.
Beat the cold cream thoroughly at high speed with a mixer until it forms a stable foam.
Continuing to beat, add powdered sugar.
Break the chocolate into pieces and melt it in a steam bath.
Add cooled pumpkin puree and chocolate.
Gently knead with a silicone spatula.

This cream can also be spread on a pumpkin cupcake.

Assembling the cake

one by one , sandwiching them with cream.
Coat the top and sides of the cake.
You can fill it with chocolate glaze by melting a bar of dark chocolate with three tablespoons of cream.
Leave it warm for an hour, and then until the morning .

Pumpkin cake with cottage cheese and apples

General list of ingredients

flour 500 g;
butter 200 g;
sugar 350 (150+200) g;
pumpkin 300 g;

Big apple;
eggs 5 (3+2) pcs;
cottage cheese 300 g;
vanilla on the tip of a knife.

Preparing the base

Necessary:

flour 500 g;
butter 200 g;

sugar 200 g;
eggs 2 pcs.

Dissolve in slightly melted butter .
Add eggs and soda. Mix well.
Add flour and knead into stiff dough.
Place the dough in a greased mold (24 cm). Knead it over the entire surface of the mold, making low (about 3 cm) sides in the form of a basket.
Place in the refrigerator while we make the filling.

Curd filling

For her we take:

sugar 150 g;
pumpkin 300 g;
Big apple;

eggs 3 pcs;
cottage cheese 300 g;
vanilla on the tip of a knife.

Finely grate the pumpkin, peeled and seeded.
Beat cottage cheese with eggs and sugar into a homogeneous mass.
Add pumpkin and stir until smooth .

Assembling and baking the cake

Take out the mold with the dough and pour the filling into it.
Peeled apples are cut into slices and placed on top of the filling. Sprinkle with sugar.
Preheat the oven to 170° .
We send the form into it for 80 minutes.
Cool the finished cake completely.
one hour after this .

