Pumpkin cake

Category: Bakery products
Pumpkin cake

Ingredients

flour, premium 600 g
yolks 4 things.
cream 10% 50 ml
dry yeast 6 g
soft butter 50 g
cottage cheese 140 g
peeled pumpkin 400 g
raisins 100 g
sugar 120 g
salt 1/3 tsp
vanillin 1 g

Cooking method

Pumpkin cake
Make mashed potatoes from the pumpkin in any way you like, do not drain the liquid. You should get 250-300 gr. ready-made puree.
Pumpkin cake
Add cream, soft butter, sugar, salt and vanillin to the pumpkin puree. All foods should be at room temperature. To stir thoroughly.
Then add yeast, yolks and cream cheese. Food should be at room temperature. Mix thoroughly by hand or with a mixer until smooth.
Pumpkin cake
Separate 100 g from the total amount of flour, and the remaining 500 g. sift and mix into the liquid part in two steps. Knead the dough thoroughly. You may need a little more flour or a little less. As a result, you should get a tender, but at the same time viscous and even sticky dough.
Tighten the container with the dough with cling film and put in heat for 1-1.5 hours, until the volume increases by 1.5-2 times.
While the dough is fine, rinse and soak the raisins in cold water. Soak the raisins, not steam them.
Pumpkin cake
As soon as the dough rises, gently knead it, add the raisins dried and boned in flour, knead well.
Pumpkin cake
Arrange the dough into shapes, I have 2 pieces. with a diameter of 10 cm and one with a diameter of 14 cm.
Pumpkin cake
Cover the molds with foil and heat for 60 minutes.
In the meantime, preheat the oven to 180 degrees and carefully transfer the molds with the matched dough there. Bake for 30 minutes, but check the willingness with a stick, since everyone's ovens are different.
Pumpkin cake
Cover the finished cakes with a towel, cool slightly. Then carefully remove from the mold. Cool completely by wrapping or covering with a towel.
Pumpkin cake
Cover well-cooled cakes with glaze, good with lemon flavor and decorate as you wish. The pumpkin cake retains its delicate, airy texture for several days.

Note

The dish is designed for 4 cakes of 345 grams each

Gala
Tatyana, what handsome Easter cakes!
I love pumpkin baked goods
Tatyana1103
Galina
I made friends with a pumpkin about 15 years ago and then we planted a family now without pumpkin anywhere In baking it is not felt (this is for those who cannot stand it), but the dough makes it just airy. The cake is very tender and not very crumbly. Happy Easter
Gala
I also love pumpkin very much and everyone loves mine, I make different dishes with it all the time. I love baking with it, I made pumpkin women (like rum) super.
Corsica
Tatyana, beautiful Easter cakes! Tall, even, with a beautiful dome, everything is as if on selection - one to one, good.
Tatyana1103
Ilona
Working with Easter cakes gave pleasure and the result pleased too I hope someone from pumpkin lovers will try to cook
Rada-dms
Tanyusha, I really liked the recipe!
I planned to do it as soon as I cut the next pumpkin.
Tatyana1103
Olenka Easter cake without problems, but at the same time tasty, moderately moist and not crumbly For Easter, I made several types of Easter cakes (as always) this was eaten first
Vesta
Thanks for the recipe! I decided to try it today. It's a pity that I can't insert a photo from my phone. I have silicone molds, it turned out 3 pieces, I have not tried it myself, but my daughter-in-law said that it was very tasty.
Tatyana1103
Svetlana I am glad that Pekita liked the cake for health

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