2020-08-13 / test@t

Pumpkin-curd honey cake

Delicious cake! Delicate honey cake with a delicate pumpkin-curd taste. The cakes are prepared on the basis of pumpkin puree with honey and without eggs, so the finished ones are very tender and soft. Delicate curd cream and fragrant pumpkin custard go well with each other. A great cake for cozy autumn evenings.

Pumpkin-curd honey cake
  • for cakes: pumpkin puree 150 g
  • cottage cheese 150 g
  • honey 75 g
  • butter 110 g
  • sugar 90 g
  • soda 1 tsp
  • flour (+ for rolling cakes) 330 g
  • for pumpkin custard: pumpkin puree 500 g
  • sugar 6 tablespoons
  • eggs 2 pcs.
  • flour 1 tbsp.
  • corn starch 3 tbsp
  • lemon cedar 1 pc.
  • butter 150 g
  • lemon juice 6 tablespoons
  • for curd cream: curd 400 g
  • puree 60 g
  • lemon cedar 1 pc.
  • lemon juice 3 tablespoons
  • vanilla extract 1 tbsp
  • sour cream 6 tbsp
  • for cake decoration: walnut 50 g
  • for roses made of carrot ribbons: carrot 1 pc.
  • sugar 200 g
  • water 200 g


Step 1
irst of all, prepare the
First of all, prepare the pumpkin puree. Pumpkin puree is used in both cakes and pumpkin cream. It is very convenient to make all the mashed potatoes at once for both cakes and cream. Peel the pumpkin, cut into cubes, send it to the double boiler and cook until the pumpkin is soft for about 20 minutes. You can also wrap the pumpkin in foil and bake in the oven until soft. I usually take 2 times the required amount of ready-made pumpkin puree for raw pumpkin pulp.
Step 2
reparing the dough for th
Preparing the dough for the cakes. Put cottage cheese, sugar and honey in a thick-bottomed saucepan or saucepan, then add pumpkin puree and butter.
Step 3
tir and cook in a water b
Stir and cook in a water bath for about 10-15 minutes, not forgetting to stir.
Step 4
dd soda and mix, while th
Add soda and mix, while the mass will become very fluffy and airy and greatly increase in volume. Remove the saucepan from the water bath.
Step 5
dd flour little by little
Add flour little by little, kneading the dough by hand. The dough will be quite soft and very sticky, but you don't need to add more flour.
Step 6
over with cling film and
Cover with cling film and refrigerate for at least 5-6 hours, preferably overnight.
Step 7
ooking pumpkin custard. I
Cooking pumpkin custard. In a saucepan, combine pumpkin puree, eggs, zest and lemon juice, sugar, starch and flour, mix.
Step 8
e put on fire slightly be
We put on fire slightly below average and, stirring constantly, cook for 5-7 minutes from the moment of boiling until it thickens. The mass will be uniform, silky and soft.
Step 9
ool the cream by contacti
Cool the cream by contacting it with cling film
Step 10
rind butter at room tempe
Grind butter at room temperature with a silicone spatula. Add the butter to the custard literally spoon by spoon and knead. Important: butter and custard must be at the same temperature! Pumpkin cream turns out to be very delicate and airy.
Step 11
or the curd cream, beat w
For the curd cream, beat with a blender all its components: cottage cheese, sour cream, dried apricots, lemon juice, zest, vanillin into a homogeneous mass.
Step 12
e bake the cakes. We take
We bake the cakes. We take the dough out of the refrigerator, it becomes thick, but remains slightly sticky. We spread it on a floured work surface, form a sausage and divide it into 8-9 equal parts.
Step 13
e roll each ball of dough
We roll each ball of dough into the cake as thin as possible, if the dough sticks, you can sprinkle it with flour. I rolled out cakes measuring 20X30 cm. If necessary, immediately after baking, the cakes can be trimmed.
Step 14
e bake each cake in an ov
We bake each cake in an oven preheated to 180C for 6 to 8 minutes until golden brown, focus on your oven. Cool the cakes.
Step 15
e collect the cake. Greas
We collect the cake. Grease the first cake with curd cream.
Step 16
over with a second crust,
Cover with a second crust, which we grease with pumpkin custard. Thus, we alternate cakes and two types of cream. Grease the last top cake with pumpkin custard.
Step 17
e put the finished cake i
We put the finished cake in the refrigerator for several hours. Trim the edges if necessary. Decorate with chopped walnuts. I additionally decorated the cake with carrot roses. Below I will write how to make them.
Step 18
or decorative carrot rose
For decorative carrot roses, cut large carrots into thin but wide strips using a vegetable peeler.
Step 19
oil our carrot ribbons in
Boil our carrot ribbons in sugar syrup for half a minute until soft. The ratio of water to sugar in the syrup is 1: 1.
Step 20
e form a rose, first twis
We form a rose, first twisting one ribbon (this will be the middle of the rose) and then we attach the other ribbons one by one in a circle. I fastened the flower with a toothpick, after the rose dries, the toothpick can be removed.
Step 21
t turned out here such a
It turned out here such a flower decoration from carrots. The walnuts were painted with colored confectionery pollen and were supposed to imitate leaves. But in the photo they look strange, well, how it happened) Let's take it into account for the future.
Step 22
e cut the cake, put on th
We cut the cake, put on the tea and enjoy every bite. Enjoy your meal!
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