LiveInternetLiveInternet

—Categories

TOYS (220)
dolls (97)
tilde (54)
pets (28)
bunnies, rabbits (20)
tips for puppeteers on sewing toys (18)
miscellaneous (17)
birds (14)
wild animals (12)
knitted toys (10)
bears (9)
shoes, accessories for toys (7)
doll clothes (3)
clothes toys (3)
felting, toys (3)
DEGRATED PAINTING (88)
batik painting (5)
point-to-point (12)
icing (7)
stained glass painting (16)
matting (4)
animated stones (9)
drawing (32)
COLOR COMBINATION (2)
ASTROLOGY (0)
AUDIOBOOKS (31)
bouquets (1)
PAPER (163)
notepads, albums (30)
cardmaking (12)
papier-mâché (8)
Paper art (2)
miscellaneous (24)
scrapbooking kits (101)
KNITTING (531)
knitting from bags (4)
crochet for home (26)
crochet jackets, jumpers (350)
crochet:bags (2)
knitting on a fork (8)
knitting on lum (Tenerife) (3)
knitting for legs (20)
knitting for home (1)
knitting for home (1)
knitting: jackets, blouses, jumpers (31)
knitting: vests, capes, ponchos (6)
knitting:men (2)
knitting: coats, cardigans (14)
knitting: dresses, suits, sundresses (11)
knitting: tips, sites, links (65)
knitting: hats, hats. (5)
knitting: scarves, bacti (6)
DECOUPAGE (742)
Decoupage Guide (3)
decoupage Sospeso Transparente (3)
decoupage (materials, techniques, tips, methods. techniques (127)
decoupage .Ideas for inspiration (79)
decoupage 3D (10)
decoupage MK (149)
decoupage MK-video (163)
decoupage PRINT CREATION (7)
FOR YOURSELF LOVED (138)
diet (27)
health (53)
beauty (26)
cream making (13)
fitness (13)
HOME, COMFORT (248)
order in the house, organization (87)
house of councils (57)
furniture (77)
repair (15)
table setting (14)
FOREIGN LANGUAGE (12)
INTERESTING,MISCELLANEOUS (420)
art (66)
coffee break (1)
The house I live in. (41)
isoterics, astrology (9)
interesting facts (124)
music box (30)
psychology (62)
funny (49)
poems, books (9)
countries, cities (29)
theater, cinema on line (7)
PICTURES (401)
Pictures . Men's (7)
pictures of ANGELS (20)
pictures of AFRICA (2)
pictures of BUTTERFLIES, DRAGONFLY (29)
pictures VINTAGE (46)
pictures everything in the HOUSE (full bowl) (65)
pictures of CITIES (15)
pictures of CHILDREN, their toys, their world (54)
pictures of women's things (25)
pictures of WOMAN'S image (67)
pictures ANIMAL world (10)
pictures of CHINA, JAPAN (3)
pictures of CATS (10)
pictures LOVE.KISSES (19)
pictures MONOCHROME, black and white (64)
pictures SEA (11)
pictures NOTES, MUSIC (42)
pictures of VEGETABLES, FRUITS (19)
pictures of PARIS (53)
PIN UP pictures (9)
pictures of BIRDS (59)
pictures MISCELLANEOUS (26)
TALE pictures, children's illustrations (9)
pictures of DOGS (14)
pictures TAGS, LABEL (40)
pictures BACKGROUND (34)
pictures FLOWERS,nature (85)
pictures, holidays, D.VALENTINE (2)
pictures, holidays, EASTER (24)
pictures,holidays,CHRISTMAS (27)
Computer educational program (42)
programs, tips, usefulness (40)
online shopping (2)
CULINARY TENDERS (426)
cakes, pastries (42)
chicken, poultry, eggs (12)
Healthy foods (6)
cutlets (5)
casseroles (5)
bread (4)
grill, barbecue (3)
cereals (3)
Sweet pastries (63)
Sweet desserts. drinks (54)
pancakes (20)
wine (5)
canning, winter preparations (65)
creams, mayonnaise, sauces (18)
seafood (12)
meat (36)
The baked goods are unsweetened. (21)
vegetables (45)
pasta (10)
dumplings (3)
liver (4)
fish (25)
salads (8)
lard (2)
Livehack food and kitchen, tips from an experienced (34)
Starter dishes. (5)
Soups (29)
dough (11)
TO YOUR FAVORITE PETS. I have a Yorkie (122)
MY BRAGS (41)
VEGETABLE GARDEN (14)
miscellaneous (4)
grapes (1)
tomatoes (6)
HOLIDAYS (344)
Halloween (13)
Valentine's Day (22)
men (5)
Easter (78)
congratulations cards with and without codes for the holidays (14)
Christmas.crafts (184)
Wedding, wedding (39)
separators (0)
HANDCRAFTS (1065)
birds (14)
leather (3)
lampshades, lamps (35)
flavors (6)
butterflies (14)
bows (8)
vases, glasses, bottles, pots, etc. from different materials (83)
wreaths.decor (46)
embroidery, ribbon embroidery (30)
needle beds, spools (16)
from plastic bottles (1)
Imitation techniques (89)
candy bouquets (6)
boxes, caskets, baskets (80)
modeling (156)
mannequin (11)
master classes (8)
burlap,canvas (57)
mosaic (9)
molds, stamps, forms (19)
soap making (10)
translation of images.graphics (67)
weaving from newspapers, paper (34)
gifts.decoration (67)
candlesticks, pendants (12)
miscellaneous (118)
we make the frames ourselves (5)
sachet (14)
candles (15)
hearts (23)
tips for needlewomen (46)
half-timbered style (1)
topiary (10)
decorations (18)
felting (86)
GARDEN,DESIGN (55)
lawn (2)
green hedge (6)
do it yourself in the country (10)
cozy garden (19)
flowers, plants (23)
thank you (2)
INTERIOR STYLES (254)
vintage (156)
design, interior-miscellaneous (91)
shabby chic (34)
CLOTHING STYLES (18)
Boho (5)
style, miscellaneous (13)
Stencils (12)
PHOTOSHOP (58)
FLOWERS HANDCRAFTS (143)
flowers PAPER (28)
knitted flowers (5)
flowers from different materials (2)
flowers FABRIC (19)
READ FOR EVERYONE (61)
post box (4)
SEWING (212)
blouses, tunics (6)
for kids (1)
for home (68)
jackets, coats (6)
rework (5)
pechvok (4)
dresses (23)
tips, patterns (45)
curtains (5)
skirts, trousers (20)

