Recipes for delicious pumpkin cakes. How to make pumpkin mousse cake, step-by-step recipe with photos. Step-by-step photo recipe

Pumpkin cake is an excellent dessert. It is made not only in autumn, but at any time of the year. It may include a variety of products: cottage cheese, apples, carrots, kiwi, bananas and many others. The result is a delicate and delicious dessert. In summer, pumpkin pulp is more tender and soft, and in winter it is denser not only outside, but also inside. Therefore, before you start preparing a pumpkin cake, you need to know its variety. In any case, any orange beauty is reminiscent of autumn.

Good to know

Pumpkin is very useful product, which contains practically no calories and a lot of vitamins. Nutritionists advise eating pumpkin for those ladies who want to lose weight and cannot. Doctors recommend eating this product for people who have heart problems, as it contains a large amount of potassium. It can also be used as a sedative. But, of course, not raw, but cooked. Then you can prepare wonderful desserts from this product. They will be tasty and very healthy. Believe me, the cake that comes out of its preparation has a very unusual taste; we will now tell you about it.

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. lemon natural juice to make yogurt.

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

6. In a separate plate, soak a glass of candied fruits and walnuts (about 10 kernels), maybe a little more, the taste will be more pronounced. Leave for 5-7 minutes in very hot water to soften, then dry well.

7. All previous ingredients must be mixed in one large container until smooth. grease with margarine or refined sunflower oil. Pour everything into a container. The oven must be at a temperature of about 180 degrees, in some ovens 200 - 1 hour.

8. Once the cake is ready, it needs to be cooled, then cut into two halves. Lubricate with any cream that this family prefers. Perhaps creamy, buttery, eggy or whatever you like.

Cake with cottage cheese

The next pie is as easy to make as cottage cheese casserole. Only there you can also add a healthy product - pumpkin. This recipe will appeal not only to adults, but also to children. It is very easy to prepare, and most importantly, it doesn’t take long.

Cooking

1. Melt half a two-hundred-gram stick of butter in a water bath; it’s even easier in the microwave. Place it in a container and add 50 grams there. granulated sugar(or powder) and an egg (you can use 2 pieces, it won’t be worse). It is necessary to mix well and thoroughly.

2. Add a glass of flour to the same container and knead the dough.

3. Half a round pumpkin must be peeled and seeded. You need to grate or cut into small cubes and cook for 5 minutes, watch until it becomes soft, maybe this process will take a couple of minutes longer.

4. Meanwhile, cover the baking dish with special paper and place the dough there. We make the sides high and thick. Then you need to put it in a cold place for 40-45 minutes.

5. After the pumpkin has cooled, you need to beat it in a blender until pureed. Add a quarter cup of sugar, 15 grams of starch. Mix with a blender.

6. Add 2 egg yolks to the mixture and beat again with a blender until smooth.

7. Beat 2 egg whites separately; they must be carefully added to the pumpkin mixture. Do not use a blender. You need to do this carefully using a wooden spatula.

8. Divide 2 eggs, whites in one direction, yolks in the other. Beat a large pack of cottage cheese (usually 350-400 grams) with a blender, add about seventy grams of granulated sugar, 2 yolks and 10-12 grams. starch. Mix all this with a blender. The whites must be beaten separately, and then very carefully added to the cottage cheese, no longer stirring with a blender.

10. Now you can remove the dough from a cold place. Pour a spoonful of the curd mixture into the mold, then the pumpkin mixture. So one by one. The fillings themselves will spread as they should. But you just have to pour it to the end of the rim, don’t go any further. It’s better to cook something else from the remaining filling. You need to cover the pumpkin and cottage cheese cake with a special one and you can put it in the oven, preheated to 180 degrees. After half an hour you need to check with a toothpick or match.

The next pie was invented in The most important feature of it is that no one can guess what the dough is made of the first time. Those people who claim that they don’t like pumpkin in any form will be happy to try this masterpiece. They will never believe that she is at the heart of this test.

Pumpkin and apple cake

1. The pumpkin must be peeled on top and inside so that only the pulp remains, cut into cubes and bake until it begins to soften. Then you can beat it with a blender. The yield of puree should be 250-300 grams. It must be taken into account that weight is lost during baking, so initially you need about 500 g of pumpkin.

2. Grind 50 grams of walnuts until crumbly.

3. Place the ingredients in an empty bowl: butter or margarine, approximately 45-50 g, nuts that were chopped earlier, sugar 75-80 g, flour (about 2 cups), 1 packet of baking powder (10 g), add cinnamon, cloves , salt and ground cardamom, just a pinch, and, of course, pumpkin.

