Pumpkin Stick Cake

Pumpkin Stick Cake - A Warm Delight from the Heart of Autumn

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12

Every autumn, when the leaves start to fall and the scents of pumpkin fill the air, there is nothing more comforting than a pumpkin stick cake. This recipe will not only warm you up with delicious flavors but also bring back pleasant childhood memories when grandma used to prepare treats from freshly harvested pumpkins from the garden. It is a simple recipe, yet with an impressive result, perfect for serving at a family meal or during tea with friends.

Ingredients

- 8 eggs
- 8 tablespoons sugar
- 8 tablespoons wheat flour
- 4 tablespoons oil
- 1 teaspoon baking powder
- 2 packets vanilla sugar
- 1 pinch of salt
- 1 small bowl of pumpkin sticks (about 300 g)
- 2 tablespoons low-vanilla sugar

Ingredient Details

- Pie Pumpkin: Choose fresh pumpkins with a meaty and aromatic flesh. This will not only add flavor but also moisture to the cake, making it fluffier.
- Eggs: Make sure they are at room temperature for better integration into the mixture.
- Sugar: Vanilla sugar will provide an enriched flavor, but you can also use regular sugar if you prefer.

Preparation Technique

Step 1: Preparing the Pumpkin

1. Start by peeling the pie pumpkin. Cut it in half, remove the seeds and inner slices.
2. Cut it into long sticks, about 1 cm wide. These will add a pleasant contrast to the texture of the cake.

Step 2: Preparing the Batter

3. Separate the egg whites from the yolks. It is important to use a clean bowl for the egg whites so they whip well.
4. Start beating the egg whites with a pinch of salt until they become a dense foam. Gradually add the sugar and vanilla sugar, continuing to beat until you achieve a shiny and firm mixture. This process will incorporate air into the batter, making it fluffy.
5. In another bowl, mix the yolks with the oil. Gradually add this mixture over the egg whites, using a spatula to avoid losing the air from the egg whites.
6. In a separate bowl, combine the flour and baking powder. Sift them over the egg mixture, gently folding with the spatula until homogeneous. It is essential not to overmix to maintain the air in the egg whites.

Step 3: Assembling the Cake

7. Preheat the oven to 180°C. Place a sheet of baking paper in the center of a round baking tray, and arrange the pumpkin sticks around it, which have been tossed in 2 tablespoons of low-vanilla sugar.
8. Carefully pour the cake mixture into the tray, ensuring that the pumpkin sticks remain visible. Continue placing the sticks around the edges, then place the tray in the oven for about 60 minutes.

Step 4: Cooling and Serving

9. After baking, let the cake cool in the tray for 10 minutes, then transfer it to a cooling rack. It is important to wait for it to cool completely before slicing to avoid crumbling.

Practical Tips

- Checking doneness: Use a toothpick to check if the cake is baked. If it comes out clean, it means it is ready.
- Nut variation: Add some chopped nuts to the mixture for added texture and flavor.
- Roasted pumpkin: If you want to add a caramelized note, you can roast the pumpkin sticks in the oven with a little sugar before adding them to the cake.

Delicious Combinations

This pumpkin cake pairs perfectly with a cup of mint tea or a pumpkin latte. You can serve it alongside a dollop of whipped cream or ice cream for a more sophisticated dessert.

Nutritional Benefits

Pumpkin is an excellent source of vitamins A and C, and the eggs provide quality protein. This recipe is not only tasty but also nutritious, giving you the energy you need throughout the day.

Frequently Asked Questions

- Can I use canned pumpkin? Yes, but make sure it is 100% pumpkin without additives.
- How can I store the cake? You can keep it in an airtight container at room temperature for 2-3 days or in the fridge for a week.
- Is this recipe suitable for vegans? You can adapt the recipe using flax eggs or other egg substitutes.

Personal Note

I fondly remember the days when we prepared this recipe together with my mother, learning from each other. The aroma of roasted pumpkin and vanilla filled the entire house, and each slice of cake brought us closer. I encourage you to share this recipe with your loved ones and create unforgettable memories around the table.

Happy cooking and enjoy, dear ones!

 Ingredients: 8 eggs, 8 tablespoons sugar, 8 tablespoons wheat flour, 4 tablespoons oil, 1 teaspoon baking powder, 2 packets vanilla sugar, 1 pinch of salt, 1 small bowl of pumpkin pie sticks, 2 tablespoons low-vanilla vanilla sugar.

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