This tender cake is a pumpkin cooked in the oven, incorporated into the dough, and once cooked it will give all its sweetness. Being a flourless dessert, the pumpkin tender pie will also be a gluten-free dessert. Low and soft, it is perfect to serve after dinner … friends and family will be delighted by so much goodness.
INGREDIENTS
- Pumpkin 1 kg
- Powdered sugar 120 g
- Soft butter 100 g
- Potato starch 40 g
- Eggs (about 4) 200 g
- ½ vanilla bean
To prepare the pumpkin cake, first of all, clean the pumpkin: empty it of the internal seeds, cut it into slices, and remove the peel. You will need 500 g of clean pumpkin.
Place the pumpkin slices on a baking sheet lined with baking paper and bake in a preheated static oven at 180 ° C for 35 minutes.
Once ready, transfer it to a plate and mash it with a fork to obtain a puree. You will need to get about 250 grams which you will keep aside.
Divide the yolks from the whites and beat the whites until stiff, without adding anything. Keep aside and work the mixture until it is well absorbed before adding the next. You will need to get a well-whipped mass.
At this point, take the seeds from the half vanilla pod and add them to the mixture. Stir with whips and add the pumpkin pulp. Mix with whips.
Then add the starch and mix with a spatula. Finally, gradually incorporate the egg whites whipped to snow with movements from the bottom up, to have a soft and airy mixture.
Line a 24 cm diameter pan with baking paper and pour the dough inside.
Level well and bake in a preheated static oven at 170 ° C for 35 minutes. Do the toothpick test, before taking out the cake. Once ready and cooled, remove it from the mold and sprinkle with icing sugar before serving.
ADVICE
For a more decisive taste you can sprinkle the surface with bitter cocoa. You can also flavor the cake with a sprinkling of cinnamon, a fabulous combination!
ENJOY!
