Pumpkin Cake with Whipped Cream

Bright and elegant homemade pumpkin cake with whipped cream will surprise and delight your loved ones. It is difficult to immediately guess what the cake is made of, but its taste and aroma will undoubtedly attract attention and be appreciated.

Ingredients

• For cakes:
• Pumpkin - 500 g
• (pumpkin puree - 250 ml)
• Eggs - 2 pcs.
• Odorless vegetable oil - 100 g + for lubrication of the form
• Flour - 250 g
• Sugar - 150 g
• Vanilla sugar - 8 g (1 teaspoon)
• Baking powder - 18 g (1.5 tsp)
• Mandarin - 1 pc.
• (tangerine juice - 2 tablespoons)
• Imeretian saffron - 2 pinches
• Salt - 1 pinch
• For cream, layer and decoration:
• Whipping cream (33%) - 250 ml
• Powdered sugar - 3 tbsp. spoons
• Mandarin jam - 5 tbsp. spoons
• Cranberries in powdered sugar - 8 pcs.

Directions

1. Prepare pumpkin puree. Peel pumpkin, cut into small pieces. Wrap the pumpkin slices in foil and bake in the oven until soft (about half an hour).
2. Then puree the baked pumpkin with a blender. For the test you will need 250 ml of pumpkin puree.
3. Dilute saffron in 1 tbsp. a spoonful of boiling water.
4. Peel the mandarin, squeeze the juice out of it.
5. Add tangerine juice and strained saffron liquid to pumpkin puree. Mix well. Cool puree.
6. Beat eggs with sugar.
7. Pour in vegetable oil, beat.
8. Add pumpkin puree.
9. Mix.
10. Gradually add the sifted flour, mixed with baking powder, and knead a thick, smooth dough, without lumps.
11. (If the dough is runny, you can add a little more flour.)
12. Grease a baking dish (diameter 18 cm) with oil. Pour half of the dough into a mold and put in an oven preheated to 180 degrees. Bake the pumpkin cake until golden brown for 25-30 minutes. Readiness to check with a dry wooden skewer.
13. Bake the second cake in the same way.
14. Cool the cakes.
15. Cut each cake horizontally into two parts.
16. Prepare the ingredients for the cream, layer and decoration of the cake. (You can use any citrus jam or other light-colored jam like apricot for the layer.)
17. Whip cream with powdered sugar until firm peaks.
18. When whipping cream, it is important to stop in time so as not to turn the cream into butter.
19. Spread pumpkin cake first with tangerine jam.
20. Then buttercream.
21. Fold the cakes one on top of the other, smearing each cake in this way.
22. Brush the top and sides of the pumpkin tart with whipped cream and garnish with candied cranberries.
23. Place the pumpkin tart in the refrigerator for a few hours to soak.
24. Pumpkin cake with whipped cream is ready.
25. Enjoy your meal!