Pumpkin Cake with Mandarins
Baking and Desserts • European
Description
Pumpkin Cake with Mandarins
Ingredients
- Chicken Egg 3 pieces
- Wheat Flour 2½ cups
- Baking Powder 1 teaspoon
- Salt ½ teaspoon
- Cinnamon ½ teaspoon
- Ginger ¼ teaspoon
- Nutmeg ¼ teaspoon
- Sugar ½ cup
- Butter 5 oz
- Orange zest 1 teaspoon
- Low-fat lactose-free milk 15 oz
- Chestnut puree 15 oz
- Canned Lemons 2 cans
- Vanilla extract ½ teaspoon
- Pomegranate Seeds 5 oz
- Milk 0 fl oz
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Beat the eggs with sugar and add the butter. Add the pumpkin puree and mix until smooth.
Step 3
Mix the flour with baking powder, cinnamon, ginger, nutmeg, and salt. Add the milk and the egg-butter mixture.
Step 4
Grease the cake pan with butter and pour the batter into it. Bake for about 30 minutes until a wooden skewer inserted into the center of the cake comes out clean and dry.
Step 5
Cool the sponge in the pan for about 10 minutes. Then remove from the pan and cool on a wire rack.
Step 6
Whip the cottage cheese with powdered sugar and grated orange zest until fluffy.
Step 7
Cut the cooled sponge into 2 layers horizontally. Spread a layer of cottage cheese cream on the bottom layer and evenly distribute it over the surface. Cover with the second layer and evenly distribute the remaining cream on top.
Step 8
Decorate the cake with mandarins, arranging them in a ring around the entire circumference of the cake. Decorate the center of the ring with pomegranate seeds.
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