Pumpkin Tenerina Cake
Category: Desserts
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Delica pumpkin | 1 kg |
| Powdered sugar | 120 g |
| Butter | 100 g |
| Potato starch (cornstarch) | 40 g |
| Eggs | 200 g |
| Vanilla bean | ½ |
| Additional powdered sugar | To taste |
Instructions
To prepare the Pumpkin Tenerina Cake, the first step is to handle the pumpkin. Start by carefully cleaning the pumpkin: remove the seeds and slice the pumpkin into wedges. You will need 500 grams of peeled and sliced pumpkin. Place the pumpkin slices on a baking sheet lined with parchment paper and bake them in a preheated oven at 170°C (340°F) until soft, which should take about 20–30 minutes. Once cooked, remove the pumpkin from the oven and let it cool slightly. Then, mash the pumpkin using a fork to create a smooth puree. You should end up with approximately 250 grams of pumpkin puree. Set the puree aside, and if you happen to have any leftover, it can be used to enhance a vegetable soup or broth.
Next, separate the egg yolks from the whites. In a large mixing bowl, whisk the egg whites until stiff peaks form, without adding any ingredients. Set them aside.
In another bowl, combine the soft butter with powdered sugar. Add one egg yolk at a time, continuing to mix well after each addition until the mixture becomes light and fluffy. Take the vanilla bean, slice it open, and scrape out the seeds. Add the seeds to the butter mixture and mix thoroughly with a hand mixer.
Now, carefully fold in the potato starch into the butter mixture using a spatula, mixing in gentle, upward motions to keep the batter airy. This step is crucial for achieving the cake’s signature light texture.
Prepare a 24 cm (9-inch) springform pan by lining it with parchment paper. Pour the prepared cake batter into the pan and level it evenly.
Place the pan in the oven and bake at 170°C (340°F) for about 35 minutes. To check if the cake is ready, perform the toothpick test by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.
Once the cake has finished baking, allow it to cool completely in the pan. Once cooled, carefully remove the cake from the pan and dust the top with a light coating of powdered sugar for a beautiful, delicate finish.
This Pumpkin Tenerina Cake is a perfect autumnal treat, offering a soft, moist texture with the natural sweetness of pumpkin complemented by a subtle hint of vanilla. It’s a wonderful dessert to share with family and friends, and it pairs beautifully with a cup of tea or coffee.
Enjoy this delightful cake, made with love, and experience the taste of fall in every bite!
