Pumpkin sponge cake in the multivarquet: recipe, cooking features and reviews

To surprise unexpectedly looked at guests friends something unusual, it is not necessary to go to the store for expensive exotic delicacies. To do this, it is enough to serve a delicious pumpkin sponge cake, the recipe of which will be presented in today's article.

General recommendations

It should be noted that cooking such desserts does not require much time and effort. In addition, in each house, almost always there is most of the ingredients available. To ensure that you get a delicate and mouth-watering pastry, you need to use only fresh high-quality products.

To create such pies, it is desirable to use a ripe bright pumpkin, the flesh of which does not contain fibrous veins. Ideally, you need to take vegetables grown in your own garden. In the absence of such an opportunity, preference should be given to proven sweet varieties.

Sponge cake with curd cream

Baking, prepared according to this recipe, is very delicious and aromatic. An uninitiated person will never guess that there is a pumpkin in the composition of such a pie. Before you start working with the test, you should conduct an audit in your own kitchen and, if necessary, buy all the missing ingredients. At your disposal should be:

• 180 grams of flour.
• Three chicken eggs.
• 200 grams of sugar.
• A teaspoon of baking powder.
• 300 grams of pumpkin puree.
• Half a teaspoon of cinnamon and salt.

To your relatives could appreciate the curd-pumpkin sponge cake, the above list should be supplemented with the ingredients necessary to create a cream. You will need:

• 150 grams of powdered sugar.
• Two tablespoons of soft butter.
• 200 grams of curd mass.
• A few brushed walnuts.

Process description

In a deep bowl, egg yolks are beaten at high speed. Then add half a glass of sugar and pumpkin puree to them. All the well mixed until the complete dissolution of small grains.

In a separate container, combine the remaining sugar and pre-whipped proteins. The resulting mass is mixed with yolks. After that, the sifted flour, baking powder, salt and cinnamon are carefully introduced there.

The resulting dough is spread on a baking sheet, lined with parchment, and sent to the oven. Bake a future pumpkin biscuit at a temperature of 180 degrees for twenty minutes. Ready cake is moved to a clean towel, folded with rolls and left to cool. Half an hour later, it is opened, carefully remove the parchment paper and lubricate with a cream made from a mixture of powdered sugar, butter and curd mass. After this, it is again rolled up into a roll and served to the table.

Pumpkin chiffon biscuit

Before preparing this dessert, you need to examine the contents of your own pantry and, if necessary, replenish the food stock. In your refrigerator and kitchen cabinets must be present:

• 300 grams of puree from a baked pumpkin.
• Two tablespoons of cornstarch.
• 240 grams of flour.
• Five fresh chicken eggs.
• 150 grams of sugar.
• 100 milliliters of vegetable oil.

To bake a delicious and flavorful pumpkin sponge cake, the above list should be slightly expanded. In addition, it is added to one and a half tablespoons of baking powder and grated orange peel.

Egg yolks are separated from proteins and ground with a hundred grams of sugar. To the resulting mass, add zest, oil and pumpkin puree. All is well mixed and combined with sifted flour, into which starch and baking powder are pre-poured. In the last place, the resulting dough is injected into egg whites, whipped into a dense, firm foam, and the remains of granulated sugar.

The future pumpkin sponge cake is laid out in a form lined with parchment paper, and sent to a preheated oven. Bake it at a temperature of 180 degrees for half an hour. After that, it is taken out of the oven and cooled on the grate. If desired, the dessert is sprinkled with powdered sugar.

Pumpkin Sponge Cake in the Multivariate

To bake this loose and at the same time wet dessert you should go to the store in advance for the missing products. In your kitchen should be:

• Three fresh chicken eggs.
• 100 grams of pumpkin.
• One and a half cup of flour.
• Seven tablespoons of vegetable oil.
• One and a half cup of sugar.
• Half a teaspoon of soda.

Plus, you need vinegar and cinnamon. The amount of the last component depends on the personal preferences of the cook and his family members.

Pre-washed and brushed pumpkin crushed on a large grater and sprinkled with cinnamon. To the received mass send vegetable oil. It is important that it is odorless.

In a separate bowl, at medium speed, eggs are mixed with sugar, and they are sent to a grated pumpkin. At the very end of the tank add soda, extinguished with vinegar, and pre-sifted flour. All thoroughly knead to a homogeneous consistency. Then the obtained dough is spread into the bowl of the multivarka pre-lubricated with margarine, and the "Baking" mode is activated. After about an hour, the finished biscuit can be served for tea. If necessary, it can be an excellent basis for creating a variety of cakes and pastries.

Hostess Reviews

Most of our compatriots often cook a biscuit with pumpkin puree. This dessert is good because it does not require any expensive or scarce ingredients to create it. Therefore, it can be quickly prepared in the event of an unexpected arrival of friends. Speed and simplicity of technology play an important role. With the process of baking such a pie, even a novice cook can easily cope.

It should be noted that such desserts are especially popular among young mothers who are watching the ration of their children. They claim that their babies, who are almost impossible to force to swallow even a piece of baked or boiled pumpkin, gladly eat this biscuit.