Pumpkin dishes, Cakes

Sweets recipes → Cakes

Pumpkin dishes

Pumpkin cake is a very tasty, tender, fragrant and necessary cake. Prepare pumpkin cake using this recipe and you will pleasantly surprise your family and friends.

This homemade pumpkin cake with whipped cream will amaze and amuse your loved ones. It’s hard to immediately figure out what the cake is made from, but its taste and smell will certainly attract attention and be appreciated.

A delicious and very easy to make sour cream pumpkin cake that has a pleasant creamy mixture. To cook it, you don’t even need to turn on the oven! The base of the cake is crushed cookies, and the mousse is prepared with the addition of gelatin. A few hours in the refrigerator - and the beautiful dessert is ready!

The cake came out just the way I love it – not cloyingly sweet. With soft, savory shortcakes.

Pumpkin cake is a very tasty, tender, fragrant and necessary cake. Prepare pumpkin cake using this recipe and you will pleasantly surprise your family and friends.

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Pumpkin Cake Recipes

Everyone watched a cartoon about Cinderella as a child. Do you remember what the fairy made Cinderella's carriage from? Naturally, from pumpkin! Pumpkin is a product that is constantly in the kitchen, even among the poor, according to Charles Perrault. From such an ordinary vegetable you can make a wonderful pumpkin cake that will melt in your mouth. No one will be able to resist such a tasty and healthy dessert. The tender curd cream mixes very harmoniously. Pumpkin is a good addition to the dough. Such cakes are prepared very quickly and will become a real lifesaver.

Pumpkin cake with cottage cheese

Place the layers in a mold greased with butter.

The cake recipe consists of several layers

1st layer: pumpkin, cut into cubes.

2nd layer: mix cottage cheese with sugar (200 g), 1 tsp. semolina. Beat in 2 eggs and the zest of half an orange + 1 packet of vanilla sugar. Beat the mixture until smooth puree. To make the impregnation watery, add 2 tbsp to the resulting mixture. l. yogurt or sour cream. Beat again and place on the pumpkin. Bake at 180°C for approximately 40 minutes.

Physalis can serve as a decoration for the cake. The smell will be unique in the apartment. We doubt you'll give it time to cool down!

Quick cake

This recipe contains several steps. We will bake shortcakes and prepare cream. For the cakes we will need: 4 eggs, 300 gr. pumpkin puree, 1/2 tbsp. sugar, 3/4 - 1 tbsp. flour, 1.5 tsp. baking powder, a pinch of salt.

For cream: 4 tbsp. l. sour cream, 3 tbsp. l. Sahara.

Beat the eggs and sweet sand, add grated pumpkin on a small grater and sifted flour combined with baking powder and salt. Pour the dough into the prepared pan, coated with butter, and place in the oven for 25 minutes (at 180°C). Once the product is ready, cool and cut into 2 shortcakes.

Make creamy cream, beat sour cream with sugar and sweet powder. Coat the shortcakes with cream and leave for a couple of hours to soak.

Pumpkin cake with chocolate in a slow cooker

The recipe includes the following ingredients: three eggs, 1 tbsp. sweet sand, 2 tbsp. l. cocoa, 1 tbsp. flour, 2 tbsp. l. vegetable oil, 1 tbsp. finely grated pumpkin without skin and pulp, 1 tsp. baking soda, quenched with apple cider vinegar. We take one measure, which we use to measure flour, sugar and pumpkin.

Mix sugar and three eggs until smooth. Add pumpkin, soda (without top) and 1 tsp. vinegar directly into the dough. Add sifted flour and cocoa (this also needs to be sifted). The dough should turn out watery. Mix vegetable oil into the finished dough.

Grease the multicooker container with butter and sprinkle with semolina or flour. This will make it easier to remove the finished product. Pour the dough into the pan.

On the multicooker, select the “Baking” mode. Set the time to 1 hour. While the cake is cooking and cooling, prepare the glaze. Mix 2 tbsp. l. flour without a slide, 2 tbsp. l. sweet sand, 0.5 tbsp. milk, 1 tbsp. l. cocoa. Mix all ingredients well. Put it on the fire and bring it to a boil. As the mass becomes thick, add 1 tbsp. l. butter and stir well. Cover the cake with glaze. You can decorate with condensed milk and walnut halves. The cake should stand in the refrigerator for 1-2 hours. During this period of time, the glaze will saturate the cake. This recipe is unique in that the pumpkin is not felt at all, and the kids eat the desired cake with great pleasure.

Homemade recipe:

pumpkin 400 gr.
flour 300 gr.
egg 3 pcs.
vegetable oil 70 ml.
sugar 200 gr.
cinnamon 1 tsp.
vanillin 1 tsp.
baking powder 1 pc.
lemon 1/2 pcs.

