Pumpkin Magic Custard Cake (Impression)
Moist cake with creamy pumpkin custard layers, warm spices, and a delicate texture perfect for autumn.
# Liste des ingrédients:
→ Batter
01 -
115 grams unsalted butter
02 -
480 millilitres whole milk
03 -
4 large eggs, separated into yolks and whites
04 -
Pinch of cream of tartar
05 -
180 grams confectioner's sugar
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
1 teaspoon pumpkin pie spice
09 -
225 grams pumpkin puree, not pumpkin pie filling
10 -
125 grams all-purpose flour
# Étapes de préparation:
01 -
Preheat the oven to 165°C. Line a 20x20 cm or 23x23 cm square baking dish with parchment paper.
02 -
Gently heat the milk until lukewarm, then set aside.
03 -
In a clean bowl, beat the egg whites with a pinch of cream of tartar until stiff peaks form.
04 -
Melt the butter and allow it to cool to room temperature.
05 -
In a mixing bowl, beat the egg yolks with confectioner's sugar until pale and frothy. Incorporate vanilla extract, cinnamon, pumpkin pie spice, and cooled melted butter.
06 -
Mix in the flour until just combined. Add pumpkin puree along with 60 millilitres of the lukewarm milk.
07 -
With the mixer on low speed, gradually add the remaining milk to form a smooth batter.
08 -
Carefully fold the whipped egg whites into the batter using a spatula, maintaining as much volume as possible.
09 -
Pour the mixture into the prepared baking dish. Bake for 60 to 65 minutes, or until the center is just set.
10 -
Allow the cake to cool completely, then refrigerate to firm up before cutting.
11 -
Slice into squares and serve, optionally dusted with extra confectioner's sugar.
# Informations complémentaires:
01 -
Ensure the cake is completely cool and chilled before slicing to achieve clean, defined layers.