Remember the tale of Cinderella, and her magnificent, sparkling pumpkin carriage. So with the cake. From the most ordinary pumpkin, a cake appears, by trying which, you can swallow the tongue. Amazing, amazing, amazing ...

How to Make Pumpkin Cake

If you don’t know that the cake is made from pumpkin, you will never guess about it. A full-fledged cake of amazing spicy taste with brown, lush and moist cakes, a lot of creamy light cream and delicious glazed nuts. It is worth trying once to cook this pumpkin miracle, and you will absolutely calmly bake it for any celebration. The applause will be yours. Just keep the intrigue. Wait for the exclamations of admiration after the tea party, and then tell us about the secret of the cake.

Cooking a cake consists of three parts: kneading and baking cakes, cooking cream and glazing nuts. If the pumpkin puree, as I do, then the dough is kneading quite quickly and easily. And baking cakes is worth paying special attention to. Dough for shortcakes is demanding for temperature and time conditions. If you follow them, cake cakes are lush, nostril and moist. Due to the large amount of cinnamon, cloves, ginger cakes become beautiful brown after baking. Cream for pumpkin cake is quite simple. It consists of 2 parts light cream cheese, 1 part butter and granulated sugar. I use as cheese. The cream has a light texture and delicate taste. It covers the whole cake, impregnates cakes, softening their spice and making juicy. Glazed sweet-salty nuts give the cake a special charm. The secret to making such nuts in caramel. I make it from butter, sugar and salt and send nuts there. After cooling, nuts in sweet-salty caramel become especially tasty. Their pungent taste is very suitable for a spicy cake.

The spicy, rich and somehow warming taste of the Carriage cake is very suitable for the cold season, its aroma is in tune with the smell of Christmas, spruce and tangerines. Moreover, the pumpkin cake The carriage is impressive in size and is more than enough for a big feast

Time: 1.5 hours
Difficulty: medium
Composition for: 12

For shortcakes:

• Pumpkin puree -1.5 cups (250 ml glass)
• Flour -250 grams
• Margarine (or butter) -170 grams
• Sugar - 0.75-1 cup
• Eggs - 2pcs
• Salt - 0.5 tsp.
• Kefir - 150 ml
• Ground cinnamon - 1.5 hours. Spoons
• Ground Ginger - 1 tsp. Spoon
• Ground cloves - 0.25 h. Spoons
• Soda -1.5 h. Spoons

For cream:

• Butter - 120 grams
• Cream cheese (mascarpone or other) - 250 grams
• Sugar - 0.75 cups

For glazed nuts:

• Walnuts (or peanuts) - 1 cup
• Butter 1.5 tbsp. spoons
• Sugar -2 tbsp. spoons
• Salt - 0.25 teaspoons

How to Make Pumpkin Cake

• Turn on the oven to heat up to 170 degrees. Melt margarine over low heat and let cool slightly. In a large container (it is convenient to use a container from the combine), beat pumpkin puree (here you can see how to make pumpkin puree), granulated sugar, eggs and kefir to a homogeneous mass.
• In another bowl, mix the dry ingredients for the dough: flour, salt, soda, cinnamon, ginger and cloves.
• Pour the dry mixture into a container with pumpkin mass. Stir until smooth.
• Combine the resulting dough with melted margarine and mix again.
• We will bake the dough in one cake, and then cut the finished cake lengthwise into two parts, but you can bake in two parts.
• Grease a heat-resistant mold with a diameter of 30 cm with oil and sprinkle with semolina for easy removal of the cake. Put the dough in the mold and send to the preheated oven to bake for 30-40 minutes. Ready cake, so that it does not fall, let stand in the oven off for 10-15 minutes. Then remove the cake from the oven and cool.
• While baking the cake, mix the cream. Beat softened butter, cream cheese and granulated sugar with a whisk of the combine at medium speed until sugar dissolves. Put the cream in the refrigerator.
• Glaze nuts (peanuts): Heat butter in a pan and pour nuts into it. Fry over medium heat, stirring for about 2 minutes.
• Once the nuts begin to turn golden, reduce heat to a minimum and add granulated sugar and salt. Stir quickly.
• Continue to brown the nuts until the sugar is completely dissolved for about 2 minutes, without stopping stirring. Turn off the fire, but do not stop interrupting. Glazed nuts burn easily. Stir and separate the nuts with a spoon until the boil stops. Leave the nuts to cool in the pan.
• Transfer cold cake to a large dish and cut with a knife into two parts
• Apply one third of the cream to the lower cake.
• Lubricate the top cake and sides of the cake with the remaining cream with a silicone spatula.
• Sprinkle the cake with glazed nuts and put in the refrigerator for soaking for at least 6 hours or overnight.

