Pumpkin Layer Cake is a delightful dessert that highlights the warm, cozy flavors of pumpkin, enhanced by a zesty lemon touch. This cake is perfect for any autumn gathering or as a sweet treat to enjoy with family and friends. With its soft layers and delightful taste, this cake captures the essence of the season in every bite!
What Goes into This Pumpkin Layer Cake
To create this delicious Pumpkin Layer Cake, gather the following ingredients:
- Pumpkin: 600 g (about 21 oz)
- Sugar (for filling): 100 g (about ½ cup)
- Lemon juice: Juice of 0.5 lemon
- Lemon zest: Zest of 0.5 lemon
- Sugar (for dry dough): 200 g (about 1 cup)
- Semolina: 1 cup (about 150 g)
- Flour: 1 cup (about 120 g)
- Baking powder: 12 g (about 1 tablespoon)
- Vanilla sugar: 1 tsp
- Milk: 100-120 ml (about ½ cup)
- Sugar (for topping): A little, to taste
- Butter: 50-70 g (about 3-5 tablespoons)
Cooking Pumpkin Layer Cake: Step by Step
Follow these simple steps to create your tasty Pumpkin Layer Cake:
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Prepare the Pumpkin Filling: Grate the pumpkin into a bowl. Mix in the sugar, lemon juice, and lemon zest. Let it sit for about 10 minutes to allow the flavors to meld.
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Make the Dry Dough: In another bowl, combine the sugar, semolina, flour, baking powder, and vanilla sugar. Mix well until everything is evenly distributed.
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Divide the Mixtures: Split the dry dough mixture into four equal parts. Do the same with the pumpkin filling, dividing it into three equal parts.
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Prepare the Baking Mold: Line an 18 cm (about 7-inch) diameter mold with parchment paper to prevent sticking.
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Layer It Up: Start layering by adding one part of the dry mixture followed by a layer of pumpkin filling. Alternate between the dry mixture and pumpkin filling until all ingredients are used, finishing with a dry layer.
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Add Milk and Butter: Using a skewer, gently pierce the assembled cake in several places. Pour the milk evenly over the top, sprinkle with a bit of sugar, and add slices of butter on top.
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Bake the Cake: Preheat your oven to 170 degrees Celsius (340 degrees Fahrenheit) and bake for 40 to 60 minutes. If the top browns too quickly, cover it with some parchment paper.
The Best Way to Serve It
Once your Pumpkin Layer Cake is cool, it’s time to serve! Cut the cake into slices and enjoy it plain or with a dusting of powdered sugar on top for a sweet finish. Pair it with a dollop of whipped cream or serve it with a side of vanilla ice cream for extra indulgence. A cup of hot tea or coffee makes a perfect drink to enjoy alongside this lovely cake.
Helpful Tricks for Pumpkin Layer Cake
- Substitute Flours: For a gluten-free option, consider using almond flour or a gluten-free all-purpose blend.
- Add Spices: Try adding a pinch of cinnamon or nutmeg to the pumpkin filling for an extra flavor kick.
- Storage Tips: The cake can be stored in an airtight container in the fridge for up to three days, and it tastes even better the next day!
Pumpkin Layer Cake: Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, you can substitute 600 g of canned pumpkin puree for the fresh pumpkin, but ensure it’s pure pumpkin with no added spices.
How can I tell when the cake is done?
When a toothpick inserted into the center comes out clean or with only a few moist crumbs, the cake is ready.
Is there a way to make this cake healthier?
You can reduce the sugar in both the filling and the dough or use a sugar substitute. Using applesauce instead of butter can also lower the fat content.
If you’re looking for a cozy dessert to treat your loved ones, this Pumpkin Layer Cake is a delightful choice. Give it a try and enjoy the warm flavors of the season!