Pumpkin cake with meringue

Pumpkin and meringue cake is a delicacy that combines the flavors of autumn with a refined and savory dessert. This easy-to-make recipe will transform any meal into a feast, being perfect for special occasions as well as for personal indulgence. Each bite will take you into a world of flavors and textures, with sweet pumpkin and fluffy meringue. Let's get to work!

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 12

Ingredients:

*For the dough:*
- 250 g margarine or butter (choose butter for a richer taste)
- 450 g sugar (you can adjust the amount according to your preferences)
- 5 eggs (1 whole egg and 4 yolks)
- 1 tablespoon baking soda
- 600 g flour (sifted for a finer texture)
- 2 tablespoons breadcrumbs (to absorb excess moisture)
- Grated lemon zest (about one lemon)
- A pinch of salt
- Vanilla and rum extracts (for a more complex flavor)

*For the filling:*
- 2 kg pumpkin (choose sweeter pumpkins, like butternut squash)
- Sugar to taste (between 100-200 g, depending on how sweet the pumpkin is)
- Cinnamon (1 teaspoon or to taste)

*For the meringue:*
- 4 egg whites (at room temperature for better whipping)
- 300 g sugar (for a firm and glossy meringue)
- Ground nuts (optional, for decoration)

Recipe history:
Pumpkin and meringue cake is a traditional recipe that has been passed down through generations. Pumpkin, used for millennia, is a versatile ingredient appreciated not only for its sweet taste but also for its nutritional benefits. This cake pays homage to the autumn season when pumpkins are at their peak and their flavors are most intense.

Preparing the filling:
1. Start by peeling the pumpkin, then grate it using a large grater. This will allow the pumpkin to cook more evenly and integrate better into the filling.
2. Place the grated pumpkin in a pot, add the sugar, and let it sauté over medium heat. This step will take about an hour, during which the pumpkin will become soft and reduce. Stir occasionally to prevent sticking.
3. When the pumpkin is almost ready, add the cinnamon. This will not only add flavor but will perfectly complement the sweetness of the pumpkin, creating a delicious mixture.

Preparing the dough:
1. In a large bowl, cream the margarine or butter with 150 g of sugar until it becomes a fluffy cream. This step is essential for achieving an airy dough.
2. Add the whole egg and the 4 yolks, mixing well after each addition.
3. Incorporate the baking soda dissolved with lemon juice or vinegar, the grated lemon zest, and the vanilla and rum extracts. These will add depth to the flavors.
4. Add a pinch of salt and the sifted flour, mixing gently until the dough becomes homogeneous. It is important not to over-knead the dough to avoid it becoming dense.
5. Divide the dough into two equal parts and roll out each part on a floured surface. Make sure the sheets are the size of your baking tray.

Assembling the cake:
1. Grease a baking tray with butter or oil and dust it with flour to prevent sticking.
2. Place the first sheet of dough in the tray, then add the pumpkin filling. If the filling is too wet, sprinkle a little breadcrumbs on the dough before adding the pumpkin.
3. Cover with the second sheet of dough and bake in a preheated oven at high heat (200°C) for 20 minutes. This step will help the dough bake evenly.

Preparing the meringue:
1. While the cake is baking, prepare the meringue. Whip the egg whites with a mixer until they form a foam, then gradually add the sugar, continuing to beat until the meringue becomes firm and glossy.
2. When the cake is ready, remove it from the oven and quickly spread the meringue on top. You can sprinkle ground nuts to add extra texture and flavor.
3. Place the cake back in the oven at low heat (150°C) for 40-45 minutes, or until the meringue becomes lightly golden.

Serving and variations:
Once the cake is ready, let it cool slightly before cutting. It is excellent served warm or at room temperature, alongside a scoop of vanilla ice cream or a caramel sauce. Variations can include adding nuts or hazelnuts to the filling or even to the meringue for a richer taste.

Nutritional benefits:
Pumpkin is an excellent source of fiber and vitamins, such as vitamin A, which is beneficial for vision, and vitamin C, which supports the immune system. The whole wheat flour used in the dough can add additional fiber, making this dessert not only delicious but also healthier.

Frequently asked questions:
- Can I use canned pumpkin? Yes, but make sure it's pure pumpkin without additives.
- How can I store the cake? You can store it in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.
- Can I add other spices? Absolutely! Nutmeg or ginger can add an interesting flavor.

After you have gone through each step of this recipe, you will have a pumpkin and meringue cake that will surely impress anyone who tastes it. This cake is more than just a dessert; it is a culinary experience that brings joy and warmth in every bite. Enjoy!

 Ingredients: 250 g margarine / butter, 450 g sugar, 5 eggs, 1 tablespoon baking soda, 600 g flour, 2 tablespoons breadcrumbs, grated lemon peel, salt, essences - vanilla, rum. Filling: 2 kg pumpkin, sugar to taste, cinnamon.