Delight with roasted pumpkin cream
If you are looking for a dessert that combines the flavors of autumn with a slightly creamy texture, today's recipe is perfect for you! This delight with roasted pumpkin cream will not only delight your taste buds but will also bring a touch of warmth to the cool days. Whether you want to impress friends at a special dinner or indulge in a sweet snack, this recipe is the ideal solution.
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 10
Ingredients:
For the base:
- 5 eggs
- 5 tablespoons of sugar
- 3 tablespoons of flour
- 1 tablespoon of carob powder
- 1 heaped tablespoon of almond flour
- a pinch of salt
- 1 tablespoon of oil
For the pumpkin cream:
- 2 slices of roasted pumpkin (about 300 g)
- 1 tablespoon of sugar (for the pumpkin)
- a pinch of sugar
- 2 star anise
- 100 ml liquid cream
- 1 packet of gelatin (10 g)
For the second cream:
- 200 ml liquid cream
- 2 tablespoons of carob powder
- 1 tablespoon of powdered sugar with vanilla flavor
- 1 packet of gelatin (10 g)
Decoration:
- Pumpkin jam
- Roasted and chopped almonds
Step by step for a perfect result:
1. Preparing the base:
Start by preheating the oven to 200°C. In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue mixing until you achieve a firm meringue that does not fall when you turn the bowl.
2. Adding the yolks:
In another bowl, mix the yolks with a tablespoon of oil and gently fold them into the meringue. Do this with a spatula, being careful not to let the air trapped in the meringue escape.
3. Incorporating the dry ingredients:
Sift the flour mixed with almond flour and carob powder over the meringue mixture. Add the dry ingredients gradually, mixing gently until well combined.
4. Baking the base:
Pour the batter into a springform pan lined with baking paper. Bake at high heat for 5 minutes, then reduce the temperature to 180°C and bake for another 20 minutes, until the base is evenly baked. You can check if it’s done by doing the toothpick test.
5. Cooling the bases:
After baking, let the base cool in the pan for 10 minutes, then release the springform ring and let it cool completely on a wire rack.
6. Preparing the pumpkin cream:
Remove the flesh from the roasted pumpkin slices. Cut a handful into small cubes and set them aside for decoration. Place the rest of the flesh in a blender and blend until you obtain a smooth puree.
7. Whipping the cream:
Whip 100 ml of cream until stiff, then mix it with the pumpkin puree. Hydrate the gelatin in 100 ml of cold water, then melt it in a water bath and incorporate it into the pumpkin mixture.
8. Assembling the cake:
Cut the cooled base horizontally into 3 equal discs. Place the first disc in the baking pan. Pour a layer of pumpkin cream and add the reserved pumpkin cubes. Place the second disc on top and gently press down.
9. Preparing the second cream:
Whip 200 ml of cream until stiff. Add the flavored powdered sugar and carob powder. Hydrate the gelatin in 100 ml of cold water and melt it in a water bath, then incorporate it into the mixture.
10. Finalizing the cake:
Pour the carob cream over the second disc. Place the last disc on top and gently press down. Spread a layer of pumpkin jam on top and sprinkle the chopped roasted almonds.
11. Cooling and serving:
Let the cake cool in the refrigerator for a few hours, preferably overnight. When well set, cut it into slices and serve it with a glass of white wine or a herbal infusion for a perfect contrast.
Useful tips:
- Make sure all ingredients are at room temperature for a uniform consistency.
- You can replace almond flour with nut flour or regular flour, but the taste will be different.
- If you don’t have carob powder, you can substitute it with cocoa, but the dessert will have a more intense chocolate flavor.
Nutritional benefits:
Pumpkin is rich in vitamins A and C, making it an excellent ally for immunity. It is also low in calories, making it a healthy choice for desserts.
Frequently asked questions:
1. Can I use canned pumpkin?
Yes, but make sure it has no added sugar or preservatives.
2. How can I store the cake?
Keep it in the refrigerator in an airtight container to maintain its freshness.
This delight with roasted pumpkin cream will enchant you with its delicate flavors and light texture. Whether you choose to enjoy it alone or share it with loved ones, each slice will bring joy and warmth to your soul. Enjoy!
