Autumn cake with pumpkin and quince

Autumn Pumpkin and Quince Cake - A Delightful Explosion of Flavors

Preparation time: 30 minutes
Baking time: 0 minutes (cooling time included)
Total time: 1 hour (including cooling)
Servings: 8

A Short Story About Pumpkin and Quince Cake

The pumpkin and quince cake is a dessert that combines tradition with the celebration of the autumn season. This cake not only brings a touch of nostalgia but also an explosion of flavors that remind us of the cool autumn days. Pumpkin is a versatile ingredient, rich in vitamins and minerals, while quince adds a subtle sweetness and an unmistakable aroma. Together, these ingredients create an impressive cake, perfect for moments when you want to treat your family or friends.

Necessary Ingredients

*For the crust:*
- 10 biscuits (preferably ladyfingers)
- 100 g margarine
- 200 g roasted and chopped walnuts

*For the filling:*
- 1 cup of liquid cream
- 4 packets of vanilla sugar
- 2 tablespoons of carob powder (optional for a more intense flavor)
- 1 packet of gelatin (10 g)

*For the jelly:*
- 1 packet of jelly for cakes
- 200 g pie pumpkin
- 1 quince
- 200 g sugar
- 2 star anise
- 1 cinnamon stick
- 50 ml water (for boiling)
- 100 ml cold water (for gelatin)

Preparing the Crust

1. Start by crushing the ladyfingers. You can use a food processor or place them in a bag and crush them with a rolling pin. Make sure to achieve a fine mixture without large pieces for a uniform crust.
2. In a bowl, mix the crushed ladyfingers with the roasted and chopped walnuts. This mixture will give the cake a rich flavor and a crunchy texture.
3. Melt the margarine in a bain-marie or microwave and add it to the biscuit mixture. Mix well until everything is homogeneous. This step is essential as the margarine will act as a binder.
4. Transfer the mixture to a detachable ring mold (18 cm diameter) and press it firmly with the back of a spoon, ensuring it forms a compact and even layer.

Preparing the Filling

1. In a bowl, whip the liquid cream with the vanilla sugar until stiff peaks form. This will add a sweet taste and an airy texture to your cake.
2. Hydrate the gelatin in 100 ml of cold water, letting it sit for 5-10 minutes. Then, melt the gelatin in a bain-marie, making sure not to boil it.
3. Once the gelatin is completely melted, gradually add it to the whipped cream, mixing continuously to avoid lumps. This is an important step to achieve a uniform filling.
4. Divide the mixture into two equal parts. Pour the carob powder over the first half and mix well. Carob not only provides a chocolate-like flavor but also adds additional nutrients, being a healthy alternative to cocoa.
5. Pour the first half of the filling (the white one) over the crust, and then add the second half (the one with carob) on top. Use a spatula to smooth out the top layer.

Preparing the Jelly

1. Peel the pumpkin, slice it thinly, and then cut it into cubes. This will give the cake a soft texture and a sweet taste.
2. Grate the quince using a small grater. Quince is a fragrant fruit that adds extra flavor.
3. In a saucepan, add the pumpkin cubes, grated quince, sugar, and 50 ml of water. Boil over medium heat, stirring occasionally, until the pumpkin becomes soft.
4. Once the mixture starts to boil, reduce the heat to low and add the cinnamon stick and star anise. These spices will enhance the flavor of your jelly.
5. When the syrup starts to thicken, add the jelly packet dissolved in 100 ml of warm water. Let everything come to a boil, then remove from heat. This jelly will add a shiny touch to your cake.

Final Assembly

1. Pour the hot jelly over the cake, ensuring it is evenly distributed.
2. Cover the cake with plastic wrap and refrigerate for 30 minutes or, ideally, overnight. This cooling time will allow the flavors to blend perfectly and the jelly to set well.

Serving and Suggestions

Once the cake is completely cooled and set, carefully remove the detachable ring. Slice and serve it as is or alongside a portion of freshly whipped cream for an added touch of luxury.

Frequently Asked Questions:

1. Can I use another type of nuts instead of walnuts?
- Yes, you can use almonds or hazelnuts, depending on your preferences.

2. How can I make the cake vegan?
- You can replace the margarine with vegan butter and the cream with a plant-based alternative, such as coconut cream.

3. What drinks do you recommend to accompany this cake?
- A cup of fruit tea or a sweet wine would perfectly complement the flavors of the cake.

Nutritional Benefits

This cake is rich in fiber due to the pumpkin and quince, which are also excellent sources of antioxidants. Walnuts provide healthy fats, while carob offers additional benefits, being known for its digestive improvement effects.

In conclusion, the autumn pumpkin and quince cake is not only a delicious dessert but also an excellent way to celebrate the season, bringing warm and comforting flavors to your table. Don't hesitate to try it and share this delight with your loved ones! Enjoy!