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Pumpkin Cake

Yields1 ServingPrep Time50 minsCook Time35 minsTotal Time1 hr 25 mins

This pumpkin cake recipe is a delicious addition to your holiday table or as a fall dessert.

For the dough:
 2 tbsp of Saf-instant (11g)
 500 g of flour
 300 g of milk
 7 g of salt
 40 g of sugar
 1 Egg
 80 g Butter
Creme Patisserie:
 1 sachet of Vanilla
 500 g of milk
 125 g Sugar
 2 Egg yolks
 1 tbsp of cinnamon
 3 tbsp of flour
Pumpkin ingredient:
 500 g Pumkin (peeled and chopped into thin cubes)
 150 g Sugar
 50 g Butter
 100 g of walnut
 1 tsp of cinnamon
Pumpkin sauce:
 250 g Pumpkin
 50 g of Sugar
 150 g Milk
 20 g of Flour
Sauce:
 1 glass of water
 ½ glass of sugar
Caramel:
 150 g Sugar
 100 g Milk Cream
 20 g Butter
 1 sachet of Vanilla
For the topping
 150 g Walnut
 1 Banana
1

In a bowl, mix the dough ingredient and knead until the dough is homogeneous. Let the dough rest for 10 minutes.

2

Grease to the 27x27cm tart plate with butter and pour the dough into it.

3

Close the dough with a clean towel and let rest for 1.5 - 2 hours in a room temperature.

4

Pour the half of pumpkin sauce on the dough.

5

Bake the dough in a preheated 190°C oven for 30 to 35 minutes. Then let the dough cool.

6

Cut the cake in 3 pieces horizontally with a sharp knife.

7

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.

8

Put the last cake piece on the top and repeat the same steps.

9

Place several walnuts or banana pieces onto it.

10

Pour the caramel onto the cake and place in the fridge and let rest for 1-2 hours.