Pumpkin Cake with Cream

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Pumpkin Cake with Cream

Pumpkin Cake with Cream - Did you ever try pumpkin cake? If not, it is time!

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Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
279
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie279 cal.(13 %)
Protein6 g(6 %)
Fat14 g(12 %)
Carbohydrates32 g(21 %)
Sugar added14 g(56 %)
Roughage1.6 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.3 mg(11 %)
Vitamin K5.2 μg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.1 mg(7 %)
Folate38 μg(13 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C7 mg(7 %)
Potassium284 mg(7 %)
Calcium42 mg(4 %)
Magnesium12 mg(4 %)
Iron1 mg(7 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids8.1 g
Uric acid12 mg
Cholesterol122 mg
Complete sugar17 g

Ingredients

for
12
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
How healthy are the main ingredients?
sugarWhipped creamSour creameggsaltlemon

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

Cool cake. Serve with whipped cream.