Mousse pumpkin cake (no bake)

Cakes 293 Last Update: Jun 10, 2022 Created: Jun 10, 2022 0 0 0
Mousse pumpkin cake (no bake)
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Delicious and very easy to prepare pumpkin sour cream cake, which has a pleasant creamy texture. You don't even need to turn on the oven to make it! The basis of the cake is crushed cookies, and the mousse is prepared with the addition of gelatin. A few hours in the refrigerator - and a spectacular dessert is ready!

Ingredients

Directions

  1. Prepare the ingredients.
  2. Try to choose a sweeter pumpkin for such a cake, then you will need less powdered sugar.
  3. Sour cream for such a cake is suitable for any fat content (I have 10%).
  4. Take the cookies for the base that you like to taste. The main thing is that it can be easily turned into crumbs.
  5. Remove the zest (orange part) from an orange with a fine grater. Squeeze juice from the same orange.
  6. Cut the peeled pumpkin into small pieces and place in a bowl. Add orange zest and juice.
  7. Place the bowl of pumpkin in the microwave and cover it with a plastic lid. Cook the pumpkin for 15-20 minutes at 800 watts, until soft. Stop cooking every 5 minutes, carefully remove the pumpkin from the microwave and stir.
  8. (Pumpkin can be cooked in another way, for example, you can wrap it in foil and send it to the oven, heated to 200 degrees, for 30-40 minutes - until soft.)
  9. While the pumpkin is cooking, prepare the cake base. Place the cookies in the bowl of a food processor or blender.
  10. Crush cookies into crumbs.
  11. Melt the butter in the microwave at low power or on the stovetop. Add butter to cookies. Mix thoroughly.
  12. The amount of butter depends on the fat content/moistness of the cookies, so you may need a little more or less. Focus on the consistency of the crumbs: it should easily gather into a lump, but at the same time remain crumbly.
  13. Place the side of a detachable form or a ring with a diameter of 20-24 cm (the diameter of my ring is 20 cm) on a dish for serving. Sprinkle the cookie crumbs and form the bottom. Press down the cookie base thoroughly with a glass or with your hand. Send to the refrigerator for 15-20 minutes.
  14. Pour gelatin with water and set aside to swell.
  15. Puree the finished pumpkin with juice using a blender.
  16. Add sour cream and powdered sugar to pumpkin puree. Optionally, you can add vanilla sugar or cinnamon for flavor.
  17. Thoroughly beat the mixture with a blender until smooth.
  18. Gently heat the gelatin in the microwave or on a steam bath until dissolved. Don't boil!
  19. In a thin stream, constantly stirring the pumpkin mass with a whisk, pour in the melted gelatin.
  20. Pour the mixture over the chilled cookie base. Place the cake in the refrigerator until completely set (about 3 hours).
  21. When the pumpkin mass hardens, if desired, decorate the top of the cake with grated chocolate.
  22. Carefully remove the pumpkin mousse cake from the mold.
  23. Cut the cake into portions and you are ready to serve!
  24. Enjoy your meal!

Mousse pumpkin cake (no bake)



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Delicious and very easy to prepare pumpkin sour cream cake, which has a pleasant creamy texture. You don't even need to turn on the oven to make it! The basis of the cake is crushed cookies, and the mousse is prepared with the addition of gelatin. A few hours in the refrigerator - and a spectacular dessert is ready!

Ingredients

Directions

  1. Prepare the ingredients.
  2. Try to choose a sweeter pumpkin for such a cake, then you will need less powdered sugar.
  3. Sour cream for such a cake is suitable for any fat content (I have 10%).
  4. Take the cookies for the base that you like to taste. The main thing is that it can be easily turned into crumbs.
  5. Remove the zest (orange part) from an orange with a fine grater. Squeeze juice from the same orange.
  6. Cut the peeled pumpkin into small pieces and place in a bowl. Add orange zest and juice.
  7. Place the bowl of pumpkin in the microwave and cover it with a plastic lid. Cook the pumpkin for 15-20 minutes at 800 watts, until soft. Stop cooking every 5 minutes, carefully remove the pumpkin from the microwave and stir.
  8. (Pumpkin can be cooked in another way, for example, you can wrap it in foil and send it to the oven, heated to 200 degrees, for 30-40 minutes - until soft.)
  9. While the pumpkin is cooking, prepare the cake base. Place the cookies in the bowl of a food processor or blender.
  10. Crush cookies into crumbs.
  11. Melt the butter in the microwave at low power or on the stovetop. Add butter to cookies. Mix thoroughly.
  12. The amount of butter depends on the fat content/moistness of the cookies, so you may need a little more or less. Focus on the consistency of the crumbs: it should easily gather into a lump, but at the same time remain crumbly.
  13. Place the side of a detachable form or a ring with a diameter of 20-24 cm (the diameter of my ring is 20 cm) on a dish for serving. Sprinkle the cookie crumbs and form the bottom. Press down the cookie base thoroughly with a glass or with your hand. Send to the refrigerator for 15-20 minutes.
  14. Pour gelatin with water and set aside to swell.
  15. Puree the finished pumpkin with juice using a blender.
  16. Add sour cream and powdered sugar to pumpkin puree. Optionally, you can add vanilla sugar or cinnamon for flavor.
  17. Thoroughly beat the mixture with a blender until smooth.
  18. Gently heat the gelatin in the microwave or on a steam bath until dissolved. Don't boil!
  19. In a thin stream, constantly stirring the pumpkin mass with a whisk, pour in the melted gelatin.
  20. Pour the mixture over the chilled cookie base. Place the cake in the refrigerator until completely set (about 3 hours).
  21. When the pumpkin mass hardens, if desired, decorate the top of the cake with grated chocolate.
  22. Carefully remove the pumpkin mousse cake from the mold.
  23. Cut the cake into portions and you are ready to serve!
  24. Enjoy your meal!

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