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Mix eggs with sugar and oil until you get a fluffy cream.
Add the pumpkin, then the milk and mix well.
Add flour mixed with baking powder, cinnamon and salt. We get a homogeneous dough.
We put the composition in two cake shapes measuring 25x12x8 cm.
Bake the cakes over medium heat for an hour.
Then remove the molds from the oven and let them cool for approx. 15 minutes.
Then take the cakes out of the molds, let them cool well, and when they are cold, dust them with sugar.
The pumpkin cake with cinnamon flavor is a wonderful, fragrant and delicious dessert!
Fluffy pumpkin cake
A fluffy cake, as the dwarf likes, with a discreet pumpkin and cinnamon flavor. Ever since we reintroduced the egg, he has been fascinated by "rice cake" as he calls it. This recipe gave me some headaches in the sense that I had to replace white wheat flour and I chose a mixture of rice flour and corn starch. The cake, which I baked in a cake tray, can be syruped and put on cream to turn into a cake at any time. For now, the dwarf enjoys it that way.
* all ingredients at room temperature
* 26 cm cake tray, guguluf tray also works
* the granulation of rice flour can vary from one company to another depending on the consistency of the final product, next time you can add a little flour or a few tablespoons of water
5 grams of sugar
1 tablespoon oil
40 g of cornstarch
40 grams of rice flour
90 gr of pumpkin puree (obtained either from baked pumpkin or steamed if cooked then it must be drained as well as possible)
1/2 teaspoon baking powder
1 teaspoon cinnamon flavored sugar
30 grams of sugar
1 teaspoon bourbon vanilla sugar
First and foremost I prepared and measured the ingredients to have them at hand. Then I arranged the tray in which I was going to bake the cake.
I mixed rice flour with starch and baking powder. I sifted them in a deep and not very wide bowl. I added the pumpkin puree, sugar, cinnamon sugar and oil. I then put the yolks one by one and mixed well until I got a dough the consistency of a cream. Be careful not to get lumpy!
This is when I turned on the oven. 170 degrees or low to medium heat.
In a plastic bowl I beat the egg whites, gradually adding sugar. I then incorporated the egg whites into the pumpkin cream in three tranches, stirring from the bottom up. Mix well, however, to combine everything. After I put the composition in the tray, I mixed it with the blade of a knife to place the cake. If you have an OK tray, then lift it to one side and let it sit a few times and let the excess air out.
I baked for about 35-40 minutes, until it passed the toothpick test.
After it cooled down, I cleaned the edges with a serrated knife and offered it to the lustful dwarf.
Pumpkin and chocolate cake
Because we are in the magical period of the year, waiting for the beautiful winter holidays, I propose a cake with pumpkin and chocolate, with a truly magical look. Lovers of pumpkin delicacies will definitely appreciate this cake, and if you decide to make it for the holiday meal, guests will be pleasantly surprised.
I am sure that this dessert, soft, fluffy and fragrant will be appreciated by Santa.
Although it seems complicated to make, I assure you that it is not and it is really worth trying the recipe.
How to make the recipe for cake with grated apples and cinnamon & # 8211 fluffy and fragrant?
How to prepare and weigh apples for cake with grated apples?
Depending on the variety of apples, their size and how juicy they are you will need 4-6 apples. I washed the apples, cleaned them and put them on the large grater. I squeezed them well. The amount of 400 g of apples is for ready-grated and squeezed apples.
Because it is very important that the apples are very well squeezed, I insisted on writing you these little tips. I also got a good cup of apple juice that my son drank right away.
How to prepare the dough for cake with grated apples?
First, heat the oven to 180 C (heat up + down + ventilation) and the average stage for gas ovens. Separate the eggs. Put the yolks in a small bowl, rub with oil and flavor with grated lemon peel.
The egg whites are placed in a large bowl (of the robot) and beat hard with a pinch of salt. When the foam is thick, add the sugar and 1 sachet of vanilla sugar (or a teaspoon of extract) and continue beating until you get a thick and shiny foam like meringues (if you turn the bowl over your head so that no foam flows into your head). ).
Gradually add the egg yolks (rubbed with oil and grated lemon peel) and mix for a few seconds at medium speed. No more mixer! Sift the flour (all at once) and mix gently with the spatula from bottom to top until incorporated. DO NOT put baking powder! The air accumulated in the egg white foam is the best natural growth agent!