4. Now you can knead the dough. It should be soft. It sticks to your hands quite a bit. In this case, grease them with butter.

5. It is necessary to cut the peeled apples into small slices.

6. The dough should be divided into two parts. The first one must be larger than the second one. Somewhere it will be ¾ and ¼. The larger one is placed in a baking dish previously covered with paper. Place the apples beautifully on top and sprinkle with cinnamon and vanilla. Place the smaller dough on the apples in the way the hostess likes.

7. Preheat the oven to 180 degrees. Then you need to send the pie there. When it turns golden brown on top, then you can check it for readiness.

Conclusion

You need to bake pumpkin cake as often as possible. The recipes for this dessert are varied, so choose the one you like. The great advantage of this dessert is that it is not only tasty, but also very healthy, because its main component is pumpkin. Even children will like the cake, the photo of which is presented in the article, and they know exactly what is tasty and what is not.

Here is a small set of ingredients for this easy-to-prepare, but so cute cake! I haven’t dealt with ready-made puree, I prepare it myself, it’s elementary. I recommend choosing a sweet pumpkin with bright flesh (I have a jug).
The baking dish is detachable, with a diameter of 26 cm. I assembled the cake directly on the dish, using a culinary ring. If you are making the cake in a springform pan, before assembling, place 2 overlapping sheets of parchment on the bottom of the pan, like this. Then it will be easy to remove them from under finished cake, simply spreading it in different directions at the same time!

Place the pumpkin pulp in a steamer for 15 minutes (I cook in a slow cooker, in the “Steam” mode), or bake until soft in the oven, wrapped in foil. Leave to cool.

Let's prepare the sponge cake: beat the eggs with a mixer with sugar until fluffy and light.

Add flour mixed with baking powder into the beaten egg mixture, gradually kneading from bottom to top with a spatula. Ready dough Place in a greased baking dish and place in an oven preheated to 170C for 15-20 minutes (until dry).

Cool the finished biscuit in the mold and then carefully remove it.

Let's prepare the mousse: drain (if any) liquid from the cooled pumpkin. Puree with an immersion blender. Set aside 180 g of puree for pouring.

Add gelatin to water, stir and heat until dissolved (if instant). Cool.

Add powdered sugar to the pumpkin puree (350-450 g, how much you have left for the mousse part) and Orange juice. Stir well until smooth. Then add the dissolved gelatin and mix. The mass turns out to be quite liquid at this stage.

Beat the chilled cream at low mixer speed until stiff peaks form.

Add the pumpkin-gelatin mixture to the cream in several additions. It’s good to run a spatula along the bottom of the pan, as liquid pumpkin mixture may remain there.

Return the biscuit back to the mold (don't forget about the parchment, for convenience), or put it on a dish and install a pastry ring. Spread the creamy pumpkin mousse, smooth it out, and put it in the refrigerator for 30-60 minutes until the mousse hardens.

Let's prepare the filling: stir gelatin in milk, heat until dissolved. Cool slightly.

Add powdered sugar and vanilla sugar to the pumpkin puree, stir, then add the gelatin mixture, stir thoroughly.

Pour the filling onto the frozen mousse layer. Place the cake back in the refrigerator.
I wanted to make decorative figures, so I poured some of the filling into silicone molds, but in the end, when I tried to remove them from the mold, the figures broke. In general, nothing came of this idea :((

After keeping the cake in the refrigerator for 2 hours to a day, remove the side of the mold or ring by running a knife along the wall or heating it with a hairdryer.

Garnish, if desired, with an orange slice, mint, sprinkles or shavings.

And serve this bright cake for tea! Let it remind you of the sun that you miss so much on a gloomy autumn day!

We distribute a piece to those gathered for tea... And keep the intrigue... Let them wonder: what is the cake with??!

• pumpkin 300 gr
• eggs 3 pcs
• kefir 1 glass
• soda 1 tsp + vinegar 1 tsp.

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 round springform cake pan with a diameter of 22 cm.
From this quantity of products it turns out 1 cake which you need cut in two thinner crust.
To bake tall cake, as in the photo, use springform cake pan with a diameter of 24 cm, increase the number of products double and bake two cakes.

Sour cream:

• sour cream 30% fat 200 g
• powdered sugar 2-2.5 tbsp.

For a big 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 pumpkin, cut and remove seeds.