My notes:

The amount of granulated sugar for the dough and cream I indicated according to my taste. The cake is sweet. I advise you to try the dough and cream and adjust the amount of granulated sugar to your liking.

To prepare a magnificent cream it is important to use high-quality butter and cheese.

I remind you that the Pumpkin Carriage cake turns out to be large in size. Moreover, it is stored in the refrigerator for 3-4 days and only gaining taste

How I Cook Pumpkin Cake . Details and with Photos:

• I turn on the oven for heating at 170 degrees, because the dough kneads quickly. On a small fire, drown margarine and leave to cool. In a large container (I use a container from the combine), beat pumpkin puree (here you can see how I make pumpkin puree), granulated sugar, eggs and kefir to a homogeneous mass.

• In another bowl, mix the dry ingredients for the dough: flour, salt, soda, cinnamon, ginger and cloves.

• I pour the dry mixture into a container with pumpkin mass. Mix until smooth.

• Combine the resulting dough with melted margarine and mix again.

• The dough has a thick sour cream structure. I bake the dough with one cake, and then cut it into two parts. You can bake in two parts. I grease a heat-resistant mold with a diameter of 30 cm with oil and sprinkle with semolina for easy removal of the cake. I spread the dough into a mold and send it in a preheated oven to bake for 30-40 minutes. I check the readiness by piercing the sticks from the land (it should remain dry) and by the density of the cake. The cake should be sufficiently dense and increase in size by 2 times. I give the finished cake to stand in the oven off for 10-15 minutes. I do this so that he does not fall. After that I take the cake out of the oven and leave to cool.

• While the cake is baking, I mix the cream. Beat softened butter, cream cheese and granulated sugar with a whisk of the combine at medium speed until the sugar dissolves. I clean the cream in the refrigerator.

• I glaze nuts (I have peanuts today). To do this, heat butter in a frying pan and pour nuts into it. Fry them over medium heat, stirring for about 2 minutes.

• As soon as the nuts begin to acquire a golden color, reduce the heat to a minimum and add granulated sugar and salt. I mix quickly.

• I continue to brown nuts until sugar is completely dissolved for about 2 minutes, without stopping interfering. Turn off the fire, but do not stop interfering. Glazed nuts burn easily. I stir and separate the nuts with a spoon until the boil stops. I leave the nuts to cool in the pan.

• I shift the cold cake to a large dish and cut it with a knife into two parts

• I apply one third of the cream to the lower cake.

• I coat the upper cake and sides of the cake with the remaining cream abundantly using a slip-on spatula.

• I sprinkle the cake with glazed nuts and put in the refrigerator for soaking for at least 6 hours or overnight.

• In the morning for tea

In making pumpkin pie, it’s important to choose the right pumpkin. The consistency of the filling and taste depend on it. Overripe pumpkin will add moisture to the cake, so take a small, young vegetable. Such a pumpkin is sweeter.

Pumpkin pie is made with shortcrust pastry, yeast-free or puff pastry. You can add any spices to enhance the taste. Pumpkin is combined with ginger, cinnamon, cloves and nutmeg - it turns out autumn baking with a cozy homemade aroma.

Before preparing the pie, remove all the components from the refrigerator and let them warm at room temperature, otherwise part of the dish may not bake.

More often they make pumpkin pie in the oven, but you can also use the slow cooker - it will produce homogeneous baking.

Classic Pumpkin Pie Recipe

Pumpkin is an autumn vegetable. With it, pastries bring a special aroma and a cozy atmosphere to the house. Add spices to enhance these sensations. The simplest recipe will help you prepare delicious pastries for tea.

