Pumpkin cream cake with two-colored layers

The pumpkin cream cake with two-colored layers is an excellent choice for everyone who appreciates the flavors of autumn. This cake is not only a delicious dessert but also an opportunity to explore culinary techniques and healthy ingredients. With a rich pumpkin filling and fluffy layers, each slice is a true celebration of taste. Let's get started!

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients

For the layers:
- 2 large eggs
- 300 g butter (at room temperature)
- 300 g sugar
- 300 ml yogurt (preferably homemade for a finer texture)
- 4 tablespoons oil (sunflower or olive)
- 3 tablespoons cocoa powder
- 900 g flour
- 1 packet baking powder (can be chosen with saffron for extra flavor)
- 1/2 teaspoon baking soda
- a pinch of salt
- orange essence (optional, but recommended for fragrance)
- coffee essence (optional, for an interesting contrast)

For the filling:
- 800 g pumpkin (peeled and diced)
- 3 tablespoons semolina
- 4 tablespoons sugar
- 1 teaspoon cinnamon

Preparation

1. Preparing the pumpkin filling

- Start with the filling, as it needs to cool before being used. Peel the pumpkin and remove the seeds. If you have a food processor, it's ideal for chopping it; however, if you prefer, you can grate it on a large grater. Make sure to weigh the peeled pumpkin.
- Place the pumpkin in a pot over low heat, add the sugar and cinnamon, stirring occasionally. Let it simmer for about 10 minutes until the pumpkin becomes soft and a fragrant syrup forms. Once ready, remove it from the heat and add the semolina, mixing well to homogenize the composition.
- Allow the filling to cool completely.

2. Preparing the layers

- In a large bowl, beat the butter with the sugar and a pinch of salt until it becomes a fluffy mixture. Add the eggs and continue to mix everything together.
- Incorporate the yogurt, baking powder (which is best sifted together with the baking soda and flour), and 2-3 tablespoons of flour. This step helps to even out the composition.
- Divide the dough into two equal portions. In one, add cocoa and coffee essence; in the other, orange essence. Start to gradually incorporate the flour so that the dough remains slightly sticky but well bound.
- On the work surface, lightly oil and knead the dough to homogenize it. Use the oil to prevent the dough from sticking to your hands. Repeat this step for both portions of dough.

3. Assembling the cake

- Prepare a baking tray measuring 26/40 cm, lining it with parchment paper or greasing it with oil and flour.
- Roll out the white dough in the tray, pricking it here and there with a fork to prevent excessive puffing during baking. Pour the pumpkin filling and level it evenly.
- Roll out the cocoa dough on top, repeating the pricking process with the fork.
- Preheat the oven to 180 degrees Celsius and place the tray to bake for 45 minutes. The cake is ready when a toothpick inserted in the center comes out clean.

Serving suggestions

This pumpkin cream cake pairs perfectly with a cup of fruit tea or flavored coffee. You can add a spoonful of sour cream or vanilla ice cream to make the dessert even more decadent.

Calories and nutritional benefits

A slice of cake contains approximately 300-350 calories, depending on the portion and ingredients used. Pumpkin is an excellent source of fiber, vitamin A, and antioxidants, and its combination with butter and sugar provides quick energy and a delicious taste.

Possible variations

If you want to experiment, you can replace the pumpkin with other types of purees, such as apple or quince. You can also add chopped nuts or ground hazelnuts to the filling for an extra texture.

Frequently asked questions

1. Can I use canned pumpkin?
Of course! Canned pumpkin is an excellent option and saves time. Just make sure it's pure pumpkin without added sugar.

2. How can I store the cake?
The cake keeps very well wrapped in plastic wrap or in an airtight container in the fridge for up to 5 days.

3. Is this recipe suitable for vegans?
To make this cake vegan, you can replace the eggs with a mixture of flax seeds or banana and the butter with vegan margarine. The yogurt can be replaced with plant-based yogurt.

Personal note

This pumpkin cream cake with two-colored layers is not just a dessert, but also a way to bring family and friends together around the table. Each slice is a sweet memory, and the aromas that intertwine during baking will fill your home with an inviting fragrance.

So, embrace the autumn season with this simple and delicious recipe! I challenge you to bring a touch of creativity into your kitchen!

 Ingredients: For the dough: 2 eggs, 300 g butter, 300 g sugar, 300 ml yogurt, 4 tablespoons oil, 3 tablespoons cocoa, 900 g flour, 1 packet baking powder with saffron, 1/2 teaspoon baking soda, orange essence, coffee essence. For the filling: 800 g pumpkin, 3 tablespoons semolina, 4 tablespoons sugar, 1 teaspoon cinnamon.