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Print Recipe
 Pumpkin Cake Recipe
Soft sandy base and delicate, spicy, fragrant filling. This cake will not leave anyone indifferent.
Course Birthday Food Dishes, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Estonian
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Dough:
Filling:
Nut layer:
Course Birthday Food Dishes, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Estonian
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Dough:
Filling:
Nut layer:
Instructions
  1. Prepare the products so that everything is at hand.
    Prepare the products so that everything is at hand.
  2. Mix flour, salt and sugar. Add pieces of cold butter and rub with your hands into a homogeneous crumb.
    Mix flour, salt and sugar. Add pieces of cold butter and rub with your hands into a homogeneous crumb.
  3. Add ice water in parts and knead quickly until the dough begins to gather into a lump. Put the dough in the refrigerator for 30 minutes, wrapping it in plastic wrap.
    Add ice water in parts and knead quickly until the dough begins to gather into a lump. Put the dough in the refrigerator for 30 minutes, wrapping it in plastic wrap.
  4. Peel the pumpkin, cut into pieces, put it on a baking sheet greased with vegetable oil, and bake in the oven until soft, about 25-30 minutes. Then whisk with a blender or rub through a sieve. We will need about 400 ml of mashed potatoes.
    Peel the pumpkin, cut into pieces, put it on a baking sheet greased with vegetable oil, and bake in the oven until soft, about 25-30 minutes. Then whisk with a blender or rub through a sieve. We will need about 400 ml of mashed potatoes.
  5. Take the dough out of the refrigerator, roll out thinly and line the form d 22-23 cm, oiled to form high sides, cut off the excess with scissors. The edges are pressed well to the shape. You can cut leaves, flowers or other shapes from the scraps and glue them on the sides with egg white. Put the mold together with the dough in the freezer for 30 minutes.
    Take the dough out of the refrigerator, roll out thinly and line the form d 22-23 cm, oiled to form high sides, cut off the excess with scissors. The edges are pressed well to the shape. You can cut leaves, flowers or other shapes from the scraps and glue them on the sides with egg white. Put the mold together with the dough in the freezer for 30 minutes.
  6. Prepare the filling. Put all the ingredients in a blender bowl and whisk until smooth. Only for a short time, otherwise after baking and cooling, the middle may crack.
    Prepare the filling. Put all the ingredients in a blender bowl and whisk until smooth. Only for a short time, otherwise after baking and cooling, the middle may crack.
  7. Pour in the cream, if desired, you can add orange zest. Mix it.
    Pour in the cream, if desired, you can add orange zest. Mix it.
  8. You don't need to make a nut layer, this is optional, but if you decide to add it, you need to calcine the nuts in a frying pan or in the oven. Finely chop in a blender together with sugar, add 1-2 tablespoons of filling and mix. If the nuts are not mixed with the filling, they may pop up, as they are lighter.
    You don't need to make a nut layer, this is optional, but if you decide to add it, you need to calcine the nuts in a frying pan or in the oven. Finely chop in a blender together with sugar, add 1-2 tablespoons of filling and mix. If the nuts are not mixed with the filling, they may pop up, as they are lighter.
  9. Take out the form with the dough. Put the nut mixture on the bottom of the future pie.
    Take out the form with the dough. Put the nut mixture on the bottom of the future pie.
  10. Put the filling on top. Place the cake pan in a larger mold or on a baking sheet so as not to spoil the bottom of the oven if the filling flows over the edge, which sometimes happens. Bake at a temperature of 170 * C for about 1 hour. The middle of the finished cake will tremble slightly. Remove the pie from the oven and leave it in the mold at room temperature until it cools down. Then refrigerate for at least 6-8 hours.
    Put the filling on top. Place the cake pan in a larger mold or on a baking sheet so as not to spoil the bottom of the oven if the filling flows over the edge, which sometimes happens. Bake at a temperature of 170 * C for about 1 hour. The middle of the finished cake will tremble slightly. Remove the pie from the oven and leave it in the mold at room temperature until it cools down. Then refrigerate for at least 6-8 hours.
  11. We carefully remove the finished tart from the mold, put it on a dish and decorate it at your discretion.
    We carefully remove the finished tart from the mold, put it on a dish and decorate it at your discretion.
  12. Bon appetit)
    Bon appetit)
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