Ingredients:

• 1 cup flour;
• 300 gr pumpkin pulp;
• 200 gr. butter;
• 4 eggs;
• 1 cup of sugar;
• 1 teaspoon of baking powder;
• cinnamon, nutmeg - optional.

Cooking:

1. Peel the pumpkin seeds and peel. Dice and boil. The smaller the pieces, the faster the vegetable will boil.
2. Mash with a fork until smooth.
3. Mix eggs with sugar. Add softened butter. Pour baking powder.
4. Sift the flour and pour it in a thin stream into the liquid mixture, stirring constantly so that no lumps form.
5. Add the pumpkin puree. Shuffle. Sprinkle with spices.
6. Put in a mold and bake for 40 minutes in the oven, preheated to 180 ° C.

Shortbread Pumpkin Pie with Souffle Filling

Putting the pumpkin in the pie you need is ready-made. You can cook it in any way possible - boil, stew or bake.

Ingredients:

• 1 cup flour;
• 150 gr. butter;
• 0.5 kg of pumpkin pulp;
• ½ cans of condensed milk;
• ¼ cup cream;
• 2 eggs;
• cinnamon, ginger - optional.

Cooking:

1. Cook the pumpkin pulp and then chop it with a blender or mash with a fork.
2. Sift the flour. Add the butter, cut into small pieces. It must remain solid so that crushing results in crumbs.
3. In the process of grinding the dough, add a little water so that it retains a uniform consistency.
4. Take the form, spread the dough on the bottom, slightly tucking the edges.
5. Put in the refrigerator for 20-30 minutes.
6. At this time, you can prepare the filling: add condensed milk, eggs and cream to pumpkin puree. Beat mixture thoroughly. Add spices. Shuffle.
7. Take out the dough, put the filling on it.
8. Bake in the oven for an hour at 180 ° C.

Multicooker Pumpkin Pie

Fragrant cake can be prepared in a slow cooker. This will save you time - load all the components into the bowl and after a while take out the finished baked goods.

Ingredients:

• 300 gr pumpkin pulp;
• 1 cup of sugar;
• 2 eggs;
• 2 tablespoons of vegetable oil;
• 1 cup flour;
• 50 ml sour cream;
• 1 teaspoon of baking powder;
• 50 gr butter.

Cooking:

1. Combine softened butter with sugar.
2. Add the eggs. Mix well.
3. Pour in vegetable oil, sour cream.
4. Pour the baking powder and add flour in a thin stream, stirring constantly.
5. Add pumpkin last. You can pre-boil it and mash it with a fork or grate raw pumpkin on a fine grater.
6. Mix everything and put in a multicooker bowl.
7. Set the "Baking" mode, the time is 50 minutes.

Pumpkin pie with apples

Apples add fruity aroma and light acidity. This recipe will appeal to those who do not like sugary pastries and prefer a more interesting and rich taste.

Ingredients:

• 0.5 kg of pumpkin pulp;
• 2 cups of flour;
• 2 apples
• 1 teaspoon of baking powder;
• egg;
• 100 gr. Sahara;
• 1/3 cup milk.

Cooking:

1. Boil the pulp of pumpkin, grind in a blender.
2. Pour milk into pumpkin puree (be sure to warm it to room temperature), an egg.
3. Pour sugar, flour in a thin stream and baking powder.
4. Cut the apples into thin slices with the peel, but cut the core.
5. Put the pumpkin mass in a form, lay chaotically apple slices on top.
6. Bake an hour at 180 ° C.

Pumpkin-curd pie

Cottage cheese gives baking airiness. The pie turns out easy, similar to a cheesecake. Two types of fillings are prepared separately, and then, when laid out on a cake, mix.

Ingredients:

• 1 cup flour;
• 0.4 kg of pumpkin pulp;
• 200 gr. cottage cheese;
• 2 teaspoons of starch;
• 100 gr. butter;
• 7 tbsp sugar;
• 5 eggs;
• 1 teaspoon of baking powder.

