Pumpkin Cake With Caramel And Nuts - A Step By Step Recipe With A Photo

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Video: Pumpkin Cake With Caramel And Nuts - A Step By Step Recipe With A Photo

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Video: The BEST Caramel Pecan Pumpkin Cake Recipe! ULTIMATE Pumpkin Cake! With Caramel Buttercream! 2023, February
Pumpkin Cake With Caramel And Nuts - A Step By Step Recipe With A Photo
Pumpkin Cake With Caramel And Nuts - A Step By Step Recipe With A Photo
Anonim

Pumpkin cake with caramel and nuts is a delicious pastry with lush pumpkin cakes and tender butter cream. If you want to prepare an interesting dessert with a new taste, then this recipe is for you.

Cooking description:

Pumpkin is in perfect harmony with the creamy taste of dairy products, and if these two flavors meet in the cake, then it's just a bomb. Pumpkin caramel cake is a delicious homemade baked product. If you love baking, then this simple recipe is easy to handle. Today I will share with you how to make such a cake. I used ready-made pumpkin puree. Usually I do it in advance, since there are no problems with the pumpkin. Instead of pecans, you can take walnuts or almonds, they also work well in this dessert. You need to soak the cakes with caramel, but instead of it you can soak in regular syrup, and pour chocolate on top. Soft cakes of a beautiful orange color, airy cream, and on top - crispy nuts and sweet caramel. This is the perfect dessert for any occasion. Enjoy!

Purpose: At the festive table

Main ingredient: Vegetables / Pumpkin / Dairy

Dish: Baking / Cakes / Sweet

Ingredients:

  • Flour - 2 Glasses
  • Baking powder for dough - 3 teaspoons
  • Sugar - 1.5 Glasses
  • Vanilla Sugar - 1 Teaspoon
  • Eggs - 4 Pieces
  • Butter - 70 Grams
  • Milk - 1/2 Cup
  • Cinnamon - 1 Teaspoon
  • Pumpkin puree - 400 Grams (+3 tablespoons for cream)
  • Mascarpone - 250 Grams
  • Powdered Sugar - 1 Glass
  • Cream - 450 grams (30% fat)
  • Pecans - 1/2 Cup
  • Caramel - 5 Art. spoons

Servings: 6

How to make "Pumpkin cake with caramel and nuts"

In a deep bowl, combine flour, baking powder, sugar, vanilla, milk, eggs, pumpkin puree (400 g), cinnamon and butter. Mix everything until smooth, pour into two molds and send to the oven, preheated to 180 degrees, for 20-25 minutes. Take out the cakes, cool them. Cut each crust into two halves. Beat mascarpone with a mixer, add pumpkin puree (3 tablespoons), powdered sugar and whipped cream. Mix everything gently until smooth. Saturate the first cake with caramel and brush with an even layer of cream. Cover with the next crust, brush with caramel and spread with cream. Do the same manipulations with all the cakes.

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