Pumpkin curd cake (Kasekuchen mit Kurbis)

Category: Confectionery
Kitchen: german
Pumpkin curd cake (Kasekuchen mit Kurbis)

Ingredients

flour 300g
sugar 200g
sour cream 150g
butter 250g
eggs 6 pcs
cottage cheese 500g
pumpkin 250g
starch 20g
vanilla sugar 10g
cognac (rum) 25g
dried apricots 100g
Walnut 100g
powdered sugar 50g

Cooking method

  • Delicate airy cake that can be baked as a cake or as individual cakes. I made in silicone cake tins and in the Cake Tower Maker. Soak dried apricots for 5-10 minutes in boiling water, finely chop. Finely grate the pumpkin and simmer in the microwave for 3 minutes at full power. Mix flour with 200 g of chopped cold butter, 50 ml of sour cream, 100 g of sugar and 3 yolks. Put in the refrigerator for 30 minutes. Beat the cottage cheese with a mixer with 100 ml of sour cream, 100 g of sugar, 3 eggs, 50 g of butter, starch and vanilla sugar. Add chilled pumpkin, dried apricots, cognac and walnuts. Roll out the dough in shape, forming sides. Put the curd mass and put in a preheated oven at 180 * C for 30-35 minutes. Beat the remaining egg whites with the powdered sugar, spread over the cake and continue to bake for another 10-15 minutes. Leave in the oven with the door open for 15 minutes. I did 6 minutes in the Cake Tower Maker Princess from a cold state and left it in the closed but turned off cake maker for another 4 minutes. I did not add whipped proteins (they will burn). The resulting cakes were folded in a turret, layered with apple jam. She baked in silicone molds for 30 minutes, anointed with whipped protein and baked for another 10 minutes.


NataliARH
Linadoc, Now you and Masha will infect the entire site with cakes !!!
Linadoc
NataliARH, well, so delicious and sooo fast!

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