Cooking:

1. Mix the butter with 2 teaspoons of sugar. Add 1 egg.
2. Slowly add flour, stirring constantly.
3. Roll out the cake from the dough, spread it on the bottom of the mold, put in the refrigerator for 20 minutes.
4. Boil the pumpkin and mash with a fork or chop with a blender.
5. Add 2 tablespoons of sugar, half the total amount of starch and 2 yolks to the pumpkin puree. Whisk.
6. Beat the remaining whites separately from the eggs. Introduce them to the pumpkin mass. Mix well.
7. The cottage cheese filling is prepared in a similar way: the cottage cheese is whipped with two yolks and 3 tbsp of sugar, 1 tsp of starch. Beat 2 egg whites separately, and then inject them into the curd mass. Shuffle.
8. Take out the cake, put on it pumpkin and curd fillings in turn, one spoonful.
9. Bake the cake by covering the top with baking parchment for 40 minutes at 180 ° C. Remove the paper and bake the cake for another 30 minutes.

Pumpkin makes it possible to prepare a cake stuffed with souffle or pastry. This dish brings autumn flavor to the table, combined with aromatic spices and herbal tea.

Curd Pumpkin Cake Cut the pulp of the pumpkin into cubes and boil until soft. Add lemon juice, cool and mash the mixture in mashed potatoes. Mix cottage cheese with vanilla and sugar (the amount of sugar can be changed depending on the cottage cheese acid). In & n ...Required: shortbread dough - 500 g, pumpkin pulp - 600 g, lemon juice - 2 tbsp. tablespoons, cottage cheese - 600 g, sugar - 1/2 cup, egg - 5 pcs., Starch - 2 tbsp. spoons, black currant or blueberry - 200 g, fat cream - 100 g, vanillin - on the tip of a knife

Pumpkin Cake (2) Mix the butter with sugar, add flour, salt, knead the dough and put it in a cool place for 30 minutes. For the filling, cut the pumpkin into slices, bake over low heat until tender. Wipe the finished pumpkin through a sieve, mix with & ...Required: flour - 220 g, butter - 120 g, sugar - 1 teaspoon, salt to taste, pumpkin - 1 kg, sugar - 3 tbsp. tablespoons, brandy - 50 g, eggs - 2 pcs., milk or cream - 100 g, cinnamon - 1 teaspoon, zest 1/2 lemon, nutmeg - 1/4 teaspoon, ginger milk ...

Pumpkin cake Mix flour with soda, salt, cinnamon and cloves. Whisk margarine with sugar, gradually adding eggs and pumpkin puree. Pour dry ingredients, knead the dough. Put the dough in a greased form and bake for 1 & nbs ...Required: baked gourd pumpkin - 2 cups, wheat flour - 3 cups, soda - 2 teaspoons, salt - 1/4 teaspoon, ground cinnamon - 1 teaspoon, cloves ground - 1/2 teaspoon, margarine - 125 gr., Sugar - 3/4 cup, eggs - 2 pcs., Sugar - 1/4 cup, flour ...

Pumpkin cake 1. Mix butter and 100 grams of sugar, add sifted flour and salt, knead the dough and put in a cool place for 1 hour. Separate the egg whites from the yolks. 2. Peel the pumpkin and cut into slices, put on a baking sheet (meaty part up), place ...Required: milk or cream - 4 tbsp. spoons, eggs - 2 pcs., sugar - 100 g, pumpkin - 1 kg, salt - 1 pinch, sugar - 1 teaspoon, butter - 150 g, wheat flour - 250 g, salt - 1 pinch, grated zest 1 / 2 lemons

Pumpkin cake Grate the pumpkin on a coarse grater, fill it with hot water or milk and let it soft. Cool and mix with salt, flour, eggs and bake pancakes in a greased frying pan until golden brown. Chill. ...Required: chopped parsley - 3 tbsp. tablespoons, garlic - 3 cloves, mayonnaise - 150 g, salt, vegetable oil - 3 tbsp. spoons, egg - 2 pcs., wheat flour - 1 cup, water or milk - 1 cup, pumpkin - 1.5 kg, grated zest - 1 lemon, ground red pepper - ...

