Pumpkin cake with banana cream
8 servings
60 minutes
Pumpkin cake with banana cream is a harmony of autumn coziness and exquisite taste. Tender pumpkin layers infused with the aroma of cinnamon and ginger create a warm, spicy base that perfectly complements the airy mascarpone cream made with sweetened condensed milk and ripe banana. This dessert comes from European cuisine, where the natural sweetness of pumpkin is often paired with rich creamy notes. The cream adds softness and a light caramel-like stretchiness, making each bite a true delight. Such a cake is perfect for cozy family evenings, festive gatherings, and autumn tea parties. Its flavor is a balance between sweetness and spiciness; the texture is soft yet offers slight resistance from the layers. Decorated with nuts or wafers, it becomes not only delicious but also aesthetically pleasing, turning a simple treat into a culinary masterpiece.
1
Peel the pumpkin and remove the seeds, then grate it on a fine grater. Do not squeeze out the juice.
- Butternut Squash: 300 g
2
Break an egg into the fourth pumpkin, add sugar and spices. Mix by hand. Add slightly softened butter and 2 tablespoons of vegetable oil. Continue mixing by hand, gradually adding flour. Do not add too much flour (the dough should remain slightly liquid).
- Chicken egg: 1 piece
- Sugar: 60 g
- Cinnamon: to taste
- Grated ginger: to taste
- Butter: 90 g
- Vegetable oil: 3 tablespoons
- Wheat flour: 150 g
3
For the cake, it's better to use a detachable baking pan and grease the bottom with vegetable oil. Spoon half of the batter into the pan and start smoothing it to the edges in an even layer, occasionally wetting the spoon in cold water.
- Vegetable oil: 3 tablespoons
4
Bake the cake at 200 degrees, raising it one step in the oven every 3-4 minutes until the edges turn golden. Place the cake on parchment paper and let it cool. Meanwhile, bake the second half of the dough in the same way.
5
For the cream, you will need a large banana, pre-cooked condensed milk, and mascarpone. Place all ingredients in a tall bowl and mix with a mixer using a special cream attachment. Constantly taste the cream, increasing the amount of condensed milk (if it's not sweet enough) or mascarpone (if it's too sweet). Put the cream in the refrigerator.
- Bananas: 1 piece
- Boiled condensed milk: 0.5 jar
- Mascarpone cheese: 250 g
6
Thoroughly coat the completely cooled layers with cream. You can decorate the top with nuts, a design, or crushed wafers. Place the cake in the refrigerator for a couple of hours.