Recipes
Search term must have more than 2 characters.
Autumn pumpkin torte
Prepare a fantastic pumpkin torte with light cream and salted caramel. Enjoy a delicious autumn combination.
Ingredients
Base:
- 400 g Nominal wholegrain spelt flour
- 280 g caster sugar (cane)
- 200 g cooking oil
- 6 eggs
- 370 g pumpkin (finely grated)
- 10 g cinnamon (or more) can add a pinch of ground ginger
- 20 g baking powder
- pinch of salt
- 100 g white yoghurt
- 70 g coarsely chopped walnuts
Cream:
- 500 g full-fat curd cheese
- 250 g sour cream
- 80 g powdered sugar
- 1 vanilla sugar
Salted caramel - icing:
- 200 g caster sugar
- 125 ml whipping cream
- 80 g butter
- half TSP salt
For this recipe you need the following products:
Directions
-
Cream the whole eggs with the sugar, water and oil. Stir in the flour, baking powder, salt and spices. Stir alternately with the yogurt into the creamed mixture. Finally, stir in the finely grated pumpkin. If preparing the Hokkaido pumpkin batter, heat treat the pumpkin first and make puree. Start baking at 150 °C for 20 minutes and then finish at 170 °C. Adjust the baking time and the amount of batter to the size of the pan. You can also bake the batter on a taller baking tray and build up the rectangular torte from three slices. Let the base cool.
-
Prepare the cream by beating all the ingredients until smooth.
-
Salted caramel: Heat the sugar in a lighter saucepan until medium brown, carefully add the butter and gradually pour in the whipping cream. The amount of salt is then added gradually to taste, the amount in the recipe is only approximate.
-
Spread the cream throughout the torte and pour a little salted caramel on each layer. Decorate the creamed surface with caramel (using a pastry bag). Let the torte rest.