  Light yogurt cake Dough. Knead the dough from the indicated ingredients. Wrap in plastic wrap and refrigerate for 30 minutes. Heat the oven to 200C. Roll out the dough and lay out a shape of approximately 24 cm. You can roll it directly on paper. Transfer to the form (correct the size). Proko ...Required: Dough: 200 g flour, 75 g sugar, a pinch of salt, a pinch of baking powder, 100 g butter, 1 egg, 2 tbsp sour cream, Stuffing: 450 g yogurt, 3 tbsp maple syrup (honey possible), 3 tbsp lemon juice, 250 ml cream, pulp of fruit (about 600 g) (mango, club ...

  Cake for pumpkins! Steam boiled coconut. Bake / boil the pumpkin until soft, recline in a colander, let the water drain. grind oatmeal in a blender. Puree the pumpkin and again throw it in a colander. Add chips (drain water) and zest. Beat the whites with one third of the sugar in a ...Required: Sugar - 1 cup (to regulate depending on the sweetness of the pumpkin and ao taste)., Pumpkin -350 g, Sour cream-4st. l., Eggs - 2 pcs., Zest of orange (I have dry) - 1 tsp., Coconut flakes (previously mixed with 0.5 cups of boiling water) - 0.5 cups., Oatmeal ...

  Very unusual and healthy cake! Make cookies according to this recipe: http://www.edimdoma.ru/recipes/32600, you can take half a serving, I put the excess dough in the freezer, and then it will come in handy. Poppy pour boiling water. Cook the pumpkin until cooked and cool. In a blender, mix pumpkin eggs, semolina, sa ...Required: For a pumpkin layer: Pumpkin - ~ 800g, Manka - 3 tablespoons, Egg - 2 pcs., Sugar - 6 tablespoons, For a banana layer: Bananas - 4 large, Manka - 3 tablespoons, Eggs - 2 pcs., Sugar - 4 tbsp., Vanillin - 1 \\ 4 tsp., For cookies: Water - 0.5 tbsp., Vegetable oil - 0.5 tbsp., Flour ...

  Pumpkin cake Grate pumpkins on a coarse grater, pour hot milk (or water) on them and allow to soften. Cool and mix with salt, flour, eggs, and bake pancakes in a greased frying pan until golden brown. Cool For the cream, chop the garlic, mix with ...Required: 1.5 kg of pumpkin, 1 cup of milk, 1 cup of wheat flour + 2 more tablespoons, 2 eggs, 3 tablespoons vegetable oil, salt, 100 g mayonnaise, 1 box of cottage cheese (200 grams), 3 cloves garlic, 3 tbsp chopped parsley, grated zest of half a lemon, ...

  Pumpkin Vegetable Cake Cut the eggplant into slices, add salt, pepper and let stand for 20-30 minutes so that the bitterness goes away. Then fry both sides in vegetable oil. Cut the zucchini, tomatoes in 0.7 mm circles, add salt, pepper and fry in vegetable oil on both sides. T .. .Required: 1 pc eggplant, 1 pc zucchini, 1 pc small pumpkin, 4 fresh tomatoes, 4 pcs carrots, 4 pcs onions, 1 pc paprika, 100 g mayonnaise, 1 head of garlic, 100 g vegetable oil

Pumpkin pie - well-known to many as “pumpkin pie” - is an invention of American culinary thought that has gained well-deserved popularity around the world. Finally, a fashion has also come to us for this spicy cake, into which half a pumpkin immediately leaves. A thick layer of fragrant, delicate, perfectly keeping the shape of the filling on a thin crust of crusted dough - this is what a classic pumpkin pie is, a recipe with a photo will be required for those who are still not very confident about baking such pies. I will show how to make the right pumpkin puree for the pie, how to knead the simplest chopped dough, which after baking resembles puff pastry, and, finally, how to make the most important thing - the filling. It’s just the easiest to cook. As for the set of spices, it can be any, according to your taste. It is not necessary to search for star anise or grind cloves in a coffee grinder. A mixture of cinnamon, ginger and nutmeg will suffice. The main thing is that in the sum of spices there should be at least a teaspoon with a slide. Otherwise, the cake will not be spicy, but somewhat vegetable to taste.

