Pumpkin sponge cakes with almonds

Category: Confectionery
Pumpkin sponge cakes with almonds

Ingredients

For the test
almond 100 g
wheat flour 130 g
pumpkin puree (ready-made) 200 g
sugar 120 g
vanilla sugar 10 g
eggs (grade 1) 3 pcs
lemon juice 2 tbsp. l.
baking powder 1 tsp
salt pinch
For pumpkin cream
pumpkin puree (ready-made) 200 g
sugar 3 tbsp. l.
eggs 1 PC.
potato starch 2.5 tbsp. l.
vanilla extract 1 PC
lemon juice 2 tbsp. l.
butter 120 g

Cooking method

  • Pumpkin sponge cakes with almondsMake pumpkin puree. For mashed potatoes, pumpkin can be baked, steamed, or boiled. In this recipe, I boiled pumpkin. Peel the pumpkin, cut into pieces, add a little water and boil until soft.
  • Pumpkin sponge cakes with almondsDrain the water. Purée the pumpkin. Add lemon juice. Cool down. In the future, divide the puree into two parts. One part will go into the dough, from the other we will make a cream.
  • Pumpkin sponge cakes with almondsSeparate the whites from the yolks. Beat the yolks well with half the sugar. Add half of the prepared pumpkin puree to the yolks. Mix.
  • Pumpkin sponge cakes with almondsSift flour, add chopped almonds, baking powder and vanilla sugar. Mix. Add the dry mixture in small portions to the mixture of yolks and pumpkin puree.
  • Pumpkin sponge cakes with almondsBeat the whites with the remaining sugar until stable peaks (add sugar in several stages while beating). Add whipped whites in small portions to the pumpkin-flour mixture, stirring gently from bottom to top.
  • Pumpkin sponge cakes with almonds Pumpkin sponge cakes with almondsPour the dough into a lined dish with baking paper. Bake in an oven C preheated to 180 ° C for 40 minutes, until the dough is lightly browned. Place the finished cake with paper on the wire rack. Cover with a fresh sheet of parchment paper. Put a towel on top. Cool down. Turn the cake over. Remove the parchment. Trim the edges of the biscuit, dry in the oven, and then grind in a blender.
  • Pumpkin sponge cakes with almondsPrepare pumpkin cream (you can do this in advance). Take the second part of the prepared pumpkin puree, put in a saucepan, add sugar, vanillin, egg and beat the mixture. Dilute starch in 2 tbsp. l of water and pour in mashed potatoes.
  • Pumpkin sponge cakes with almondsPut the saucepan on a low heat. Brew the cream, stirring constantly, until thickened. Do not boil! You can rub the mass through a sieve to make the cream more smooth. I didn't need it. Pumpkin pudding is ready.
  • Pumpkin sponge cakes with almonds Pumpkin sponge cakes with almonds Beat soft butter (room temperature) until fluffy. Add pumpkin pudding in portions to the butter, beat. The cream is ready.
  • Cut the cake into two equal parts. Smear one part of the cake with cream. Cover with the second part, coat again with cream and sprinkle with biscuit crumbs. Refrigerate for several hours. Then take it out, cut into small cakes and serve with tea or coffee.
  • Pumpkin sponge cakes with almonds

The dish is designed for

8-10 servings

Cooking program:

oven

Note

Use sweet pumpkin varieties. I used Butternut.
The recipe is taken from the Webspoon site with minor changes.

irina23
Checkmark, interesting recipe. Now the pumpkin is on sale, you can try the recipe taken away to your bookmarks. Is the biscuit wet?
Gala
Irina, slightly.
Admin

Galya, well, it looks very nice and appetizing, super photo! although I do not like pumpkin

Thanks for the pleasure to have a look
Gala
Thank you, Tatyana!
Quote: Admin

... although I do not like pumpkin
In vain. Pumpkin pumpkin strife. Butternut is an excellent variety for a pastry chef.

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