Then add the grated apples and cinnamon powder. Mix gently.
How do we prepare the recipe for fine cake with pumpkin and walnut?
- We break the eggs, we separate the egg white from the yolk.
- Add a pinch of salt over the yolks and mix a little. We leave them aside to intensify their color.
- Beat the egg whites well (with a robot or using a mixer). When the egg whites are beaten, add the sugar and continue beating, until you get a glossy foam, and the sugar is completely dissolved.
- Over the yolk add the melted butter, little by little, just like the mayonnaise. Then add vanilla, cinnamon, milk, walnuts, grated pumpkin, while mixing everything well. Then add half of the beaten egg whites and mix gently, from bottom to top. Add the rest of the egg whites and mix.
- We add the flour together with the baking powder, lightly, little by little, in the rain, during which time we mix everything.
- In a form or tray lined with baking paper put the mixture obtained.
- Bake in the oven for 30-40 minutes at a temperature of 190-200 degrees Celsius.
- Check if it's baked with a toothpick.
-At the end we sprinkle vanilla flour with sugar, after which you can make another decoration using a template and powdering with cocoa or cinnamon. If you do not have a template, put a few leaves and then powder with sugar.
-Apples can be used instead of pumpkin, but well drained of juice.
-When serving, you can also add a word of vanilla whipped cream or a globe of vanilla ice cream & # 128578
And I invite you to see the video recipe, to see everything I do. You can subscribe to my youtube channel if you like these recipes & # 128578
Recipes with Gina Bradea & raquo Recipes & raquo Fine check with pumpkin and walnut, the recipe of yesteryear
Pumpkin cake (gluten free, egg, dairy)
Autumn came and brought with it warm yellow-brown and orange colors. From the kitchen comes the aroma of pumpkin and cinnamon. A simple and delicious cake, only good to enjoy with grandma and great-grandmother on a fasting day.
- 250 gr pumpkin puree
- 250 gr rice flour
- 150 ml water
- 50 ml oil
- 100 gr sugar (or less or more, according to everyone's taste)
- 1 sachet of baking powder (for 500 gr of flour)
- 1 sachet of Bourbon vanilla sugar
- 1 sachet of sugar with cinnamon
- 50 gr coarsely chopped walnuts with a knife
- 15 gr dark chocolate given on a large grater (according to allergies)
* Walnuts and chocolate are optional. The check comes out very well even without them.
- Pumpkin, peeled and seeded, cut into cubes, steamed. It is ready when the blade of a knife or fork passes through it easily.
- When it is ready, pass the pumpkin with a fork, leave it to cool while the rest of the ingredients are prepared.
- Mix flour, baking powder, sugar, vanilla bourbon sugar and cinnamon.
- Add the cold pumpkin puree, water, oil and mix well.
- Add walnuts and grated chocolate. Stir again lightly, enough to incorporate with the rest of the ingredients.
- Put the cake in the pan and bake at 170 degrees until it passes the toothpick test.
- Serve cold. For decoration powdered sugar or melted chocolate. Due to lack of time, most of the time we eat it unpowdered, unglazed. Enjoy!
- For the dough:
- 300 gr butter
- 120 ml oil
- 200 ml water
- 600 gr flour
- 2 yolks
- 1 sachet of baking powder
- 1 teaspoon baking soda tip
- 2 teaspoons vanilla essence
- 1 tablespoon sugar
- ½ teaspoon salt
- For the filling:
- 800 gr pumpkin pie
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 3 tablespoons gray
We prepare the dough for Strudel with pumpkin and cinnamon.
Put the butter in a bowl over low heat and let it melt, then put
half of the melted amount in a bowl, and over the other half on the fire we put the oil and a handful of flour.
Mix well so as not to make lumpy flour, then lift the pot off the heat and leave it to cool.
Put the yolks, sugar, salt and mix over the butter in the bowl. Add water, grated orange peel and lemon, then gradually flour mixed with baking powder and baking soda.
Knead an elastic and non-sticky dough. It must be softer, in fact when it no longer sticks to the hands, we do not add
Grease the work table with a little oil and spread the dough with a rolling pin, in a sheet as thin as a knife blade.