Ingredients:

• 200 g flour
• 120 g butter
• 3.5 tablespoons of water

• 800 g pumpkin
• ½ cans of condensed milk
• 3 tablespoons cream 33% (can be replaced with condensed milk)
• 1.5 teaspoons of honey
• 2 eggs,
• 1 teaspoon of spices with a slide

Spice Set:

• 0.5 teaspoon cinnamon
• 1/5 teaspoon of ginger,
• 1/5 teaspoon of nutmeg,
• 2 cloves,
• 1 star anise star

Pumpkin Pie Recipe

We will divide the preparation of pumpkin pie into three conditional tapas, so it will be easier to understand and learn the sequence of actions.

1. Cooking pumpkin puree

This is where we start. We clean the pumpkin from the skin and seeds, cut into pieces of arbitrary shape, fill it with water and set to boil. Cooking time depends on the pumpkin variety. I had two of them - Hokkaido (a small bright orange pumpkin) and a buttermilk (matte cream in the shape of a bottle). I specifically noted the time: Hokkaido was ready in 15 minutes, butternut boiled for 20.

Then turn the pumpkin into mashed potatoes. I ground the pumpkin through a sieve. Exactly 5 minutes have passed - the pumpkin is very soft and easily frayed. You can punch it with a blender, if available.

I left the mashed potatoes in the pan. And while I was making the dough, it was still slightly removed by the water that I drained through a sieve. As a result, the mashed potatoes turned out to be dense, not watery. And the filling on the cake kept its shape perfectly.

2. Making dough for pumpkin pie.

Everything is very simple here. I have made this dough many times and love him dearly - it amuses me that they knead him ... with a knife. So, take the flour and pour it on the board or on the table. From the refrigerator we get the butter. We spread the butter on the flour, salt, take a knife and start cutting the butter into pieces, pouring them with flour each time. I pick up flour on the left. The task is to turn flour and butter into crumbs. The size of the pieces is pea-sized. Really understand? You can already rub very small crumbs lightly with your hands. But don't get carried away. The oil should remain cold. That is the whole point.

Next, we make a slide from our baby. In the middle of the hole. For some reason, it reminds me of a deep vent of a volcano. Pour cold water into the hole (the colder the better!). And then quickly, raking the crumbs from all sides, knead the dough. If you are bothered that the water may spread, do as I did before: I poured crumbs into a wide bowl, poured water and kneaded the dough in a bowl. Nothing flowed out anywhere.

It should end up with this kind of dough. It can be a little uneven in appearance, with "marble" streaks of oil. No problem. The main thing is not to mix it, otherwise inedible rough rubber will turn out.

Now we need to make the basis for the cake. We take the form. I always line the form with baking paper when I bake pies of this kind, since there were cases when it was impossible to extract them whole.

I put the dough on a sheet of paper and start kneading it with my hands first, and then I go through a rolling pin to make a circle. The edges do not have to be perfectly flat.

Then I put the dough together with the paper into the mold and put it in a good and tight way, I pass my fingers along the contour so that there are no voids left. If you want your cake to be flat, then go along the edge of the form with a rolling pin - excess dough will fall off. But I like it when the edges are torn. Somehow it’s cozy, looks at home. Real autumn cake.

Done. We remove the form in the ... freezer. Paradoxically, but a fact. Usually, such a “basket” of dough is baked separately until half-cooked, and then the filling is poured into it. But I deducted from German cooks that I could hold it in the freezer and then bake it straight with the filling. Indeed, the dough is completely baked. Why dont know.

3. Make pumpkin filling.

Well, the most interesting. Especially for those who, like me, like to mix something colorful in a large pan, getting visual pleasure from the resulting game of colors and patterns.

Add the condensed milk to the pumpkin puree. Mix until smooth.

Sprinkle with spices. Here they are in my set. The lightest is ginger. Further clockwise, cinnamon, then the star anise, ground in a coffee grinder, and two cloves, and the nutmeg closest to you. Put a spoonful of honey.

We beat in two eggs and add the cream. Beautiful, is not it?

Mix everything until completely homogeneous and pour into a “cup” of dough.

We put the cake in a preheated oven to 180 degrees. Strictly to the lower level! (Otherwise, the dough will not be baked, and the top will burn.) We bake exactly 1 hour. If you are embarrassed that the middle of the pie is slightly trembling, then you should know that it should be so.