List of ingredients

for the cakes: pumpkin – 350 g – chicken egg – 3 pcs.
wheat flour – 200 g – baking powder – 1 pack
condensed milk – 200 g – vegetable oil – 3 tbsp.
for filling: apple – 7 pcs. - lemon zest - 0.5 pcs.
condensed milk – 3 tbsp. - semolina - 3 tbsp.
sugar – 50 g – for decoration: puff pastry – 200 g
egg yolk – 1 pc. – cream 33% – 100 g
pumpkin puree – 70g – powdered sugar – 30g
red apples – 7 pcs. – sugar – 350 g
water – 700 ml – mint

butter, granulated sugar, baking powder

In full screen

step 4

We take a mature, yellow-orange pumpkin, wash it, scrape out the pulp, and remove the seeds. Puree the pulp with a blender, add 130 g granulated sugar. and set to cook until the sand dissolves, pour in the juice, add gelatin (24 g), previously soaked in water (4 tbsp) and dissolved in a water bath. Cool and pour the pumpkin puree onto the shortbread crust and refrigerate overnight. It will be more reliable this way, and in the morning - here you are, please!

www.edimdoma.ru

Cooking method

First of all, we will prepare the cakes. We start with the pumpkin, peel it, cut it into pieces and boil it in a small amount of water, then drain the water and puree the pumpkin in a blender.

Add eggs, condensed milk, vegetable oil to the pumpkin puree and grind, and then add sifted flour with baking powder, salt and mix everything thoroughly until smooth (the dough should be like thick sour cream). Cakes can be baked in two ways, the first is in a frying pan, which we heat up and lay out 2-2.5 tbsp. dough (do not grease the pan), cover with a lid and bake for 2.5 - 3 minutes. I baked the cakes in the oven, this is the second method. On parchment, draw a circle of the size we need (mine is 21 cm), spoon out 3 tbsp. dough and bake for 3-4 minutes at 180 degrees,

then carefully remove the parchment, and lay out the cakes separately from each other and let them cool completely. I got 7 cakes.

The cakes are ready and we start filling. Peel the apples, grate them, put them in a frying pan and simmer for about 8 minutes, then add condensed milk, sugar, semolina and simmer for 2-3 minutes. The filling turns out thick.

Now let's assemble the cake. We put the filling on the cakes, except for the top one, and then cover the top of the cake with foil, put a weight on it and leave it for an hour.

While the cake is under pressure, let's start decorating. First of all, let's make a basket, for this we cut the puff pastry into strips, 4 long ones, and cut the rest according to the height of the cake + 2 cm. Take a bowl with a diameter 2-3 cm larger than the diameter of the cake, cover it with foil, attach short strips on top, and between them we pass long strips in a checkerboard pattern and fasten the ends. We roll out one long strip a little, moisten one side a little with water, place it on the fixed short strips and press a little.

Pumpkin-curd cake “Autumn Melody”. Ingredients: puree, cottage cheese, honey

In full screen

step 11

Roll out each ball of dough into a crust, as thin as you can. Roll out directly onto baking paper, generously sprinkling it with flour. We add flour all the time as needed, because the dough is tender, but even if it breaks, don’t worry, glue the break and roll it out again. I rolled out the first cake and measured it to get an idea of the size. I rolled out the rest of the cakes exactly to the size of the first one; I got a rectangle of 22x27 cm. You can also roll out round cakes, at least 23 cm in diameter. If the edges turn out uneven, it’s okay; you can trim off the ugly edges of the finished cake.

www.edimdoma.ru

Pumpkin cake

If every time you look in the refrigerator, a long-opened pumpkin looks at you questioningly, from which you are already tired of cooking porridge - console her and yourself, promise to bake a pumpkin cake - this is a great idea that is very easy to bring to life.