Over half of the dough spread evenly half of the cooked composition, then fold the other half of the dough over the filling, press slowly with the mainle to stick and do the same, ie put half of the remaining composition over half of the alual, fold the other part of the dough over the composition and so on until we exhaust the composition and we can no longer fold the dough.
Pumpkin strudel and cinnamon
I've done this four times.
Put the dough in the bowl, cover it with foil and put it in the fridge until the composition hardens with
which I greased (about 30-40 minutes)
We prepare the filling for Strudel with pumpkin and cinnamon.
Peel a squash, grate it and squeeze the juice.
Put the grater in a bowl over medium heat, add the sugar and cinnamon and mix slowly.
Leave on the fire until the syrup is formed and the pumpkin softens, then add the semolina, remove from the heat and leave the bowl to cool.
Assembling and baking Strudel with pumpkin and cinnamon
Take the dough out of the fridge and divide it in two.
We spread each part of the dough in a rectangular sheet, on the work table, but over baking paper (I forgot to put the paper in the first part and I transferred it hard in the tray).
Put half of the pumpkin composition in the middle of the sheets and cut the edges of the sheets into 1.5 cm strips, which we put together over the pumpkin in the form of a braid.
Place the pies in the pan with the baking paper and bake at 180 degrees for 40 minutes.
I powdered them cold with sugar, with vanilla flavor.
Check with Pumpkin, Walnut and Raisins
Fluffy cake with baked pumpkin, walnut, cinnamon and raisins, a dessert not missing from family meals. I prepare this dessert only when the pumpkin pie appears in the market. There is also the & # 8220frozen & # 8221 version, but I don't like it, I prefer to enjoy the aroma of baked pumpkin. So, I invite you to try the recipe for Check with Pumpkin, Walnut and Raisins!
The flour is mixed with the baking powder.
We separate abuse from yolk. The baked pumpkin is mixed until we obtain a homogeneous composition.
Mix the egg whites with a pinch of salt.
After obtaining a dense foam, add the sugar and mix until it dissolves.
Mix the yolks with the vanilla sugar, oil, cold water and cinnamon.
Over the egg whites, add the composition of pumpkin, raisins and walnuts.
Stir gently until ingredients are incorporated.
Add flour and mix lightly.
As the holidays are very crazy and there are many goodies to cook, so as not to crowd you, you can make a part of the cake recipe the day before.
Prepare everything until step 12 inclusive, cover the molds or tray with cling film and put everything in the fridge until the next day. Remove the tray an hour before baking the cakes. When you don't have enough pumpkin, you can replace the filling with grated apples, walnuts and cinnamon or cheese and raisins.
If you also want to prepare these mini-cakes with pumpkin, ginger and cinnamon (without sugar) you will find the ingredients and steps to follow below.
Pumpkin cream soup with cinnamon and autumn scent
Peel the potatoes and pumpkin, then cut everything into equal cubes, about 1.5 x 1.5 cm. Or how it will turn out.
Saute chopped onion and onion in a little olive oil. When the onion is hardened and stays to burn, we panic, we realize that it is not serious, we come back and we remember to take out the stove. Of course, you can approach a much lighter technique, effectively removing the element of adrenaline and not leaving the onion too much on the fire. But in no case do not forget the cook in the pot! So…
Add the diced potatoes and pumpkin to our clove-infused onion and mix as well as possible to cover each diced with a subtle autumn scent. At this stage we can add spices, respectively salt, pepper, nutmeg, cinnamon and thyme. Pour enough water to cover the vegetables and let everything boil for approx. 30 minutes on low to medium heat.
We taste a cube of potatoes and a cube of pumpkin, let's see if they are ready for the blender. Turn off the heat and let the soup cool a bit. With the magic wand, also called vertical blender, we pass the vegetables, until the much coveted and adored cream is formed. Taste the soup, make sure it is as delicious as I described in this post. That's right. Right.
For one last note, which turns the whole palette upside down, add about a tablespoon of lemon juice. It's the fresh element, which helps us not to go into hibernation after we finish the soup.
If you like crunchy elements in cream soup you can add pumpkin seeds, croutons with paprika or even parmesan chips.