AuthorSaf-instantThis pumpkin cake recipe is a delicious addition to your holiday table or as a fall dessert.
In a bowl, mix the dough ingredient and knead until the dough is homogeneous. Let the dough rest for 10 minutes.
Grease to the 27x27cm tart plate with butter and pour the dough into it.
Close the dough with a clean towel and let rest for 1.5 - 2 hours in a room temperature.
Pour the half of pumpkin sauce on the dough.
Bake the dough in a preheated 190°C oven for 30 to 35 minutes. Then let the dough cool.
Cut the cake in 3 pieces horizontally with a sharp knife.
Soak the bottom cake layer with the pumpkin sauce you prepared. Then pour the Creme Patisserie on top of it and put the other cake piece on it. Repeat the steps for the second cake too.
Put the last cake piece on the top and repeat the same steps.
Place several walnuts or banana pieces onto it.
Pour the caramel onto the cake and place in the fridge and let rest for 1-2 hours.
Ingredients
Directions
In a bowl, mix the dough ingredient and knead until the dough is homogeneous. Let the dough rest for 10 minutes.
Grease to the 27x27cm tart plate with butter and pour the dough into it.
Close the dough with a clean towel and let rest for 1.5 - 2 hours in a room temperature.
Pour the half of pumpkin sauce on the dough.
Bake the dough in a preheated 190°C oven for 30 to 35 minutes. Then let the dough cool.
Cut the cake in 3 pieces horizontally with a sharp knife.
Soak the bottom cake layer with the pumpkin sauce you prepared. Then pour the Creme Patisserie on top of it and put the other cake piece on it. Repeat the steps for the second cake too.
Put the last cake piece on the top and repeat the same steps.
Place several walnuts or banana pieces onto it.
Pour the caramel onto the cake and place in the fridge and let rest for 1-2 hours.