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

Slice the pumpkin into cubes.

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

Cool the pumpkin , drain the water

Prepare baking dish- cover the bottom with baking paper.

Whisk eggs with sugar 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 t 180°C 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 it on a clean towel. The cake should cool well.

Prepare the cream. Whip the sour cream with powdered sugar And vanilla sugar.

Brush cooled cakes 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. Can decorate the cake with physalis, it harmonizes well with the color of the pumpkin.

Physalis- a fruit-berry enclosed in a shell of fused sepals similar to a Chinese paper lantern - 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.

Enjoy your tea!

Sour cream:

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

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 layers.

Peel the pumpkin from seeds and peel, cut into pieces, boil by adding 1 glass of water for 15 minutes. Cool, drain the water and puree the pumpkin using a blender.
Beat eggs with sugar for 5 minutes.
Add kefir and pumpkin puree. Beat until smooth.
Turn the mixer to low speed and gradually add flour, stir until smooth.

Add baking soda, quenched with vinegar, to the dough and stir.
Pour the dough into the mold and bake in a preheated oven at 180°C for 35-40 minutes.
The finished cake should cool for 20-30 minutes, then remove the cake from the pan and place it on a clean towel to cool well.

Prepare the cream. Beat sour cream with powdered sugar and vanilla sugar. Grease the cooled cakes with cream and place them one on top of the other. Decorate the cake with physalis.

Pumpkin cake is an unusual dessert, but incredibly tasty.

Perhaps for some this is the only way to make their household gobble up healthy vegetable for both cheeks. You can prepare pumpkin cake according to different recipes.

The most interesting options are collected here.

Pumpkin cake - general principles of preparation

Pumpkin can be added to dough or cream. Sometimes the product is everywhere. Mashed potatoes or grated chips are usually added to the dough, sometimes juice is poured in. In this case, it is advisable to use a drink with pulp; usually the tender puree is diluted with boiled water.

Pumpkin creams usually prepared from puree. Butter, cream, and condensed milk are added to it. A common ingredient is cottage cheese. It not only goes well with the main product in taste, but also adds benefits to the dessert.

Cakes for cakes are baked in the oven or in a slow cooker. Then they are cooled and coated with creams. The dessert is allowed to soak. Jelly cakes without baking are kept in the refrigerator until completely hardened. This will take at least three hours. Therefore, any of the cakes must be prepared in advance.

Jelly cake made from pumpkin and cottage cheese

The easiest no-bake pumpkin cake recipe. The gelatin soaking time is indicated on the package, follow the instructions.

Ingredients

0.5 kg pumpkin;

180 g sugar;

200 ml milk;

0.45 kg cottage cheese;

40 g gelatin;

150 ml water;

Preparation

1. Cut the pumpkin into pieces, add the recipe water to it, put it on the stove and simmer until soft, be sure to cover it. You can do this in a slow cooker.

2. Drain the juice from the pumpkin so that only pieces remain. Let's cool everything down. Add sugar (half) and half gelatin to the liquid, leave for a while.

3. Dilute the rest of the gelatin in milk and add the remaining sugar. Leave until it swells.

4. Grind the cottage cheese until smooth.

5. Separately, heat the pumpkin juice.

6. Pour a little pumpkin juice into the mold, a layer of about 0.5 cm. Cool until hardened.

7. Lay out the pumpkin pieces and pour in the remaining juice. Cool until solidified. This will take about an hour.

8. Heat the milk until the grains dissolve. As soon as the liquid becomes homogeneous, mix with cottage cheese.

9. Lay out the curd layer. Place the cake in the refrigerator for another three hours. It cannot be frozen.

10. Before serving, dip the pan in hot water for a few seconds, then cover with a flat dish and turn over. This cake does not need decoration.

Pumpkin cake with sour cream and orange (in a slow cooker)

This pumpkin cake recipe is versatile. The cake can be baked in the oven (at 180 degrees) or in a slow cooker. The cream is made from full-fat sour cream and also does not require much time.

Ingredients

400 g pumpkin;

400 g flour;

300 g sugar;

200 ml vegetable oil;

1 orange;

2 tsp. ripper.

