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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Medium
Soft and fluffy red pumpkin cake with caramel sauce, featuring a soft and chewy filling, rich in flavor from the pumpkin, delicious and nutritious. Let’s get into the kitchen and make this cake dish with Điện máy XANH to invite the family to enjoy!
Ingredients for Red Pumpkin Cake with Caramel Sauce Serves 4
All-purpose flour 358 gr (flour number 11) Sugar 15 gr Salt 5 gr Unsalted butter 226 gr (chilled) Cold water 60 ml Red pumpkin 240 gr Brown sugar 35 gr Baking powder 2 gr Nutmeg powder 2 gr Clove powder 1 gr Chicken egg 1 piece Yogurt 60 gr Vanilla extract 3 ml Egg yolk 1 piece Fresh milk 93 gr Caramel sauce A little (for topping the cake)
How to choose fresh and delicious pumpkin
- A good pumpkin, well-ripened will have a hard, firm outer skin, not deformed or bruised. When holding the pumpkin, if it feels solid and heavy, it indicates that the pumpkin has less moisture and fewer seeds.
- Choose a pumpkin with a fresh stem, about 2cm long, so it can be stored longer.
- Do not buy if you see a soft skin, and when cut open, the flesh of the pumpkin is soft and mushy, showing signs of rot.
See details:
Tools required
How to make Caramel Pumpkin Cake
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Mix the cake batter
Put 350g of flour, 15g of sugar, and 4g of salt into a bowl, then use a mixing tool to combine the ingredients evenly.
Next, add 226g of cold unsalted butter and use a fork to mash the butter until smooth.
Add 60ml of cold ice water and knead until the dough forms a ball.
Tip:
- Throughout the process, the butter must not melt. If the butter becomes warm, you can add a little cold ice water or place the mixture in the fridge for a while before continuing.
- Do not knead for too long as the heat from your hands will melt the butter.
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Shape the cake base
Divide the dough into 2 parts, one part for the cake base and the other part for decorating the top of the cake.
Roll the cake base dough to about 3mm thick, place the dough into the mold and press it firmly.
Cut off the excess edges of the cake, roll thin, cut into long strands, and then tie them like hair ties.
Then, place this edge of the cake around the mold for decoration.
Note: Unused dough portions need to be tightly wrapped and stored in the refrigerator. This is to ensure that the dough does not dry out and the butter does not melt.
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Mix the pumpkin mixture
Wash the pumpkin, cut it in half, remove the seeds, and then cut it into small pieces.Then, place the pumpkin in a steamer and steam for about 15 minutes until soft.
Mix the dry ingredients evenly including 35gr brown sugar, 8gr flour, 2gr ginger powder, 2gr nutmeg powder, 1gr clove powder, and 1gr salt.
Mash the pumpkin flesh, then add the dry mixture and mix well.
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Cook the pumpkin filling
Add the pumpkin mixture to a non-stick pan, cook over medium heat for about 10 – 15 minutes until the pumpkin thickens.
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Mixing Caramel Pumpkin Sauce
Add the cooked pumpkin to a bowl along with 1 egg, 90g of fresh milk, 60g of yogurt, and 3ml of vanilla extract. Stir well to combine the mixture.
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Making Decorated Cookies
Roll out the remaining dough thinly and use a mold to shape it.
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Baking the Cake
Preheat the oven to 220 degrees Celsius for 15 minutes.
Pour the caramel pumpkin sauce into the cake base and bake at 220 degrees Celsius for 15 minutes. After 15 minutes, reduce the temperature to 175 degrees Celsius and bake for an additional 40 minutes.
Tip: The cake is done when the crust is golden and the filling is set.Beat 1 egg yolk with 3g of fresh milk, then brush a thin layer over the cookies and bake at 180 degrees Celsius for 15 minutes.
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Finished Product
When the cake cools, spread a layer of caramel sauce and arrange the cookies on top. Put the cake in the refrigerator for at least 2 hours to complete.
The pumpkin cake has a crispy crust, with a soft cake body and a sweet, fatty pumpkin filling, both delicious and nutritious.
How to Store the Cake
Wrap the cake tightly, store it in the refrigerator, and consume it within 1 week.
The Green Electronics wishes you success in making the delicious and sweet red pumpkin caramel cake this time!
*Source of recipe and images from the YouTube channel Minz Kitchen
