Autumn pumpkin cake with orange

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   DOUGH: Beat eggs with sugar and vanilla sugar into a fluffy white mass for about 7-10 minutes.

2. STEP 2

   

   Pour in vegetable oil. Stir until smooth.

3. STEP 3

   

   Add a pinch of salt, add flour and baking powder.

4. STEP 4

   

   Add finely grated pumpkin, orange zest and stir.

5. STEP 5

   

   Divide the dough into two equal parts and place in a pan lined with parchment.

6. STEP 6

   

   Bake in the oven for 25-30 minutes at 180 degrees. Check readiness with a wooden skewer. Cool the cakes. Leave for several hours. Wrap each one separately in film. Place in the refrigerator.

7. STEP 7

   

   CREAM: Sour cream must be placed in a colander in advance. Line it with natural fabric or gauze in several layers and add sour cream. Keep it overnight in the refrigerator and you will get a thick, dense mass. Add sugar, mix. Leave for a few minutes until the sugar dissolves.

8. STEP 8

   

   Orange syrup: Squeeze the juice from one orange.

9. STEP 9

   

   Add 3 tablespoons of sugar.

10. STEP 10

    

    Place the saucepan on the stove, stirring constantly and cook over low heat for 8-10 minutes until the syrup has the consistency of liquid honey. Cool the syrup completely, then put it in the refrigerator.

11. STEP 11

    

    Pour the cooled syrup into the sour cream in three or four additions, stirring constantly.

12. STEP 12

    

    The result was a delicious sour cream-orange cream.

13. STEP 13

    

    Cut off the “caps” formed during baking from the cakes.

14. STEP 14

    

    Grate the cut tops using a coarse grater. This will be the crumb for the cake.

15. STEP 15

    

    CAKE: Place the first cake layer on a plate.

16. STEP 16

    

    Spread half the cream.

17. STEP 17

    

    Cover with the second cake layer, do not press down!

18. STEP 18

    

    Cover the entire cake with the other half of the cream.

19. STEP 19

    

    Sprinkle with crumbs. Place the cake in the refrigerator to soak for 4-5 hours.

20. STEP 20

    

    Decorate as desired. You can place orange rings on top of the cake and sprinkle the sides with crumbs.

21. STEP 21

    

    Here's a cross-section of the cake.

22. STEP 22

    

    Enjoy your tea!

Comments on the recipe

Ira

04.09.2023

4.5

You can decorate with candied fruits, the recipe for which is here -->>https://bestrecipes24.com/cooking/23233-cukaty-iz-apelsinovyx-dolek

Tatyana EAO

04.09.2023

5

It's a shame I missed pumpkin season. This cake is delicious and low in calories! I really liked the cream, I’ll have to create something with it. True, I, the great sloth, do not weigh out the sour cream, but add a cream thickener to it. Not useful, but fast

Tatyana EAO

04.09.2023

4.8

I did it! And even despite my epic failure with the cream, which I couldn’t thicken, it’s sooooo delicious! There wasn’t a nice layer, so I just soaked the cakes as best I could. But the cakes, let me tell you, are something. Amazing.

Tatyana EAO

04.09.2023

4.6

Here's a cross-section

Ira

04.09.2023

5

Tatyana EAO, I am delighted!!! The cake you created is incredible, so delicious! I can imagine how tender, soft, melts in your mouth! And how orange it is - lovely! What exactly did you like about the cakes? Thank you so much for the great photo report, I’m so glad!!!

Ira

04.09.2023

4.5

Crazy KARAMEL, hello! I just can’t believe my eyes what beauty I see and I’m sure that the deliciousness is no less! I can’t stop looking at how wonderfully you decorated the cake! I am very, very glad that you liked the recipe and will make it again. Thank you very much for the most beautiful photo report and for raising your spirits for a long time!

Crazy KARAMEL

04.09.2023

4.7

I've been looking at this cake for a long time. I love pumpkin madly, but last year there were so many of them that we couldn’t finish them even before the next harvest. I decided to make this miracle for my birthday. The cakes rose well, soft, fluffy, smelled delicious... But bad luck - they were soggy. However, surprisingly, this did not affect the taste. The cake was just like an orange, and the cream made from 30% sour cream turned out absolutely amazing. Thank you for the recipe, I hope to correct my mistakes in the future and take this miracle to my friends