For cream:

300 g sour cream;

7-8 tablespoons of powder;

Preparation

1. You need to remove the zest from the washed orange and chop it. The pulp must be peeled and finely chopped.

2. The pumpkin needs to be grated, preferably finely.

3. Whisk everything in a bowl at once raw eggs and sugar, add vegetable oil, stir.

4. Add pumpkin and orange along with zest.

5. Lay out the flour along with the ripper. Stir.

6. Place the dough into a mold or multicooker and level the layer.

7. Bake in a slow cooker for an hour and 15 minutes. Remove and cool. Cook the crust in the oven until the crust is dry.

8. For the cream, you need to mix everything together and cool.

9. Cut the pumpkin cake into several thin layers.

10. Assemble the cake, stack the cakes on top of each other, grease each cake with cream. You can decorate the cake with pieces of orange, marmalade or sprinkle with chopped zest.

Pumpkin sponge cake with limoncello

Option amazing cake made from pumpkin with a very bright, fragrant and tender crumb. Any cream will do for it. Here is an option with condensed milk. For flavor, orange zest is used in the dough, but you can also use lemon peel. You can use orange liqueur instead of limoncello.

Ingredients

20 ml limoncello;

140 g flour;

180 g sugar;

120 g pumpkin puree;

1 tsp. ripper;

30 ml oil;

1 g each of vanilla and salt.

Cream:

1 stick of butter;

380 g (1 can) condensed milk;

1 tsp. limoncello.

Preparation

1. To prepare the puree, boil the pumpkin, wipe, mix with vegetable oil.

2. Separate the eggs into two bowls, separating the whites and yolks.

3. Beat the yolks with half the sugar, add pumpkin puree and butter, continue beating. Add salt and vanilla.

4. Add lemon liqueur to the yolk mixture. Or any other to your taste.

5. Add flour and baking powder, stir.

6. Beat the whites until fluffy foam along with the rest of the sugar.

7. Mix both masses, add the whites carefully, do not create foam.

8. Rearrange pumpkin dough into the mold, bake the sponge cake until done. Planting and baking temperature 180. Cool.

9. Beat the butter with a mixer until fluffy, add condensed milk and liqueur.

10. Cooled pumpkin sponge cake should be cut with a long knife and coated with limoncello cream.

Pumpkin cake with curd cream

A healthy and delicious pumpkin cake option with curd cream. Walnuts give the dessert a special taste. To release the aroma, it is better to fry them a little first.

Ingredients

300 g pumpkin puree;

180 g flour;

0.5 tsp. cinnamon;

1 tsp. ripper.

For cream:

400 g of sweet curd mass;

200 g butter;

50 g nuts.

Preparation

1. Pumpkin puree You can cook and grind it yourself or use ready-made food intended for baby or any other food.

2. Beat the eggs until foamy, all at once: yolks and whites. Add sugar and continue whisking until all the grains have dissolved.

3. Add pumpkin puree, stir gently.

4. Now all that remains is to pour in the ripper with sifted flour and cinnamon. The dough is ready!

5. Pour into prepared pan. Bake in an oven preheated at 180 degrees.

6. Leave the cake to cool for a couple of hours. Then cut into two or three cakes, depending on the height of the crumpet.

7. While the cakes were cooling, it was necessary to soften the butter and beat until fluffy.

8. Mix the whipped butter with curd mass, divide in half.

9. Add nuts to one part. They can be crushed completely into crumbs or chopped into pieces. Grease the inside of the cakes.

10. The top of the cake should be coated with nut-free cream, but you can sprinkle the cake with kernels on top. Decorate as you wish.

Pumpkin Cake with White Chocolate

For this cake you will need not only pumpkin puree, but also juice and pulp. You can simply dilute the prepared puree a small amount water.

Ingredients

190 g flour;

75 ml juice;

75 ml heavy cream;

1 tsp. ripper;

170 g sugar.

For cream:

250 g white chocolate;

450 g thick pumpkin puree.

Preparation

1. To prepare the dough, you need to beat the eggs and sugar until thick foam, as for a sponge cake.

2. Flour and ripening agent are added to the fluffy mass and stirred gently.

3. Cream and juice are added. Stir well again with a spatula and pour into the mold. Diameter approximately 20 centimeters. You can do a little less or more.

4. At 180 degrees, a cake of this diameter will bake from 30 to 40 minutes. Check for a dry stick.

5. Cool the pumpkin cake, cut into three parts.

6. Chop the chocolate into pieces, you don’t have to crush it. Combine with thick pumpkin puree in a saucepan, stir, place on the stove.

