Pumpkin Cake with Banana Cream
Baking and Desserts • European
Description
You can use various types of pumpkin depending on your taste preferences.
Ingredients
- Butternut Squash 10 oz
- Sweetened Condensed Milk with Coffee ½ can
- Mascarpone Cheese Unagrande 10 oz
- Beans 1 piece
- Wheat Flour 5 oz
- Butter 5 oz
- Vegetable Oil 3 tablespoons
- Chicken Egg 1 piece
- Sugar 0 oz
- Cinnamon to taste
- Grated Ginger Root to taste
Step-by-Step Guide
Step 1
Peel the pumpkin and remove the seeds, then grate it using a fine grater. Do not squeeze out the juice.
Step 2
In the grated pumpkin, crack the egg, add sugar and spices. Mix by hand. Add slightly softened butter and 2 tablespoons of vegetable oil. Continue mixing by hand, gradually adding flour. Do not add too much flour (the dough should remain slightly liquid).
Step 3
For the cake, it's better to use a springform pan and grease the bottom with vegetable oil. Spoon half of the batter into the pan and begin smoothing it to the edges in an even layer, occasionally wetting the spoon in cold water.
Step 4
Bake the cake layer at 390°F, raising it one step in the oven every 3-4 minutes until the edges are golden brown. Place the cake layer on parchment paper and let it cool. Meanwhile, bake the second half of the batter in the same way.
Step 5
For the cream, you will need a large banana, pre-cooked condensed milk, and mascarpone. Place all the ingredients in a tall container and whip with a mixer using a special attachment for cream. Continuously taste the cream, increasing the amount of condensed milk (if it's not sweet enough) or mascarpone (if it's too sweet). Place the cream in the refrigerator.
Step 6
Thoroughly cool the cake layers and generously spread cream on them. You can decorate the top with nuts, a design, or crushed wafers. Place the cake in the refrigerator for a couple of hours.
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