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Pumpkin seed cake with apricot jam (Kuerbiskern-Marillentorte)

Pumpkin seed cake with apricot jam (Kuerbiskern-Marillentorte)

Category: Confectionery
Kitchen: austrian
Pumpkin seed cake with apricot jam (Kuerbiskern-Marillentorte)

Ingredients

Dough:
Butter 250 g
Medium sized eggs 4 things.
Sugar 250 g
Pumpkin seeds (crushed) 150 g
Wheat flour 150 g
Corn starch 50 g
Impregnation:
Sugar 50 g
Water 50 ml
Rum 1 tbsp. l.
Glaze:
Egg white 1 PC.
Powdered sugar 300 g
Lemon juice 2 tsp
Rum 2 tsp
Styrian pumpkin seed oil 1.5 tsp.
Interlayer:
Apricot jam 300 g

Cooking method

  • Styria is lucky. This beautiful and fertile land has a wonderful gastronomic symbol, juicy and bright. It is a pumpkin, in German Kürbis.
  • The most important part of Styrian gourd is its seeds, which are unusually dark, brownish green. They make a unique pumpkin seed oil - thick, fragrant and dark green to black, which is why it is also called the "black gold of Styria". As is the case with olive oil, pumpkin seed oil is most valued for its first cold pressing. Since 1992, Styrian pumpkin seed oil has been granted the status of a Protected Geographical Name and is protected along with the gastronomic heritage of other European countries such as Greek feta cheese and Italian ham San Daniele. All bottles with the correct Styrian specialty are labeled accordingly.
  • Pumpkin seed cake with apricot jam (Kuerbiskern-Marillentorte)
  • The Styrians use their magic oil very widely - both in the kitchen, cooking a variety of dishes, and already at the table, adding it to ready-made food. Pumpkin oil and crushed pumpkin seeds add new flavors to confectionery. Try this cake and Styrian cream and see for yourself!
  • Making a cake.
  • Dough:
  • Sift flour, add chopped pumpkin seeds and cornstarch.
  • Beat the butter with sugar until smooth, gradually add the eggs, and then the flour mixture.
  • Line the bottom of the form (20-22 cm in diameter) with baking paper. Pour the prepared mixture and bake at 180 ° C for about 50 minutes.
  • Cool the cake and cut into two (like mine, I halved the recipe) or three parts.
  • Soak each part, and brush with apricot jam.
  • Impregnation:
  • Bring water to a boil, add sugar and stir until completely dissolved. Add rum and chill.
  • Glaze:
  • Mix the powdered sugar with protein, rum, lemon juice until very smooth and add a teaspoon of pumpkin seed oil.
  • Collect the cake and cover with icing. You can decorate as you like.
  • Pumpkin seed cake with apricot jam (Kuerbiskern-Marillentorte)

Note

Anatoly Gendin. Styria * Austria... Gastronomic guide.

Chuchundrus
All that remains is: nyam: lick your lips. I can't find such magic oil, and I can't get so many pumpkin seeds. looks super appetizing
ang-kay
Otpadbashki!
Gala
Quote: Chuchundrus

.... you can't get so many pumpkin seeds
but you can buy ready-made
Chuchundrus, ang-kay
ang-kay
What else would you do?
Gala
Angel, here is Shaw, specifically, you mean?
Pulisyan
Check mark, dear, the cake is very unusual, I would try it with pleasure. Only it seems that you have no apricot jam in your composition ... how much do you need?
Rada-dms
You want to run from one color and cook immediately! bookmark!
Gala
Sashawhat big-eyed! Thank you for seeing, I forgot to write it.
Gala
Quote: Rada-dms

One color makes you want to run away and cook immediately!
Yeah ... butter gives such an incomparable pistachio color!
Rada-dms, you gotta run!
NataliARH
Check mark! both me and I like me today, too, pumpkin hell
Gala
Natasha,
I love pumpkin very much, and I almost always have it in stock. With it, you can cook a huge number of varied and delicious dishes. But the use of oil and seeds was a discovery for me.
Ilona
+ Gala +, an interesting use of seeds, an unexpected one. only now I don’t understand in any way, but what is the dough here? Like cupcake or shortbread? Not ... kind of not sandy.
Gala
Ilona, the dough is more like a shortbread, especially the next day. The taste seemed to me similar to (these were previously sold) glazed sand strips or Leningradsky cake.
AnaMost
And I baked it !!! sorry that half a portion ...
I liked it very much! It turned out so delicate and crumbly, mmmm ..

But on my own I want to add that next time I will put less oil or more flour - a bit fat, because the seeds also give fat.
And it is also sweet and soft in itself, you do not even need to impregnate it - although it is delicious with impregnation - but this is straight for the inveterate sweet tooth ...

Overall, I love it!
Pumpkin seed cake with apricot jam (Kuerbiskern-Marillentorte)Pumpkin seed cake with apricot jam (Kuerbiskern-Marillentorte)Pumpkin seed cake with apricot jam (Kuerbiskern-Marillentorte)
Thank you!
Gala
Anya, the beauty! Thanks for the photo!
Quote: AnaSamaya

next time I will put less butter or more flour - a little fat,
For me, oil is also too much. But I left everything in the recipe as in the original, maybe someone is fine, but I made adjustments for myself.
Quote: AnaSamaya

And it is also sweet and soft in itself, you do not even need to impregnate it - although it is delicious with impregnation - but this is straight for the inveterate sweet tooth ...
And then I agree, he is very sweet! It is necessary either to reduce the amount of jam, or the amount of sugar in the impregnation. I really like "wet" cakes, so I will not refuse impregnation, only I will reduce the amount of sugar. In general, the cake is wonderful! I liked it too.

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