Pumpkin Jelly Cake

To create a delicious and refined dessert, we start by preparing the base. In a large bowl, we beat the egg whites with a pinch of salt until they become frothy, and then gradually add the sugar, continuing to mix until we achieve a stiff and glossy meringue. This is the perfect base for a light and fluffy cake. In another bowl, we beat the egg yolks with the oil until they become a smooth paste. This will add a rich flavor and soft texture. We begin to incorporate the yolks into the beaten egg whites, gently folding to avoid losing air in the mixture.

After integrating the yolks, we add the grated lemon zest, which will bring a fresh and invigorating aroma. We sift the flour into the mixture, gently folding until everything is well combined. We pour the batter into a prepared baking dish lined with parchment paper and sprinkle the chopped walnuts on top, which will add a crunchy texture. We place the dish in the preheated oven for about 20 minutes, until the base becomes golden and firm to the touch. Once cooled, we detach the cake from the paper and cut it into two equal parts.

For the filling, we mix the ricotta with the two tablespoons of sour cream until we obtain a smooth and homogeneous cream. Then, we add the remaining sour cream and the liquid cream, which we previously whipped with powdered sugar, mixing well to achieve a creamy composition. The gelatin, hydrated in 100 ml of cold water and then melted in a double boiler, is carefully integrated into this cream, ensuring a perfect consistency.

The next step is to prepare the pumpkin syrup. We boil the sugar with the wine and cinnamon until we obtain a slightly thick syrup, during which the aroma will concentrate. We add the diced pumpkin and let it simmer over low heat for about 10 minutes until tender. After turning off the heat, we drain the pumpkin cubes from the syrup and divide them into two equal portions.

In a smaller dish, we place the first half of the base and spread half of the prepared cream evenly. We sprinkle the drained pumpkin cubes on top, add the other half of the base, and press gently. We continue by spreading the remaining cream and let the dessert chill for about 30 minutes. Once set, we decorate with the remaining pumpkin cubes and pour the hot jelly, prepared according to the instructions on the package, over the entire surface.

It is recommended to leave the dessert in the refrigerator for at least two hours, but it is ideal to wait until the next day. This way, the flavors will blend perfectly, and the dessert will achieve a perfect texture. We cut it into diamonds or squares and serve with pleasure. Enjoy your meal!

 Ingredients: Base: 5 eggs, a pinch of salt, 5 tablespoons of sugar, 5 tablespoons of flour, 50 ml oil, a teaspoon of grated lemon peel, 200 g crushed walnuts. Filling: 200 g ricotta, 200 g sour cream, 100 g powdered sugar, 200 ml liquid cream, a sachet of gelatin (10 g), a handful of pumpkin cubes boiled in syrup and then well drained of juice; about half a pie pumpkin (about 1 kg) peeled and seeded and cut into small cubes, a cup of sugar, 200 ml white wine, a pinch of cinnamon, a packet of Jelle-tort, transparent.

 Tags:  eggs flour oil sour cream cheese wine sugar lemon nut pumpkin christmas and new year's recipes cookies