Boil the pumpkin with a little water and as much sugar as you want to make it sweet. I used one cup (about 200 ml) After boiling, drain the water and mash the pumpkin with whatever works best for you. Don’t make it completely smooth—it’s fine to leave some larger chunks.
pumpkin cake
None
Easy
1 hrs 30 min
Spiciness
None
Difficulty
Easy
Time
1 hrs 30 min
Preparation
30 min
Cooking
1 hrs 0 min
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Translated
A pumpkin cake that's too delicious for the few ingredients and time it takes :)
None
Easy
1 hrs 30 min
Spiciness
None
Difficulty
Easy
Time
1 hrs 30 min
Preparation
30 min
Cooking
1 hrs 0 min
Allergens
Halal
994KCAL
6 Portions · 973 g
Protein
15 g
Carbohydrates
66 g
Fat
68 g
Fiber
26 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
g
- Biscuit
- Whipped Cream (30 %)
- Pumpkin
1 kilogram
- Walnut
- Sugar
You need a pack of biscuits to cover any rectangular baking tray you have at home. Lay down a layer of biscuits in the tray without soaking them in anything. Then, add a layer of the mashed pumpkin on top while it’s still hot—this will soften the biscuits. Repeat the process as many times as needed, depending on how many biscuits you have.
Let it set in the fridge for at least an hour to an hour and a half. Meanwhile, prepare the whipped cream. If your pumpkin isn’t sweet enough, you can whip the cream with some sugar, honey, or your preferred sweetener to balance it out. Once the cream forms stiff peaks, spread it over the chilled cake, sprinkle the crushed walnuts on top, and you’re done!
None
Easy
1 hrs 30 min
Spiciness
None
Difficulty
Easy
Time
1 hrs 30 min
Preparation
30 min
Cooking
1 hrs 0 min
Allergens
Halal
994KCAL
6 Portions · 973 g
Protein
15 g
Carbohydrates
66 g
Fat
68 g
Fiber
26 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
g
- Biscuit
- Whipped Cream (30 %)
- Pumpkin
1 kilogram
- Walnut
- Sugar
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