Delicious pumpkin cake with lemon or orange

Today I got a very tasty and not quite ordinary pumpkin cake with lemon and sour cream. Its taste can be easily changed if orange is used instead of lemon. None of my guests recognized the main ingredient from which the cake was made. The aroma of vanilla, lemon and pumpkin are so intertwined that it turned out to be a wonderful, and most importantly, healthy cake. In my recipe, I described each step and took a step-by-step photo so that you can cook and enjoy pumpkin cake with lemon, and maybe orange.

Ingredients:

For the pumpkin biscuit:

• 250 grams of peeled pumpkin;
• 3.5 tablespoons of lemon zest;
• 4 large chicken eggs (D-0);
• 200 grams of wheat flour of the highest grade:
• 1.5 tablespoons of corn starch;
• 1 teaspoon of baking powder;
• 180 grams of white sugar;
• 1 vanilla pod.

For cream:

• 500 grams of 30% sour cream;
• 280 grams of vanilla powdered sugar;

For the pumpkin layer:

• 250 grams of peeled pumpkin;
• 12 grams of powdered gelatin + 60 ml of water;
• 120 grams of white sugar;
• 4 tablespoons of fresh lemon juice;
• 1 tbsp lemon zest;
• 200 ml of water.

For pumpkin decoration:

• 150 grams of peeled pumpkin;
• 1.5 tbsp brown sugar;
• 1.5 teaspoons of ground cinnamon.

How to make Lemon Pumpkin Cake

How to bake a biscuit with pumpkin and starch

Pieces of peeled pumpkin are placed in a heat-resistant form. We put it for 10 minutes in an already preheated oven to 200 degrees. Take it out of the oven and use an immersion blender to puree it.

Mix the yolks at low speed. Cut the vanilla pod lengthwise with the sharp tip of a knife and remove the seeds with the same tip of the knife. Add sugar, vanilla seeds and continue beating at high speed. The sugar should completely dissolve and the yolk mass should turn white. Add pumpkin puree and mix well. In a separate container, sift the mixture of flour, starch and baking powder through a sieve or colander with a fine mesh. Mix the sifted mixture with the yolks. Remove the zest from the lemon, chop and add to the resulting mass.

Beat the chilled proteins with a pinch of salt until stable peaks. Then, using a spatula, we introduce proteins into the bulk. Mix by folding method. The mixer cannot be used.

We turn on the oven at 180 degrees. We take a baking dish (with detachable sides d = 24 cm), cover the bottom with parchment, grease with butter and fill the form with dough.

Bake the pumpkin biscuit for approximately 45 minutes. Be sure to check the readiness for a dry stick (we pierce to the bottom, a dry stick is ready; in the dough we still bake). We take out the finished biscuit and cool it right in the form, and only then, take it out and cut it in half.

How to make a pumpkin layer

First of all, soak the gelatin and set it aside.

Put the pumpkin, peeled and cut into cubes, into a saucepan, sprinkle with sugar and put on low heat. When the pumpkin is well caramelized, add lemon zest, lemon juice to it, mix and pour in hot water. It is necessary that all the ingredients mix well and boil for a couple of minutes. Now, you can grind everything with a submersible blender into a homogeneous mass. After that, we introduce the swollen gelatin and dissolve it there.

We fill the form in which the biscuit was baked with cling film, pour the pumpkin layer into it. We are waiting for it to cool down and put it in the refrigerator (if in a hurry, then in the freezer) until completely solidified.

How to make pumpkin cake decoration

The oven must be heated to 200°C.

Grate a peeled piece of pumpkin on a cheese grater.

Grease the parchment with a thin layer of butter and spread the grated pumpkin on the parchment with a thin layer.

Evenly, over the entire surface, sprinkle it with brown sugar, and then with ground cinnamon.

We put a baking sheet with a pumpkin decoration for 4-5 minutes in the oven. All ovens are different and it is better to control this pumpkin caramelization process yourself. The main thing is that it does not burn you. The pumpkin mesh should be well reddened and dried.

We take out the pumpkin decoration from the oven and cool it directly on the parchment, which we carefully transfer to the table. When the decor has cooled, it will turn out very sweet and crunchy.

How to make sour cream, collect and decorate the cake

Mix sour cream with powdered sugar and start beating at high speed. The whole mass will increase well in size and will keep its shape well.

We put one cake on the dish, put on a confectionery ring a little larger than the cake itself and generously coat it with cream. We cover with a second cake, which we also coat with the rest of the cream. We put it in the freezer for an hour.

We take out a pumpkin biscuit cake, put a frozen pumpkin layer on it, then remove the ring and decorate with pieces of pumpkin decor on the sides and top.

A delicious pumpkin biscuit cake with sour cream is ready, and here is the long-awaited piece!