7. Heat over low heat, stirring constantly. Wait until the chocolate is completely dissolved.

8. Remove from heat and cool so that the cream is not hot. But it shouldn’t freeze either. Monitor the temperature.

9. Coat all previously prepared cakes, cover the top and sides with cream. Decorate the cake to your taste.

10. Refrigerate and let soak for 5 hours.

Pumpkin cake with mascarpone

Recipe for pumpkin pie-pie, which is prepared with mascarpone cream cheese. You can take another similar product, for example, ricotta, almette. The taste will be a little different, but also worthy.

Ingredients

2.5 cups flour;

500 g pumpkin;

200 g margarine;

250 g mascarpone;

0.5 tsp. soda;

200 g sugar.

For aroma you can use nutmeg, cinnamon, zest.

Preparation

1. Bake the pumpkin in the oven until soft or steam it on the stove. Grind to a thick puree; no need to add liquid.

2. Add spices to the cooled puree at your discretion, add soft cheese, stir the filling until smooth.

3. Add two eggs, if necessary, add sugar, the amount to your taste.

4. Grind the margarine with flour, season with the remaining eggs, add sugar and slaked soda. Knead the stiff dough, knead thoroughly until smooth.

5. Place the dough in the mold, stretch your hand, and make small edges with your fingers.

6. Pour in the mascarpone filling and place in the oven.

7. The dessert is baked for 1 hour and 20 minutes at a temperature of 170-180 degrees.

8. Before slicing, you need to cool the delicacy well so that the filling gets stronger.

If the cake is stuck to the mold and does not want to pop out, then you can put the container in the mold with water and hold for 20 minutes.

Pumpkin puree for a cake can be prepared not only from fresh vegetable, but also from frozen. Just when chopping, do not add the broth from the pan. Otherwise, the mass will turn out liquid.

Not everyone likes the flavor of pumpkin. Therefore, various additives are added to cakes for flavor: cinnamon, nutmeg, citrus zest, vanilla.

Flour is added to biscuit dough strictly according to the recipe; it is better to weigh the product. If there is too much flour, the cake will be tough. If there is not enough flour, the cake will take a long time to bake and the texture will be weak.

In the autumn-winter period, pumpkin is an ideal ingredient in many dishes. Pumpkin is used for cooking, casseroles, boiling, sculpting, baking pies and cakes. Pumpkin cake- this is a great statement for delicious dessert. The base of the cake is, of course, pumpkin, the taste of which, after pre-baking in the oven, will be even more rich and sweet. Before cooking, wash the pumpkin thoroughly, and after baking, cool, peel and grind in a blender. The two contrasting layers make the pumpkin cake look amazing. The dark bottom is a spicy crust, and the top layer is tender, literally melting in your mouth. The secret of the taste of this cake lies precisely in the contrasting combination of bright pumpkin with a delicate, sweet foam of jelly and whipped milk. To pumpkin cake looked even more impressive, you can decorate its top with chocolate covered raisins, an orange peel curl, or sprinkles chocolate chips or almond petals. With any decoration the cake will look delicious. We wish you inspiration and bon appetit!

Pumpkin cake recipe

• Butter - 125 grams
• Flour - 170 grams
• Sugar - 150 grams
• Baking soda - 1 teaspoon (not heaped)
• Ground cinnamon - 1 teaspoon
• Eggs - 2 pieces
• Baked pumpkin – 100 grams

Top of the cake

• Baked pumpkin – 500 grams
• Jelly (powder) – 2 packs
• — 200 ml
• Chocolate covered raisins for decoration

How to make a pumpkin cake

Wrap the pumpkin (about 1 kg) on ​​the bottom and top of the dough in foil and place in the oven preheated to 180 ° C. Bake until the pumpkin is soft, 20-25 minutes. Then cool it, peel it, grind it in a blender and rub through a sieve.

Sift the flour and then mix with cinnamon and soda. Softened butter Grind with sugar and beat into a fluffy foam.

Add 2 eggs one at a time. Then add sifted flour and 100 g of pureed pumpkin, mix.

Line a 23 cm diameter mold with baking paper, place the dough, spread and bake for about 30 minutes at 170 ° C. Cool. Place the cake on the plate in which you will serve the cake and secure with a metal ring.

Let's cook pumpkin cream for cake. Dissolve the jelly in a glass of hot water, stir and cool. Using a mixer, beat well-cooled milk until foamy. Whisking constantly, pour in a thin stream of jelly.

Mix the resulting foam with the rest of the pureed pumpkin and place on the cooled crust. Place the pumpkin cake in the refrigerator overnight. Garnish as desired before serving.

Delicious pumpkin cake ready! Enjoy your tea!