Pumpkin cake: the perfect dessert for an autumn evening

This is the perfect choice for a cozy autumn evening. To make the cooking process even easier and more enjoyable, use parchment. It will help you bake the sponge cake easily and safely, as it ensures even cooking and prevents the dough from sticking to the mold. And with cling film, it is convenient to store cream or soaked sponge cake - no spills or drying out!

Moreover, slider bags are not only convenient for storage, but can also serve as a pastry bag.

Ingredients:

- Wheat flour - 140 g;

- Cinnamon, nutmeg - 0.5 tsp each;

- Baking powder - 1/2 tsp;

- Baking soda - 1/2 tsp;

- Butter - 70 g;

- Sugar - 150 g;

- Eggs - 1 pc;

- Vanilla sugar;

- Pumpkin puree - 140 g.

For soaking:

- Espresso - 1 serving;

- Milk - 80 g;

- Condensed milk - 2 tbsp.

For butter cream:

- Butter - 100 g;

- Cream cheese - 150 g;

- Powdered sugar - 100 g;

- Vanilla sugar;

- Cinnamon;

- Nutmeg;

- Espresso - 1 serving.

Method of preparation:

1. Beat soft butter with sugar, add vanilla sugar and a mixture of cinnamon and nutmeg.

2. Add the egg and mix.

3. Add the pumpkin puree. Mix well.

4. Pour in the flour, baking soda and baking powder mixture and mix with a whisk until smooth.

5. Bake at 170° for 20-25 minutes.

Prepare the soaking:

1. Mix milk, espresso and condensed milk.

2. Soak the sponge cake.

Prepare the cream:

1. Mix all the ingredients with a whisk and pour into a slider bag.

Squeeze the cream on the soaked sponge cake.