Pumpkin puree cake with anise flavor

Name: Pumpkin puree cake with anise flavor
Ingredients: Base; 5 eggs; 5 tablespoons of sugar; 5 tablespoons of flour; 3 tablespoons of oil; a pinch of salt; a teaspoon of grated lemon zest. Cream; 4 tablespoons of sour cream; puree from a 1 kg pumpkin; baked in the oven; one packet of gelatin granules (10 g); 200 g powdered sugar; decoration; a handful of diced raw pumpkin; 150 ml white wine; 200 g sugar; 2-3 star anise; one packet of transparent Gelle Tort.

Dessert - Pumpkin puree cake with anise flavor by Daria F. - Recipia

Pumpkin Purée Cake with Anise Flavor: A Delicacy You Can't Refuse Preparation time: 30 minutes Baking time: 20 minutes Total time: 2-3 hours (including cooling time) Number of servings: 12 The story of this cake begins with a perfect combination of the sweetness of roasted pumpkin and the mysterious aroma of anise. It is a dessert that blends tradition and innovation, making it perfect for festive meals or for a sweet indulgence on ordinary days. With a light base and a creamy filling, this cake is sure to impress anyone who tastes it. Ingredients: For the base: - 5 large eggs - 5 tablespoons of sugar - 5 tablespoons of flour - 3 tablespoons of oil (preferably sunflower oil) - A pinch of salt - A teaspoon of grated lemon zest For the cream: - 4 tablespoons of sour cream (the idea is to use a rich sour cream for a richer taste) - Purée from a pumpkin of about 1 kg, roasted in the oven - A packet of gelatin granules (10 g) - 200 g powdered sugar For decoration: - A handful of diced raw pumpkin (cut into small pieces) - 150 ml white wine (a dry wine is ideal) - 200 g sugar - 2-3 star anise (for an intense flavor) - A packet of transparent Gelle Tort (for a shiny appearance) Step by step: 1. Preparing the base: Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue mixing until the mixture becomes glossy and firm. In another bowl, beat the yolks with the oil and grated lemon zest. Gently fold the yolks into the beaten egg whites using a spatula to avoid losing air from the mixture. Sprinkle the flour in gradually and mix gently until you obtain a homogeneous batter. Practical tips: Make sure the eggs are at room temperature before using them, as this will help achieve a more stable foam. 2. Baking the base: Preheat the oven to 180°C. Line a baking tray with parchment paper and pour in the batter. Bake for about 20 minutes or until the base is golden and passes the toothpick test. Once cooled, remove the base from the parchment paper and cut it in half. 3. Preparing the cream: In a bowl, mix the sour cream with the powdered sugar until it becomes a smooth cream. From the roasted pumpkin, set aside a handful of diced pieces for decoration, and blend the rest until you obtain a fluffy purée. Hydrate the gelatin in cold water according to the package instructions, then melt it in a bain-marie. Add the melted gelatin to the sour cream and pumpkin purée mixture, mixing gently. Tip: If you want a stronger pumpkin flavor, you can also add a pinch of cinnamon or a dash of freshly grated nutmeg. 4. Assembling the cake: Place the first half of the base in the baking tray. Pour the pumpkin and sour cream mixture on top, then sprinkle with the diced roasted pumpkin. Place the other half of the base on top and press gently to secure it. 5. Preparing the wine and anise syrup: In a small saucepan, combine the white wine, sugar, and star anise. Boil the mixture for a few minutes until a fragrant syrup forms. Remove the star anise and add the diced raw pumpkin. Let it simmer on low heat for 10 minutes, then strain the syrup and drain the pumpkin cubes well. Suggestion: If you want an even more intense flavor, you can also add a splash of vanilla extract or a pinch of freshly grated ginger. 6. Finishing the cake: Add the dissolved Gelle in a little water to the wine syrup. Let it boil for a bit, then pour the mixture over the cake, making sure to distribute the drained pumpkin cubes evenly. Place the cake in the refrigerator for 2-3 hours, during which it will set and the flavors will combine perfectly. 7. Serving: Once cooled, you can cut the cake into desired shapes. It pairs perfectly with a glass of white wine or a fragrant tea. If you want to impress even more, you can decorate each slice with a dollop of whipped cream or a bit of caramel sauce. Nutritional benefits: Pumpkin is an excellent source of vitamin A, essential for eye health, as well as fiber, which aids digestion. Sour cream adds a boost of calcium and healthy fats, while powdered sugar can be replaced with alternative sweeteners for a healthier option. Frequently asked questions: 1. What can I use instead of anise? If you don't like anise, you can use vanilla or cinnamon to add a different flavor to the cake. 2. How can I store the cake? The cake stores well in the refrigerator, covered, for 3-4 days. 3. Can I use canned pumpkin? Yes, you can use canned pumpkin, but make sure it is pure and does not contain additives or added sugar. This pumpkin purée cake with anise flavor is not only a delicious dessert but also a wonderful way to bring a touch of warmth and comfort to your days. Enjoy every slice and savor its unique flavors! Bon appétit!

Category: Dessert Author: Daria F. Views: 1 Date: 07.10.2024

Facebook Pinterest

Categories