Pumpkin Cake with Cream
Pumpkin Cake with Cream - Did you ever try pumpkin cake? If not, it is time!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 284 mg | (7 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 220 grams Pastry flour
- 130 grams Cultured butter
- 5 eggs
- 1 tsp salt
- 170 grams sugar
- 600 grams flesh from Crookneck pumpkin
- lemons
- 1 Tbsp cornstarch
- 150 milliliters Whipped cream
- 2 Tbsps Sour cream (40 g)
- 1 generous pinch cayenne pepper
Preparation steps
Knead 200 g (approximately 1.5 cups) flour, 125 g (approximately 8 tbsp) butter, 1 egg, salt and 20 g (approximately 2 tbsp) sugar. Refrigerate for 30 minutes.
Cut pumpkin flesh into cubes and place in a pot with 100 ml (approximately .5 cup) of water. Simmer until soft, about 20 minutes. Rinse half a lemon, pat dry, finely grate zest and squeeze juice.
Drain pumpkin, reserving water. Puree with an immersion blender and add water as needed to make smooth. Mix puree with remaining sugar, cornstarch, 100 ml (approximately .5 cup) cream, sour cream, cayenne pepper, lemon juice and zest. Mix in eggs gradually. Beat remaining cream and set aside.
Grease a pie dish with remaining butter and sprinkle with remaining flour. Roll out dough to fit into pie dish and press into bottom and up sides. Pour in pumpkin mixture and bake in a preheated oven at 200°C (approximately 400°F) for 45 minutes.
Cool cake. Serve with whipped cream.
