Pumpkin Cake (Simple Recipe)
Description
For this quantity of ingredients, I recommend using an 18 cm diameter pan. The cake will be small, serving about 4 portions. It's best to let the cake layers rest in a bag for several hours (or up to 1 day), so they become denser and stop crumbling. Be sure to strain the sour cream through a cheesecloth-lined sieve; this will make it thicker and result in a firmer cream. You can decorate this cake with simple cake crumbs or caramelized orange slices (to your taste). Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Prepare the dough: beat the eggs with sugar and vanilla sugar using a mixer until fluffy and white. Add vegetable oil, salt, sifted flour, and grated pumpkin (on a fine grater).
- 2
Step 2
2. Add the orange zest and baking powder, and mix well. Divide the dough in half and bake two cake layers. Line the pan with parchment paper, spread the dough evenly, and bake for 25–30 minutes in a preheated oven at 180°C.
- 3
Step 3
3. Let the cake layers rest for 2-3 hours, then trim off their tops (you can grate them on a coarse grater to make crumbs for decoration).
- 4
Step 4
4. Prepare the cream: mix the measured sour cream with sugar. Combine orange juice with 3 tablespoons of sugar and simmer over low heat for 8-10 minutes, stirring constantly.
- 5
Step 5
5. Chill the syrup in the refrigerator and add it to the cream. Mix well. Spread half of the cream onto the first cake layer, then cover with the second layer (do not press down).
- 6
Step 6
6. Cover the sides and top of the cake with cream and sprinkle with cake crumbs. Leave in the refrigerator for 6-8 hours.