If you are looking for a dessert that combines the flavors of autumn with a slightly creamy texture, today's recipe is perfect for you! This delight with roasted pumpkin cream will not only delight your taste buds but will also bring a touch of warmth to the cool days. Whether you want to impress friends at a special dinner or indulge in a sweet snack, this recipe is the ideal solution.
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 10
Ingredients:
For the base:
- 5 eggs
- 5 tablespoons of sugar
- 3 tablespoons of flour
- 1 tablespoon of carob powder
- 1 heaped tablespoon of almond flour
- a pinch of salt
- 1 tablespoon of oil
For the pumpkin cream:
- 2 slices of roasted pumpkin (about 300 g)
- 1 tablespoon of sugar (for the pumpkin)
- a pinch of sugar
- 2 star anise
- 100 ml liquid cream
- 1 packet of gelatin (10 g)
For the second cream:
- 200 ml liquid cream
- 2 tablespoons of carob powder
- 1 tablespoon of powdered sugar with vanilla flavor
- 1 packet of gelatin (10 g)
Decoration:
- Pumpkin jam
- Roasted and chopped almonds
Step by step for a perfect result:
1. Preparing the base:
Start by preheating the oven to 200°C. In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue mixing until you achieve a firm meringue that does not fall when you turn the bowl.
2. Adding the yolks:
In another bowl, mix the yolks with a tablespoon of oil and gently fold them into the meringue. Do this with a spatula, being careful not to let the air trapped in the meringue escape.
3. Incorporating the dry ingredients:
Sift the flour mixed with almond flour and carob powder over the meringue mixture. Add the dry ingredients gradually, mixing gently until well combined.
4. Baking the base:
Pour the batter into a springform pan lined with baking paper. Bake at high heat for 5 minutes, then reduce the temperature to 180°C and bake for another 20 minutes, until the base is evenly baked. You can check if it’s done by doing the toothpick test.
5. Cooling the bases:
After baking, let the base cool in the pan for 10 minutes, then release the springform ring and let it cool completely on a wire rack.
6. Preparing the pumpkin cream:
Remove the flesh from the roasted pumpkin slices. Cut a handful into small cubes and set them aside for decoration. Place the rest of the flesh in a blender and blend until you obtain a smooth puree.
7. Whipping the cream:
Whip 100 ml of cream until stiff, then mix it with the pumpkin puree. Hydrate the gelatin in 100 ml of cold water, then melt it in a water bath and incorporate it into the pumpkin mixture.
8. Assembling the cake:
Cut the cooled base horizontally into 3 equal discs. Place the first disc in the baking pan. Pour a layer of pumpkin cream and add the reserved pumpkin cubes. Place the second disc on top and gently press down.
9. Preparing the second cream:
Whip 200 ml of cream until stiff. Add the flavored powdered sugar and carob powder. Hydrate the gelatin in 100 ml of cold water and melt it in a water bath, then incorporate it into the mixture.
10. Finalizing the cake:
Pour the carob cream over the second disc. Place the last disc on top and gently press down. Spread a layer of pumpkin jam on top and sprinkle the chopped roasted almonds.
11. Cooling and serving:
Let the cake cool in the refrigerator for a few hours, preferably overnight. When well set, cut it into slices and serve it with a glass of white wine or a herbal infusion for a perfect contrast.
Useful tips:
- Make sure all ingredients are at room temperature for a uniform consistency.
- You can replace almond flour with nut flour or regular flour, but the taste will be different.
- If you don’t have carob powder, you can substitute it with cocoa, but the dessert will have a more intense chocolate flavor.
Nutritional benefits:
Pumpkin is rich in vitamins A and C, making it an excellent ally for immunity. It is also low in calories, making it a healthy choice for desserts.
Frequently asked questions:
1. Can I use canned pumpkin?
Yes, but make sure it has no added sugar or preservatives.
2. How can I store the cake?
Keep it in the refrigerator in an airtight container to maintain its freshness.
This delight with roasted pumpkin cream will enchant you with its delicate flavors and light texture. Whether you choose to enjoy it alone or share it with loved ones, each slice will bring joy and warmth to your soul. Enjoy!