First you need to beat the eggs with a pinch of salt, then add sugar and vanillin in a narrow stream. The eggs need to be beaten very well, the sugar should be one hundred percent dissolved. Add flour to the resulting mixture and stir well. At the end, add cinnamon and baking powder.

Knead the dough and pour in the oil evenly, add the pumpkin. Squeeze the juice of half a lemon onto the pumpkin and mix well. Grease the baking dish with oil and fill it with the prepared dough. Send it to bake in a preheated oven at 190 C. After 1 hour, the fragrant cake is ready.

Sprinkle it with sweet powder or grated chocolate.

Do you understand that the orange vegetable was first tasted in Rus' about 300 years ago? At first, like any overseas product, pumpkin was food for the rich. But, because it is easy to grow even in a formidable climate, pumpkin porridge and seeds have become a favorite delicacy of the poor. Pumpkin is the most essential vegetable. There is potassium, magnesium, and fiber. A sweet, but very dietary product, improves digestion.

Dachny

This recipe includes not only vegetables, but also fruits. Even more useful! Let's start with the inside. We will need two apples, two pears, and, of course, a pumpkin. Peel the pumpkin and cut it like an apple. The thinner the pieces, the better. Because pumpkin is a hard product, put it in the oven for 20 minutes. At this time, peel the apples and pears; they will add sourness to the sweet pumpkin. By including summer vegetables and fruits in this recipe, you will get a better result. After all, all the ingredients are from our own garden. Cut the fruits, sprinkle with sugar and cinnamon. In the meantime, it's time for the test: 800 gr. flour, 3 eggs, 1 tbsp. sugar and 250 gr. melted butter/margarine.

To prevent the crust from burning, grease the baking sheet with oil and sprinkle with semolina. Carefully lay out the dough and filling. The bottom layer is apples and pears, and the pumpkin is on top. There must be more of it. The pie goes into the oven for half an hour in a preheated oven to 220 C.

Delicious pumpkin soufflé cake

Prepare pumpkin puree.

Place the cut pumpkin on a baking sheet, pour in olive oil and place in a preheated oven at 200 C for 30 - 40 minutes (depending on hardness). The recipe consists of making a shortbread and soufflé.

For the shortbread we take:

250 gr. Bring oatmeal cookies and chopped nuts in a blender to a crumb state. Transfer the base for the future shortcake into a mold, add heated butter (200 g), sprinkle with 2 tbsp. l. sugar, grated ginger (35-50 gr.). Mix, assign the shape to the future base and cool.

For the soufflé:

Separate the yolks from the whites. Add 0.2 tsp to the whites. salt, they will fluff up better. Beat the whites until foamy, add sugar (0.5 tbsp). Grind the yolks, pumpkin puree, seasoning mixture (1 tsp cinnamon, pinch of nutmeg, 0.5 tsp dry ginger, 0.1 tsp clove powder). Mix everything well. If you add 100 gr. cottage cheese, the soufflé will not crack. Mix the whites evenly into the beaten yolks. Pour the soufflé into the frozen crust.

It is very important to set the correct temperature so that the soufflé does not shrink.

Therefore, we bake the product for 15 minutes at a temperature of 220 C, then 40 minutes at 170 C. Make unique “roses” in the form of decorations. Cut pumpkin ribbons.

A vegetable peeler is indispensable here; the strips turn out thin. Dip them in hot sweetened water for a minute until they become soft. We form roses by twisting them into shape. Such an original decoration can be an addition to any recipe.

If you want something unusual. Then how about you enjoy the extraordinary combination of orange and pumpkin? Never tried it?

We offer you a recipe for an orange-pumpkin cake that will remain in your cookbook forever. The main component of the cakes is boiled pumpkin pulp (400 g). It needs to be pureed in a blender / rubbed through a sieve.

Add beaten eggs (4 pcs.) with sugar, vegetable oil (1 tbsp.), orange zest and mix thoroughly. Separately mix flour (200 g), cinnamon, baking powder (1 tsp) and a pinch of salt.

Add to the eggs, set aside for 30 minutes.

We divide the purchased dough into 6 parts, these are future shortcakes. Bake each one individually at 180C until done. Meanwhile, prepare the cream, where the main highlight is orange juice (1 orange). Mix it with sugar (3 tbsp) and put it on low heat. Bring to a boil.

Beat sour cream (600 g) with vanilla sugar (200 g) and pour in the cooled syrup.

Grease the shortcakes with cream and assemble the cake. Coat the sides of the cake well with the cream. Decorate with physalis, pumpkin “roses” or chocolate.

