Photo: Jakub Jurdič
Photo: Jakub Jurdič
Pumpkin is a great raw material for preparing salty and sweet dishes as well as more festive desserts. Pumpkin cake with a creamy coffee layer can easily be used as a birthday cake. This baked cheesecake has three beautiful layers and just melts in your mouth.
Ingredients for:
1 mold with a diameter of 21 cm
Corps
- 120 g butter cookies
- 60 g of shelled walnuts
- 60 g of butter
Pumpkin layer
- 200 g of pumpkin puree
- 180 g of sour cream
- 180 g of mascarpone
- 1 egg
- 30 ml of maple syrup
- 20 g of cane sugar
- 1 teaspoon of pumpkin spice
Coffee layer
- 180 g of sour cream
- 250 g of mascarpone
- 1 egg
- 30 ml of maple syrup
- 20 g of powdered sugar
- 1 teaspoon of pumpkin spice
- 1 spoon of strong black coffee
For decoration
- 1/2 cup pumpkin seeds
- 2 teaspoons of honey
Data on allergens are supplemented from available sources and are only informative. Food prepared according to this recipe may also contain other allergens or their trace amounts, taking into account the composition of the specific products you use. The editors are not responsible for the correctness, accuracy or completeness of information about allergens. Important recommendation: Always carefully read labels and information on product packaging, especially if you suffer from allergies or intolerances.
Article
Pumpkin-coffee cake is actually a variant of baked cheesecake. Pumpkin spice can be bought or you can make it yourself mix according to this recipe.
Procedure
01.
Finely mix the cookies and nuts. Melt the butter and mix with the blended mixture. Preheat the oven to 180 °C. Line the bottom of the cake pan baking paper and butter the sides.
Press the cookie base evenly onto the bottom of the mold, place in the preheated oven and bake for 10 minutes until lightly golden. Let cool. Reduce the oven temperature to 150 °C.
02.
Pumpkin puree mix with sour cream, mascarpone, beaten egg, maple syrup, sugar and pumpkin spice. Apply the smooth mixture evenly on the cooled pre-baked body.
Prepare the coffee layer by mixing sour cream, mascarpone, beaten egg, maple syrup, sugar, spices and cooled strong black coffee. Carefully smooth the smooth mixture onto the first layer of the cake.
03.
Level the contents of the mold with a light shake and place in the oven. Bake at 150 °C for approximately one hour. Then turn off the oven, open it and let the cake cool inside for about 15 minutes.
Remove the mold from the oven and let the cake cool completely. Then put it in the refrigerator (preferably overnight) so that it hardens properly.
04.
Before serving, carefully remove the sides of the mold. Dry roast the pumpkin seeds in a saucepan and after removing from the flame, drizzle them with honey. Then decorate the cake with honey seeds and serve.
Pumpkin, the queen of autumn cuisine
Pumpkins are perhaps impossible to avoid. What to cook or bake from them so that the whole family can enjoy them?
| Total energy value for 1 mold with a diameter of 21 cm | |
|---|---|
| Energy | 19,447 kJ |
| Proteins | 69.21 g |
| Fats | 381.6 g |
| Carbohydrates | 241.26 g |
| Salt | 1.25 g |
| SAFA | 199.04 g |
| Fiber | 12.78 g |
| Sugars | 157.58 g |
