Cake "Chiffon pumpkin"

Category: Confectionery
Chiffon Pumpkin Cake

Ingredients

for a biscuit: all products should be at room temperature !!!!
flour 240 gr.
+ starch 2 tbsp. l.
sugar 140 gr.
baking powder 1 tbsp. l.
vanilla sugar 1 sachet
* mix all these dry ingredients and sift through a sieve 3 times
yolk 5
pumpkin puree 300 gr.
odorless vegetable oil 125 ml
lemon zest 1 tsp
* Beat all these wet ingredients with a mixer at high speed. 8
protein
+ sugar 45 gr.
* Beat all these wet ingredients with a mixer at high speed.
mold with a diameter of 28 cm. Do not lubricate.
for cream between cakes No. 1:
cream cheese 150 gr.
powdered sugar 1 tbsp. l.
cream 35% 100 ml.
some lemon peel
coarsely chopped walnuts optional
for coating on the sides and top:
cream 35% 250 ml
powdered sugar 2-3 st. l.
some ground walnuts
for the pumpkin ball marinade:
cognac or brandy 2 tbsp. l.
lemon juice 2 tbsp. l.
natural honey 1 tbsp. l.

Cooking method

  • using a special spoon, cut balls out of the pumpkin.
  • prepare a marinade from these ingredients and marinate the boiled pumpkin balls in it.
  • chop 300 gr. peeled pumpkin into small pieces. pour water and cook for 20-25 minutes (and balls too). discard in a colander. let it drain well. puree (put the balls in a container) in a blender. then rub through a sieve
  • prepare a marinade from these ingredients and marinate the boiled pumpkin balls in it.
  • biscuit:
  • prepare all ingredients as directed.
  • combine the oil-yolk mass with dry ingredients. a smooth, airy dough is obtained.
  • beat the whites until firm peaks. the mass should be smooth and shiny. but not dry.
  • add 1/4 of the whipped proteins to the butter dough and mix with a spatula by folding until smooth. add the rest of the proteins and mix in the same way.
  • pour the dough into a mold. which should not be lubricated with anything. it is necessary for that. so that the dough sticking to the walls of the mold rises up and does not fall off.
  • bake in a preheated oven at 160aboutFrom 45 minutes in top-bottom mode. willingness to test with a stick. I baked this biscuit for a little over 55 minutes. but consider the individual characteristics of your oven.
  • Turn the finished biscuit right in the mold upside down and cool completely on the wire rack.
  • assembly:
  • trim the sides in a circle. free from the form.
  • gently and very thinly remove the top baked biscuit layer / 1.5 cm /. grind it into crumbs and mix with nuts. we will need this to decorate the sides and top of the cake. cut the remaining biscuit horizontally into 2 equal parts. grease the bottom cake with cream No. 1 and sprinkle with nuts, cover with the top cake.
  • cream No. 1:
  • Beat all ingredients with a mixer.
  • cover the top and sides with whipped sugar. powder to firm peaks with cream. beautifully sprinkle the sides with a mixture of biscuit crumbs and nuts.
  • decorate the top with pumpkin balls and sprinkle with nut-biscuit crumbs.
  • I cut the cake right away! the cakes are moist and absolutely do not require impregnation!

The dish is designed for

12

Time for preparing:

90

Note

Chiffon Pumpkin Cake

Arka
Nata, I don't know where to write this cry from the heart! ..
It seems that this topic is closer.
Was last weekend in Riga, we have chosen one wonderful bakery for breakfast
I tried carrot cake there
like this Chiffon Pumpkin Cake

Now directly cry: Nata-a-a-asha! Make me such a cake - so modestly I asked
I will tell you my feelings, I'm sure you, as a Confectioner with a capital letter, can imagine.
Carrot biscuit - very delicate, moist, airy - I am sure that it is made according to the principle of chiffon. It melts in the mouth, no lumps are felt, which means that the carrots are mashed.There was some other noble aftertaste, barely perceptible - but not for me, I still could not determine what it was - impregnation with alcohol, something nutty? I didn't understand ... but a very unobtrusive taste ...

Cream - it looks like some kind of mixture of custard and cream (or mascarpone), in what proportions, I don't know, and are there such creams? ..

Here! ..

I really want a cake, but how can I cope without you?
Save from death from starvation! 🔗
natapit
To help - you need to bake!

1.: yes: No problem with a biscuit, just replace the pumpkin with a carrot, and if you find grape seed oil mmm ... the aroma and taste is divine ... but not very important, although great!

2. Nut impregnation .... here you have to think, I would rather add to the biscuit itself a little nut flour (almonds or hazelnuts ground with sugar. Powder) + alcohol in cream or impregnation, but rather like Cointreau, a colorless liqueur with orange aroma or liqueur of my favorite kumkavat, it will go very well with carrots! Yes. if you add nut flour, then reduce the usual one accordingly!

3. Cream - Cremeux from white chocolate. if interested, then I will write how to cook it, this is awesomely delicious cream!

Or wait, I'll bake such a cake at the end of the week, there is a reason, my girlfriend is leaving for Ukraine forever!

PS just now considered - the bottom cake is completely different, maybe it is nutty?
Albina
A very tempting cake, but in our family I practically eat pumpkin alone, to my regret. Therefore, I very rarely buy and cook it.
Arka
Quote: natapit

To help - you need to bake!
.....
PS just now considered - the bottom cake is completely different, maybe it is nutty?
Urrraaaaaaaaaaa! Nata will bake! I'm waiting for the recipe, I'm already exhausted!

Bottom cake from my favorite (for cooking) dough, like in your crostat - whack with a blender and you're done!
It's just that the biscuit cakes are so tender that they needed a sand layer as a base - as I understand this "trick" of the confectioners

Quote: Albina

A very tempting cake, but in our family I practically eat a pumpkin alone, to my regret. Therefore, I very rarely buy and cook it.
Albina, I'm sure that the pumpkin is invisible in the cake, and yours will feel anything, just not a pumpkin!
Kamusik

Arkauntil Natasha posted her recipe, maybe this one will help you out?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=167111.0

On my own, I think that grated carrots should also be mashed!
Arka
Quote: natapit

Cream - Cremeux from white chocolate. if interested, then I will write how to cook it, this is awesomely delicious cream!
interested! come on! 🔗

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