When you make pumpkin cake, you get great pleasure from the process. All the hassle associated with making baked goods is absent here.

Pumpkin cake

Pumpkin is the queen and queen. A source of vitamins and good mood. Plus, pumpkin is the perfect ingredient for a special fall dessert. Just don’t be alarmed, it will be as tasty as with carrots. And even a little tastier. Now we will create a coffee-orange cake on pumpkin sponge cake. The recipe is so simple and amazing, and the combination of moist pumpkin sponge cake with coffee cream and a hint of orange is so perfect that we won’t even fall into metaphors and epithets. Without further ado. You just have to cook it!

Pumpkin sponge cake.

4 testicles;
440 gr. flour;
200 gr. Sahara;
400 gr. pumpkin puree;
240 gr. vegetable oil without aroma;
160 gr. heavy cream;
4 teaspoons baking powder;
2 teaspoons salt;
4 teaspoons vanilla sugar;
2 teaspoons cinnamon;
2 teaspoons ginger;
zest of 2 oranges.

The first thing you need to do is get pumpkin puree. To do this, the pumpkin must be baked in advance. Cut it into two parts, remove the seeds and place it in the oven for 30-40 minutes. Bake at a temperature of 150-180 degrees. After the pumpkin has become soft and rosy, scoop out the pulp with a tablespoon (we don’t need the skin!), cool and puree with an immersion blender until it has a homogeneous, silky texture.

All ingredients: flour, butter, eggs, and so on, without any particular sequence, place in a mixer bowl and beat until smooth. Place the biscuit dough into a baking dish and bake the biscuit in an oven preheated to 180 degrees for about 40-60 minutes. We will inspect the readiness using a well-known method: with a wood stick, which must remain dry. This amount of sponge cake is enough for you to make a good weighty cake about 25-26 cm in diameter or two small ones of 18 cm each. You can safely divide all the grams into two if you want one and at the same time a small cake.

Orange marmalade.

3 oranges;
3 gr. agar-agar;
50 gr. Sahara;

Pre-soak the agar-agar in cool water. Leave it for 15-20 minutes. Fillet the orange. Behind this terrible word hides not a terrible, but a thorough procedure. We cut off the entire skin along with the snow-white part in a circle. We should end up with a “naked”, beautiful orange. Just cleaning it won't do. It is necessary to specifically cut off all unnecessary parts to juicy, catchy pulp. Now we take out the partitions and bones. We must have only the pulp left. It’s more convenient and economical to take it out directly over the bowl, so the leaking juice will end up in the cake and not in the trash. As a result, we should end up with about 300 grams of orange, without veins, seeds and other unnecessary details.

We transfer all our orange beauty into a deep pan, add 50 g. sugar and turn on medium heat. By the time it boils, add the previously soaked agar-agar. Boil for a couple of minutes, stirring vigorously. The mass in the pan will foam and rise, but do not panic - this will activate the gelling characteristics of the agar. After the mixture has boiled, remove it from the heat and cool. Agar jellies harden quite quickly.

Coffee cream.

500 gr. mascarpone;
500 gr. cream fat content 33-36%;
150 gr. powders;
60 ml. coffee;
100 gr. pecans

Pour 2 tablespoons of coffee with a pinch of anise, cinnamon or all other spices to taste into 100 g. water and put it on fire in the Turk. Bring the coffee to a boil (but do not boil!), remove from heat, strain through a fine sieve and let it cool. Whip cream with a fat content of 33-36% to stable peaks. Beat mascarpone with sweet powder and cooled coffee, add cream and mix at medium speed with a mixer until the texture is homogeneous. Fry the pecans in a dry frying pan until golden brown and grind them into small pieces in a food processor or coffee grinder.

Assembly.

Cut the cooled biscuit into 3-4 shortcakes. Place the coffee cream into a pastry bag fitted with a round tip A1. Mash the orange marmalade with a fork. For convenience, it can also be transferred to a pastry bag, cupped under a large hole. We spread the sponge cake, a layer of coffee cream on it, sprinkle with pecans and cover with the next sponge cake.

For orange marmalade, we form a “dam”: spread the cream in a circle and fill the middle with marmalade. We continue to alternate layers through one in the same sequence.

Use the remaining coffee cream to smooth the surface of the assembled cake. We put the cake in the refrigerator for 4-5 hours, after which we decorate it as desired and in the mood.

Bon appetite, hearts and hugs, Tortomaster team and Maria Sukhomlina.

Pumpkin cake with cheese cream, caramel and popcorn

Hello my friends! A beautiful pumpkin cake came out for my birthday! I fulfilled it for myself, my beloved.

And it doesn’t matter that Halloween is already behind us, everyone still has pumpkins, right?

