Ingredients

Pumpkin biscuit
eggs
2 pc
pumpkin puree
0.50 cup
120 g
4.20 oz
3.96 fl oz
vegetable oil
0.25 cup
90 g
3.15 oz
2.97 fl oz
sugar
0.50 cup
130 g
4.55 oz
4.29 fl oz
flour
0.75 cup
160 g
5.60 oz
5.28 fl oz
buttermilk or yoghurt
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cinnamon
1 tsp
4.92 ml
walnuts
2 tbsp
30 g
1.05 oz
0.99 fl oz
baking powder
1 tsp
4.92 ml
Vanilla custard
sour cream 15-20%
1.25 cup
300 g
10.50 oz
9.90 fl oz
egg
1 pc
sugar
0.25 cup
90 g
3.15 oz
2.97 fl oz
corn starch
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
vanilla
to taste
butter
0.50 cup
150 g
5.25 oz
4.95 fl oz
Caramel
sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
cream 33%
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
butter
1 tbsp
15 g
0.52 oz
0.50 fl oz

Method

This wonderful cake is a perfect combination of spicy sponge biscuit, vanilla custard ice and caramel. The natural pumpkin taste is not strongly marked. Don’t you think it's delicious?

Pumpkin biscuit ingredients

For the pumpkin biscuit:

  • Eggs 2 pcs | 2.00 items
  • Pumpkin puree 120 g | 4.25 oz
  • Vegetable oil 90 g | 3.15 oz
  • Sugar 130 g | 4.60 oz
  • Flour 160 g | 5.65 oz
  • Buttermilk or yogurt 50 g | 1.75 oz
  • Cinnamon 1 tsp | 1.00 tsp
  • Walnuts 30 g | 1.05 oz
  • Baking powder 1 tsp | 1.00 tsp

Pumpkin biscuit cooking

  1. All the ingredients should be at room temperature.
  2. Peel the pumpkin, and warm it in the microwave until soft (or bake it in the oven). Squeeze out the excess liquid, and mash the pumpkin with a blender until smooth. Mix it with the buttermilk and the butter.
  3. Mix the eggs with sugar. Add the liquid, and stir.
  4. Mix the flour with the baking powder, and sift them.
  5. Mix everything, and pour the mass into a 16 cm (6.3 inch) mold, wrapped in foil.
  6. Bake the biscuit in the oven, preheated to 170C (338F) for 50 minutes until dry skewer.
  7. Remove the finished biscuit from the mold, and turn it upside down.
  8. Refrigerate the sponge biscuit for 6 hours.

Vanilla custard

For the custard, you will need:

  • Sour cream 15-20% 300 g | 10.60 oz
  • Egg 1 pc | 1.00 item
  • Sugar 90 g | 3.15 oz
  • Corn starch 20 g | 0.70 oz
  • Vanilla | 0.00  to taste
  • Butter 150 g | 5.30 oz

Cooking instructions:

  1. Mix all the ingredients in a saucepan (except for butter). Stir the mass, and place it on a medium heat.
  2. Bring the mass to a boil, stirring with a whisk.
  3. Cool it in a different container.
  4. Whip the soft butter, and add the cream in several passes. Combine.

Caramel

Take the next ingredients:

  • Sugar 120 g | 4.25 oz
  • Cream 33% 70 g | 2.45 oz
  • Butter 15 g | 0.55 oz

Cooking instructions:

  1. Melt the sugar in a saucepan over a medium heat; when most part of sugar melts, you can stir it with a spatula.
  2. Add the hot cream, and boil it for a couple of minutes. Add the soft butter. Cool the caramel down.

Cake assembling

  1. Cut the sponge biscuit into three cake layers.
  2. Cover each biscuit layer with the custard and some caramel.
  3. Cover the cake top with the custard. Decorate the cake at your discretion.