Pumpkin cake with anise flavor

Pumpkin cake with anise flavor is a delicacy that combines the natural sweetness of pumpkin with a touch of elegance brought by anise. This recipe will not only delight your taste buds but also bring a sense of warmth and comfort on cool autumn days. Whether you serve it at a gathering with friends or during a family celebration, this cake is sure to be a hit.

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 2 hours (ideally overnight)
Number of servings: 12

Ingredients

For the base:
- 5 eggs
- A pinch of salt
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 50 ml oil
- A teaspoon of grated lemon zest

For the filling:
- 200 g cottage cheese
- 200 g sour cream
- 100 g powdered sugar
- 200 ml liquid cream
- A packet of gelatin (10 g)
- A handful of pumpkin cubes boiled in syrup and well drained

For the syrup and jelly:
- About half a pie pumpkin (about 1 kg), peeled and seeded, cut into small cubes
- A cup of sugar
- 200 ml white wine
- 3-4 star anise
- A packet of transparent jelly

Preparation

Step 1: Preparing the base
Start by preheating the oven to 180 degrees Celsius. In a large bowl, beat the egg whites with a pinch of salt using an electric mixer until frothy. Gradually add the sugar, continuing to mix until the egg whites become stiff and glossy.

In another bowl, mix the egg yolks with the oil and grated lemon zest. Add the yolk mixture to the beaten egg whites, gently folding with a spatula to maintain the air incorporated.

Sift the flour over this mixture, pouring it in a rain, and carefully mix until homogeneous.

Pour the composition into a baking tray lined with parchment paper and sprinkle the walnut kernel on top. Bake in the preheated oven for about 20 minutes, or until the base is golden and a toothpick inserted in the center comes out clean. Once cooled, remove the base from the paper and cut it into two equal pieces.

Step 2: Preparing the filling
In a bowl, mix the cottage cheese with 2 tablespoons of sour cream until you obtain a smooth cream. Then, add the remaining sour cream and the liquid cream, which you previously whipped with the powdered sugar. Mix well until you get a homogeneous composition.

Hydrate the gelatin in 100 ml of cold water, then melt it in a bain-marie, being careful not to boil. Incorporate the gelatin into the cottage cheese cream, mixing well.

Step 3: Preparing the caramelized pumpkin
In a saucepan, bring the sugar with the white wine and star anise to a boil. Boil until you get a slightly thickened syrup, about 5 minutes from the first boil. Add the pumpkin cubes and let them simmer for 10 minutes. After cooking, remove the pumpkin from the syrup and let it drain well.

Step 4: Assembling the cake
In a smaller tray, place the first half of the base, spread half of the cottage cheese cream evenly, then sprinkle the drained pumpkin cubes. Cover with the other half of the base, press lightly, and spread the remaining cream on top. Chill for about 30 minutes.

Step 5: Preparing the jelly
After the cake has cooled, prepare the jelly according to the instructions on the packet, using the remaining syrup. Pour the hot jelly over the set cream and decorate with the remaining pumpkin cubes. Chill again, ideally overnight, to allow the flavors to meld.

Serving
Cut the cake into rhombuses or squares and serve it with a cup of fruit tea or a fragrant coffee. This cake pairs perfectly with a sip of sweet white wine or apple cider, which will complement the flavors of pumpkin and anise.

Practical tips
- Use fresh pumpkin if possible for a more intense flavor. If using canned pumpkin, make sure it is additive-free.
- For an extra touch of flavor, you can add a teaspoon of vanilla extract to the cottage cheese cream.
- If you don't have gelatin on hand, you can substitute it with agar-agar, following the instructions on the package.

Nutritional information
This cake has a moderate calorie content, considering its natural ingredients. Pumpkin is rich in vitamins A and C, while cottage cheese provides essential proteins. Generally, a serving contains about 250 calories.

Frequently asked questions
1. Can I replace the cottage cheese with another ingredient?
Yes, you can use ricotta or cream cheese, but make sure to mix them well to achieve a smooth cream.

2. Can the cake be frozen?
It is recommended to consume it fresh, but you can freeze individual portions. Make sure they are well covered.

3. Can I use other spices?
Of course! Cinnamon, nutmeg, or even ginger can add an interesting note.

Pumpkin cake with anise flavor is more than just a dessert – it is a culinary experience that combines tradition with innovation, bringing warmth and joy to every slice. Try it and enjoy the magic of flavor! Enjoy your meal!

 Ingredients: Dough: 5 eggs, a pinch of salt, 5 tablespoons of sugar, 5 tablespoons of flour, 50 ml of oil, a teaspoon of grated lemon peel. Filling: 200 g of ricotta, 200 g of sour cream, 100 g of powdered sugar, 200 ml of liquid cream, one packet of gelatin (10 g), a handful of pumpkin cubes boiled in syrup and well drained. Jelly: about half a pumpkin (about 1 kg) peeled and seeded, cut into small cubes, one cup of sugar, 200 ml of white wine, 3-4 star anise, one packet of Jelle-tort, transparent.