Pumpkin Puree Cake

  • Difficulty: Medium
  • 50 minutes
  • 6 servings

Lo’ and behold, ye pumpkin lovers! The mildly sweet mighty pumpkin is here with us again! This time not as a pie but in the form of a scrumptious cake. One flavored with vanilla, glazed with sugar, and topped with egg white foam, more sugar glaze, and chocolate syrup. Proceed!

Ingredients Needed for Pumpkin Puree Cake

1 pound pumpkin puree
2 teaspoons vanilla extract
8 ounces flour
5 ounces sugar
1/2 cup water
2 tablespoons butter
2/3 cup whipping cream
egg white foam
chocolate sauce (for topping)

How to Cook Pumpkin Puree Cake

  1. Add the pumpkin puree to a bowl. Season with vanilla extract and mix in the flour.
  2. Line a baking dish with parchment paper and transfer the mixture to it.
  3. Bake for 30 minutes at 360ºF/180ºC.
  4. Add the sugar to a pot over low heat.
  5. Add the water and caramelize the sugar.
  6. Add the butter and stir it in.
  7. Gradually stir in the whipping cream.
  8. Poke holes into the baked cake base and coat it with the sugar glaze (keep some for topping).
  9. Add a layer of egg white foam and evenly spread it.
  10. Top with the remaining sugar glaze and with chocolate sauce.

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