Pumpkin pie with sour cream
This isn't so much a classic American pie as it is a regular pumpkin cake. It has an airy, even texture. This dessert can be served as a standalone treat with tea or used as a sponge base for homemade autumn cakes with spiced fillings.
- Proteins: 6 g
- Fats: 5.3 g
- Carbohydrates: 25.4 g
- Total time:
- Time in the kitchen:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 6
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Pumpkin500 G
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Wheat flour250 G
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Egg C12 pcs
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Sour cream50 G
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Sugar170 G
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Salt1 pinch
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Vanilla sugar1 tsp
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Baking powder5 G
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Vegetable oil50 ml
Peel the pumpkin and grate it on a fine grater.
Beat the eggs together with vanilla sugar and a pinch of salt.
When the foam has lightened slightly and increased in volume, add regular sugar and continue whisking. Eventually, the mixture should turn white and increase in volume by about three times.
Add sour cream and vegetable oil.
Sprinkle grated pumpkin on top and mix well.
Sprinkle the top with sifted flour and baking powder and mix thoroughly until all lumps are gone. A silicone spatula is sufficient for this.
Prepare the pan. If it's metal, grease it with butter and sprinkle with flour, then pour in the batter. You can also transfer the cake to individual silicone molds if desired.
Preheat the oven and bake the cake at 180 degrees for 45 minutes.
Once the dessert has cooled completely, you can sprinkle it with powdered sugar.
- 1 hour
- 250 kcal
- 312
- 1 hour 20 minutes
- 246.3 kcal
- 1135
- 1 hour 40 minutes
- 129.7 kcal
- 365
- 1 hour 20 minutes
- 120 kcal
- 1133
- 1 hour 45 minutes
- 349 kcal
- 1003
- 1 hour 40 minutes
- 177 kcal
- 382
- 2 hours 30 minutes
- 200.7 kcal
- 361
- 1 hour
- 232 kcal
- 336