The pie is served to the table completely cooled. Ideally, let it stay in the refrigerator overnight.

And Americans also like to lay out a mound of white cream on a slice. They make it from cream cheese. He and I are straining in the country now. So I made the easiest cream by mixing with a mixer 150 grams of room temperature butter and the remaining condensed milk. Cream even turned out more than was necessary. But the husband demanded that I make a double portion of cream on his portion. So everything was eaten clean. Which I wish you too. :)

I am glad to welcome you on my blog. Today will prepare a recipe for a very simple preparation of pumpkin pie. There are other pumpkin recipes (read here how to cook pumpkin or pumpkin soup)

Ingredients:

• Slaked soda tea floor, you can lemon
• A glass of grated pumpkin
• Sugar 1 cup
• Vanillin on the tip of a spoon
• Flour 1 cup
• Three eggs

1. Beat three eggs with sugar.

Add slaked soda and whisk again, it turns out a very thick foam. Pour in the flour. It is possible gradually, but it is possible all at once, it’s already to whom it is convenient and we continue to whisk.

Add on the tip of a spoonful of vanillin and add the pumpkin grated on a coarse grater. Now you can manually mix the dough well.

1. Pour the dough for baking into the finished form and distribute everything evenly. Now put the baking dish in a preheated oven and bake at a temperature of 180 degrees for about 25-30 minutes.
2. After 20 minutes, check the cake with a toothpick, if there is no dough on the toothpick, then the cake is ready.
3. We take out the cake when it cools down, we take it out of shape.

4. As you can see, this cake is simply and quickly prepared. If desired, it can be decorated with any cream on top, it can be sour cream, chocolate or custard, you can sprinkle nuts or add raisins, dried apricots in the dough.

   Also, if you add the zest of orange or lemon here, the taste may be completely different from this cake.

   Different additives can vary the taste of this recipe. I recommend everyone a simple and useful recipe!

   

   Pumpkin pie with apples, a simple recipe without butter

   Pumpkin pie recipe with photo, step by step in the oven with shortcrust pastry

   The basis of the cake is shortbread dough.

   1. Shortcrust pastry can be prepared in such proportions for pumpkin pie
      Enough 500 grams of flour, maybe less, depending on what your baking dish is,
   2. 200 g is enough to keep butter at room temperature, sugar is 100-150 g,
   3. yolk 1 eggs, water 3 tablespoons.
   4. Wrap with plastic wrap and refrigerate for 30 minutes

   You will need a peeled pumpkin of approximately 900 g, up to kg no more.

   Ingredients:

   • Pumpkin 1 kg
   • 2 eggs
   • Vanillin
   • Shortbread dough
   • Condensed milk or replace cream 33%

   At your discretion:

   • Ground Nutmeg
   • Ground cloves
   • Ground ginger

   1. The first step is to peel and chop the pumpkin, bake the pumpkin. You will need peeled pumpkin about 900 grams, up to kg no more.

      

   2. Now you need to bake a pumpkin. We take the form and cover it with foil or parchment paper and slightly spray the oil. We put the pumpkin, all this needs to be slightly salted and again sprinkled with vegetable oil or olive oil, from whom the budget allows. You can mix to bake evenly. You need to send the pumpkin into the oven, heated at 200 degrees for about 15 minutes.
   3. When the pumpkin was baked in the oven and became soft, it is now punched with a blender to a puree state. We take the container, shift and mash it with a blender.
   4. Now add the remaining ingredients to it. First two eggs and ground nutmeg, condensed milk. Now turn the mashed potatoes again. Add a pinch of salt and mix everything.
   5. We take the dough from the refrigerator, it will work comfortably with it, you can slightly knead with a rolling pin to take the form of a pancake.
   6. We take the form and distribute the shape to the size and make the edge so that the liquid filling does not leak. Paste well with a fork, we will pre-bake in the oven to be browned. And now we send for 12 minutes 190 gr. You can cover it with parchment so as not to raise the dough.

      Pour batter with pumpkin. The filling is distributed according to the test and we will bake at 190 gr for 40 - 45 minutes, navigate in the oven. Depends on the thickness of the cake.