Pumpkin cake with curd cream
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 16 cakes
Complexity: easily
Servings: 16 cakes
Pumpkin cake with curd cream - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cakes
- 450 g muffin mix
- 2 tbsp. pumpkin puree
- 2 tbsp of water
- 1 tbsp. vegetable oil
- 2 eggs
Curd cream
- 100 g softened cream cheese
- 4 cups powdered sugar
- 1 teaspoon of milk
- 2 teaspoons vanilla
- 2 cups chopped walnuts
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Cooking the dish according to the recipe:
- Preheat oven to 160°C. Spray the bottom (only the bottom) of a 23cm square pan with cooking spray.
- In a medium bowl, whisk together the muffin mix, pumpkin puree, water, vegetable oil, and eggs (the batter may be lumpy). Pour the batter into the pan.
- Bake for 17-20 minutes (insert a toothpick into the center and it should come out clean). Cool completely, about 1 hour.
- In a small bowl, mix together cream cheese, powdered sugar, milk, and vanilla until smooth; garnish the entire pie with the mixture. Sprinkle with walnuts. Cut into 16 square bars (4 x 4).
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