Other pumpkin recipes:

You will need:

pumpkin 300 gr
eggs 3 pcs
sugar 1 glass (glass volume 200 ml)
kefir 1 glass
soda 1 tsp + vinegar 1 tsp.
premium wheat flour 2.5 - 3 cups

I do not recommend replacing baking soda with baking powder . I know from experience that in this particular recipe the baking powder does not perform its function well and the cakes turn out homogeneous, without holes. You will also need a 22cm round springform cake tin . From this amount of products you get 1 cake , which needs to be cut into two thinner cakes. To bake a tall cake, as in the photo, use a springform cake pan with a diameter of 24 cm , double the amount of ingredients and bake two cake layers .

Sour cream:

sour cream 30% fat 200 gr
powdered sugar 2-2.5 tbsp.
vanilla sugar 0.5 packet (5 g)

For a large cake, double the amount of cream ingredients . Pay attention to the quality of sour cream. If sour cream is saturated with thickeners and stabilizers, it will not whip up and will turn into “water” that will saturate the cake, but will not linger on the surface. Choose sour cream with at least 30% fat content and from a good manufacturer.

Step-by-step photo recipe:

Wash the pumpkin , cut it and remove the seeds .

Cut off the peel . It is convenient to do this by first cutting the pumpkin into pieces.

Cut the pumpkin into cubes.

Place in a saucepan, pour boiling water (1 cup), add sugar (1 tbsp), bring to a boil, cover and cook until soft for about 15 minutes .

Cool the pumpkin , drain the water and puree the pumpkin using a blender.

Prepare the baking dish - line the bottom with baking paper.

Beat eggs with sugar for 5 minutes .

Add kefir and pumpkin puree . Turn the mixer to low speed and mix everything until smooth.

Gradually add flour , stir until smooth. The dough should be quite thick, so if the pumpkin is watery, add more flour.

Add baking soda, quenched with vinegar, to the dough and mix.

Pour the dough into the mold and bake in a preheated oven at 180°C for 35-40 minutes . You may need more time for the dough to bake. You can check the readiness of the dough with a toothpick: pierce the cake and if the toothpick is dry, the cake is ready.

The finished cake should cool for 20-30 minutes , then release the clamp on the mold, remove the cake from the mold and place on a clean towel. The cake should cool well.

Prepare the cream . Beat sour cream with powdered sugar and vanilla sugar.

Grease the cooled cakes with cream .

If you have chosen good sour cream, the cream will be thick enough to stick to the cake and, at the same time, will slightly saturate the cakes.

Sour cream itself is an excellent decoration. You can coat the whole cake with it or leave it like mine. You can decorate the cake with physalis; it harmonizes well with the color of the pumpkin.

Physalis is a fruit-berry enclosed in a shell of fused sepals similar to a Chinese paper lantern - an excellent living decoration for confectionery products . Physalis can be bought in supermarkets in the “Fruit” section. Before placing it on the cake, wash the physalis with hot water, cut the shell into several pieces with scissors and bend the petals to make a flower - rinse the berry again and dry with a towel.

Kefir-soda cake layers are baked very simply , but you should not expect lightness and airiness from them , like a Classic sponge cake - they are dense and moist.

It’s good if the cake stands overnight in the refrigerator so that the cakes are soaked in cream.

Try baking charlotte with pumpkin, replacing apples in the famous recipe with baked pumpkin → Charlotte with apples

Pumpkin cake. Brief recipe.

First cake

1. Cut half a medium pumpkin into cubes and place in boiling water. You need to cook it until it becomes soft. This usually takes 5-7 minutes. As soon as it becomes soft, you can take it out. If the pumpkin is a little tough, then a little longer. Then grind it with a blender to a puree-like consistency.

2. Grate one large raw carrot on a fine grater, or you can chop it with a knife.

3. Then you need to mix one and a half glasses of flour, 10 grams of baking powder, a glass of sugar, 5 grams of cinnamon.

4. Pour a glass of milk into a separate container and add 5 ml. natural lemon juice to make yogurt.

5. Then you need to mix 3 large eggs and a pinch of salt.