I really encourage everyone to make this cake . And don’t worry about the pumpkin at all: no one will guess that it’s there .

My husband, if I had warned him that the cake was pumpkin, he wouldn’t have even tried it , but he trampled on my dear soul and asked for more.

But the cake has a very unusual and fascinating taste: truly autumnal, comfortable and fragrant.

Honestly, I didn’t expect it to be sooooo delicious !! Pumpkin spice biscuits, salted caramel, homemade popcorn and an incredible cream cheese surprise.

Pumpkin biscuits themselves are quite soft and wet, so I didn’t soak it. But if you like perfectly moist and tender biscuits , you can cook this syrup and soak the shortcakes with it (it will be even cooler):

100 gr. mix sugar in a saucepan with 100 g. water, bring to a boil, boil for 1 minute and add 1-2 tbsp. good cognac. Cool 100% before using. Soak the shortcakes as you assemble.

And later do this. Invite your girlfriends over, give everyone warm socks, brew some tea with herbs, cut this magical cake and immerse yourself in the spicy smells of the dawn while listening to the ringing chirping of your beloved girls.

Pumpkin Cake Recipe

for a 2 kg cake with a diameter of 20 cm.

Ingredients:

for pumpkin biscuits

pulp of sweet pumpkin (I have butternut squash) without skin and seeds - 215 g.
flour - 215 gr.
baking powder - 1 tsp.
soda - ¾ tsp.
salt - 1/3 tsp.
ground cinnamon - 1 tsp.
ground nutmeg - 1/3 tsp.
ground ginger - 1 pinch
ground cloves - 1 pinch
ground cardamom - 1 pinch
nuts (walnuts, pecans) - 50 gr. (optional)
poppy seed - 25 gr. (optional)
sesame - 25 gr. (optional)
butter, softened - 110 gr.
sugar - 215 gr.
vanilla sugar - 10 gr.
vegetable oil without aroma - 2 tbsp.
eggs - 3 pcs.

for salted caramel

sugar - 110 gr.
water - 30 gr.
cream, 33-35% - 80 gr.
butter - 35 gr.
vanilla extract - 1 tsp.
1 pinch of salt

for cheese cream

butter (minimum 82%) - 140 gr.
sweet powder - 100 gr.
cream/curd cheese - 400 gr.
vanilla extract - 1 tsp.

for decoration

popcorn, ready-made or microwaveable – 50 g.

Step-by-step recipe with photos:

Pumpkin biscuits

First, boil the pumpkin in a saucepan until soft, cover the bottom with water and puree in a blender.

The pure mass of puree should be 215 grams, so cook with extra. We don't use water.

Salted caramel

In a small saucepan, mix water with sugar and over medium heat, stirring gently with a wooden spoon, wait for the sugar to dissolve.
After the sugar has dissolved, stop stirring and increase the heat to high.
After the syrup has boiled, bring the cream to a boil in a separate saucepan.
When the syrup acquires the appropriate caramel color and smell, immediately remove the saucepan from the heat and add hot cream in a narrow stream, stirring vigorously (be careful, the caramel will begin to boil very much).
Then add the butter, cut into cubes, return the saucepan to the heat, stir until the butter dissolves and remove from the heat.
Add a pinch of salt and vanilla, and mix thoroughly.
Pour the finished caramel into a clean bowl and cool.

Cheese cream

Let's prepare the Noisette butter in advance: melt half the butter (70 g) over medium heat, and stirring occasionally, bring it to a light brown color and a pleasant nutty smell.

Do not overcook the oil, otherwise it will acquire a nasty bitter taste.

Assembling the cake

We weigh the cream and divide it in our minds into 3 parts (for convenience, you can transfer the cream into a pastry bag)
Place the shortbread on a plate, in the center of which we have placed a small amount of cream.
Separate 1/3 of the cream and cover the first sponge cake with it.
Spread a little caramel on top (I also use a cornet with a narrow spout for this) and carefully level it with a palette or spatula.
We do the same with the second biscuit.
Cover the top and sides of the cake with the remaining cream and place in the refrigerator for 1-2 hours to stabilize.
Lightly heat the remaining caramel to a fluid state and pour it into the center of the cake (save a little caramel for the popcorn).
Dip a palette or table knife into boiling water for a few seconds, dry it and spread the caramel in a thin layer over the entire surface of the cake.
Let's prepare the popcorn according to the instructions, or take the ready-made one and pour it in a heap on the cake.
Top the popcorn with the remaining caramel using a knife or fork.
Before serving, it is better to warm the cake at room temperature for half an hour.

This is such a complex, but indescribably delicious cake that we have just come out with.

And if after this recipe you still have pumpkin, then look at these magical autumn recipes: