Spanish Chocolate Birthday Cake

Spanish Chocolate Birthday Cake

I have cooked many cakes before, and I have to say this chocolate birthday cake is D-E-L-I-C-I-O-U-S.

This chocolate birthday cake recipe has been passed down from generation to generation in Victor’s family. And now his grandmother, Nona as they call her, has shared it with her children and grandchildren.

He is particularly fond of this chocolate cake. It reminds him of his childhood, and nowadays he still enjoys eating it as if he was six years old.

Before I tried it, he had always told me that there was no other cake like it, that it was, by far, the best chocolate cake I would ever try. One day, I was so intrigued that I felt the urge to taste it… Now, that I have already tasted it, I invite you to try it and tell me what you think!

In many Spanish restaurants, you can find this tarta de cumpleaños ( birthday cake in Spanish ) as dessert on their menu, and it is decorated with lacasitos sweets and other toppings to give it a colourful touch. For many people, it is the perfect cake for birthdays; both children and adults love it. Nonetheless, you can make it for other special events, too.

When I was planning the cake photoshoot, I thought of decorating it with lacasitos like the others. Victor stopped me in my tracks and said: “No Lacasitos”; therefore, we went out shopping to buy a cake plate to show it´s category. Now I understand him. It is spectacularly delicious.

If you are a chocoholic, and you love chocolate desserts, this no bake chocolate cake will become one of your favorites.

For those less chocoholics, it can be served with a little cream to reduce the chocolatey taste. Even so, this is still a to-die-for chocolate cake.

Spanish Chocolate Birthday Cake Recipe

1. Break 300 grams of milk chocolate and 150 grams of dark chocolate in a glass bowl and melt it in bain-marie. How? Fill a saucepan with water and put it on the stove. Then, place the glass bowl on top of the saucepan, keeping it from touching the water. With the hot water, without bringing it to the boil, stir with a whisk until the chocolate melts. Set aside.

2. In a separate bowl, cream 150 grams of butter, 150 grams of sugar and 6 egg yolks. Beat with a hand held mixer.

3. Add the mixture into the chocolate and stir with a spatula until integrated. It is important that the chocolate is not too hot.

4. Whip 200 grams of cream with the hand held mixer for 3 minutes until thickened.

5. Add the chocolate into the whipped cream and mix very well.

6. Pour the milk into a deep dish and then dip the Maria cookies in it to soften them.

7. Line 8 inch cake pan with parchment paper.

8. Fill the cake pan with the mixture and biscuits, making sure you don´t leave gaps. The order is the following: biscuits – mixture – biscuits – mixture – biscuits – mixture.

9. Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have cooked a delicious chocolate birthday cake!

If you liked this recipe for chocolate cake, I invite you to try these recipes for cheesecake, apple pie and lemon meringue pie.

receta-de-la-deliciosa-tarta-de-chocolate-de-la-abuela

Spanish Chocolate Birthday Cake

This delicious chocolate cake is the perfect cake for birthdays! Both children and adults will love it!
4.74 from 15 votes
Prep Time 35 minutes
Resting Time 6 hours
Course Dessert
Cuisine Spanish
Servings 12 pieces
CALORIES 499 kcal

Ingredients
  

  • 400 grams Maria biscuits
  • 300 grams milk chocolate
  • 150 grams dark chocolate
  • 150 grams sugar
  • 150 grams butter
  • 200 grams cream
  • 6 eggs

Instructions
 

  • Break milk and dark chocolate in a glass bowl and melt it in a water bath. Set aside.
  • In a separate bowl, cream butter, sugar and egg yolks. Beat with a hand held mixer.
  • Add the mixture into the chocolate and stir with a spatula until integrated.
  • Whip the cream with the hand mixer until thickened.
  • Add the chocolate into the whipped cream and mix very well.
  • Pour the milk into a deep dish and then dip the Maria cookies in it to soften them.
  • Line 8 inch cake pan with parchment paper.
  • Fill the cake pan with the mixture and biscuits, making sure you don´t leave gaps. The order is the following: biscuits – mixture – biscuits – mixture – biscuits – mixture.
  • Once you've assembled the cake, put it in the fridge overnight so that it's ready for the next day. Et voilà … Now you have a delicious chocolate biscuit cake.

NOTES

You can decorate the cake with grated chocolate.

NUTRITION

Calories: 499kcal | Carbohydrates: 47g | Protein: 6g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 128mg | Sodium: 209mg | Potassium: 240mg | Fiber: 3g | Sugar: 33g | Vitamin A: 681IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 3mg
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Marble Cake with Cocoa

Marble Cake with Cocoa

Making desserts is an art. And an example of this is this recipe for marble cake with cocoa . It is a homemade recipe destined to conquer our senses of taste and sight.

This sponge cake is fluffy on the palate and with an attractive appearance because its colours and shapes.

As an interior architect I have always loved the combination of colours, spaces and textures in each of the projects I work on. It’s the same with desserts so not only I enjoy the process of making them, but I can also eat them afterwards 🙂

Ingredients are like the colours a painter uses to create a painting. And each recipe is a palette of colours designed to create a work of art. Depending on the ingredients, and the amount you use, the desserts will take on one appearance or another.

In this case it is the cake itself that will be the artist, it will decide what shapes will be created inside it.

One of the curiosities of this sponge cake is that you don’t know what the inside will look like until you open it. It’s a surprise! Not knowing what the final result will be like also makes the experience of preparing this dessert fun.

Marble cake is a classic sponge cake, along with the yogurt sponge cake. Both are very easy to make. The only difference is that this sponge cake is made of two kind of batters, of which one is made of cocoa.

This contrast of flavours and colours is what gives it its appearance.

If you follow the steps of the recipe, you will soon have a small work of art in your home … but it will last very little time 🙂

Recipe for Marble Cake with Cocoa

  • Preheat the oven to 356°F ( 180°C ).
  • In a bowl, mix 125 grams of butter ( slightly melted and soft) with 225 grams of sugar. You can do this either with a whisk or an electric hand mixer.
  • Once the butter and sugar are well integrated, add 3 egg yolks and stir with a whisk until everything is well integrated.
  • Add 200 ml. of milk and continue stirring with the whisk.
  • Now gradually add 250 grams of flour and a teaspoon of baking powder. Mix everything with a whisk until there are no lumps.
  • In a separate bowl, beat the remaining egg whites with the electric hand mixer until stiff.
  •  Once the egg whites are whipped to stiff peaks, add the meringue to the mixture, in batches, and combine both mixtures with a spatula with slow folding movements, a bottom-to-top and top-to-bottom motion, until well integrated.

Separate the cake batter into two bowls

  • In one bowl put 2/3 of the mixture and in another 1/3 of the mixture, to the latter add a tablespoon of cocoa powder and stir well.
  • Spread butter over all four sides and bottom of the loaf pan, then add flour all over the butter pan. Tilt and shake so the flour adheres to the butter. Spread butter over all four sides and bottom of the loaf pan, then add flour all over the pan. Tilt and shake so the flour adheres to the butter. You do this to prevent the batter from sticking to the pan when unmolding.
  • Pour half of white batter into the loaf pan, then add all the cocoa batter and finish by adding the rest of the white batter.
  • Bake for 50 minutes. I recommend you not to open the oven door during this time. When the time is up insert a cake tester (or a knife) into the center of the marble cake to check whether it is done. If the tester comes out clean … Et voilá! Your delicious and fluffy marble cake is ready!
receta-bizcocho-marmolado

Marble Cake Recipe

Although you follow every step of this recipe for marble cake, you don't know what the inside will look like until you open it.
5 from 4 votes
Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert
Cuisine German
Servings 10 pieces
CALORIES 282 kcal

Ingredients
  

  • 125 grams butter
  • 225 grams sugar
  • 3 eggs
  • 200 ml milk
  • 250 grams flour
  • 1 teaspoon baking powder
  • 1 tablespoon cocoa powder

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).
  • In a bowl, mix butter ( slightly melted ) with sugar.
  • Once the butter and sugar are well integrated, add egg yolks and stir with a whisk until everything is well integrated.
  • Add milk and continue stirring with the whisk.
  • Gradually add dry ingredients: flour and baking powder. Mix everything with a whisk until there are no lumps.
  • In a separate bowl, beat the remaining egg whites until stiff.
  • In batches, add the meringue to the mixture and combine with a spatula with slow folding movements until well integrated.

Separate the cake batter into two bowls

  • In one bowl put 2/3 of the mixture and in another 1/3 of the mixture, to the latter add a tablespoon of cocoa powder and stir well.
  • Spread butter on the base and sides of the loaf pan, then sprinkle flour all over the pan.
  • Pour half of white batter into the loaf pan, then add all the cocoa batter and finish by adding the rest of the white batter.
  • Bake for 50 minutes. When the time is up insert a cake tester (or a knife) into the center of the marble cake to check whether it is done. If the tester comes out clean … Et voilá! Your delicious and fluffy marble cake is ready!

NUTRITION

Calories: 282kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 150mg | Potassium: 60mg | Fiber: 2g | Sugar: 24g | Vitamin A: 417IU | Calcium: 75mg | Iron: 1mg
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Lemon Meringue Pie

Lemon Meringue Pie

This lemon meringue pie recipe is my brother’s favourite.

Its creaminess, crunchy base and lemon flavour make this cake a perfect combination.

It’s October 2020. Fools Garden’s Lemon Tree plays on the radio as I listen to the lyrics: I’m sitting here in a boring room, It’s just another rainy Sunday afternoon

After the lockdown experience, I want to celebrate the little things that life offers me, like cooking. This time, with the song on my mind, I feel like making a lemon tart.

As the saying goes, when life gives you lemons, make lemonade or …. A lemon meringue pie! With this tart I feel like giving a cheerful touch not only to the day, but also to the eye and to the palate …. mmmmmmmm

This is my brother’s favorite cake. Every September 17th, which is his birthday, this lemon meringue pie recipe is made in my mother´s house.

How to Make Lemon Meringue Pie

1. Preheat the oven to 356°F ( 180°C ).

Pie Filling

2. Grab four large eggs and separate the egg yolks from whites very carefully. Set aside.

3. In a bowl, add 4 egg yolks and then beat them with a hand held mixer. While beating, add in 370 grams of condensed milk and then pour in 200 ml of fresh lemon juice.

4. Put the egg yolk mixture to chill in the refrigerator.

Biscuit Base

5. In a food processor, add 250 grams of Maria cookies and 125 grams of softened butter. Beat until you get a cookie powder.

Tips for this fifth step:

  • If you don’t have a food processor, you can crush the biscuits with a hand blender. Do it in batches, little by little, because there are many cookies.
  • It is very important that the butter is at room temperature, it has to be smooth so that it mixes well. If it is hard, put it in the microwave for a few seconds to soften.

6. Pour this dough into a 8-inch cake pan and press it down firmly with the back of a spoon to flatten. Tip: the cake pan is not buttered, nor floured neither line up with parchment paper.

Meringue

7. Beat egg whites on medium speed until soft peaks form, then add in 200 grams of sugar little by little beat on high speed. until stiff peaks form. As result, you have glossy peaks that stand up straight and sugar has dissolved.

Assembly

8. Take the filling out of the refrigerator and pour it on top of the biscuit base.

9. Load up piping bag with meringue. Tip: Do it with the help of a spatula and this way you will avoid that not much air enters.

10. Now it’s time to bring out the artist in you! Decorate the cake with meringue, with the tips facing up, so that the cake looks pretty.

11. Once the cake is covered with meringue topping, bake it in the oven for about 10 minutes. Let meringue tips to brown.

12. To serve it you have to wait until the filling is more set; therefore, allow it to cool to room temperature or put it directly to chill in the refrigerator.

13. When the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!

If you liked this lemon meringue pie recipe, I recommend you to visit our homemade cakes page.

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Lemon Meringue Pie Recipe

Its creaminess, crunchy base and lemon flavour make this cake a perfect combination. When life gives you lemons, make a lemon meringue pie!
5 from 10 votes
Prep Time 15 minutes
Cook Time 10 minutes
Tiempo de Montaje 10 minutes
Course Dessert
Cuisine British
Servings 12 pieces
CALORIES 356 kcal

Ingredients
  

Filling

  • 4 egg yolks
  • 370 grams condensed milk
  • 200 ml lemon juice

Biscuit Base

  • 250 grams Marie biscuits
  • 125 grams butter

Meringue

  • 4 egg whites
  • 200 grams sugar

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).

Filling

  • Separate the egg yolks from whites very carefully.
  • In a bowl, add egg yolks and then beat them with a hand held mixer. While beating, add in condensed milk and then pour in lemon juice.
  • Put the filling to chill in the refrigerator.

Biscuit Base

  • In a food processor, add Maria cookies and softened butter. Beat until you get cookie powder.
  • Pour this dough into a 8-inch cake pan and press it down firmly with the back of a spoon to flatten
  • Take the filling out of the refrigerator and pour it on top of the biscuit base.

Meringue

  • Beat egg whites on medium speed until soft peaks form, then add in sugar little by little beat on high speed. until stiff peaks form.

Assembly

  • Take the filling out of the refrigerator and pour it on top of the biscuit base.
  • Load up piping bag with meringue.
  • Decorate the cake with the meringue, with the tips facing up, so that the cake looks pretty.
  • Once the cake is decorated, put it in the oven. Wait for about 10 minutes meringue tips to brown.
  • To serve it you have to wait until the filling is more set; therefore, allow it to cool to room temperature or put it directly to chill in the refrigerator.
  • When the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!

NUTRITION

Calories: 356kcal | Carbohydrates: 51g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 233mg | Potassium: 193mg | Fiber: 1g | Sugar: 39g | Vitamin A: 431IU | Vitamin C: 7mg | Calcium: 116mg | Iron: 1mg
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Chocolate Mousse Cake

Chocolate Mousse Cake

Chocolate mousse cake is one of my favorites.

Anyone can make this no bake chocolate cake, you don’t need any special method or equipment. Ever since I make my kids this treat, I add cookies soaked in milk to the recipe so it has less chocolaty-ness hit. What a fabulous combination! This cake reminds me the Spanish birthday cake with the creaminess and smoothness of a mousse.

I love it when my kids get chocolate stains!

I couldn’t be more thrilled to see my children, the biggest critics of my desserts, enjoy with all their senses everything I prepare and cook for them.

This chocolate mousse cake melts in your mouth. Its taste and texture are suitable for both adults and children, making it a perfect cake for birthdays and family celebrations.

Cake Decoration

You can decorate this chocolate mousse cake with chocolate shavings. Also strawberries give it a touch of color and a flavor combination that tastes amazing!

Chocolate Mousse Cake Recipe

1. In a bowl, whip 250 grams of heavy whipping cream with a hand held mixer for 3 minutes. Set aside.

2. Chop 250 grams of dark chocolate into small pieces, place it in a microwave-safe bowl and add in 125 grams of butter. Melt everything in the microwave at 700W for 30 seconds. Then take the bowl out, give it a stir and place it back in the microwave for another 30 seconds. Repeat this process until the chocolate is completely melted. Tip: don’t overdo it because the chocolate burns easily (and makes a tremendous smoke, which has happened to me). For this quantity it will be approximately 2 minutes and a half, but it is always better to do it little by little.

3. Let your chocolate sit at room temperature.

4. Separate 4 egg whites from yolks ; then , in a separate bowl, beat the egg whites until stiff with the hand held mixer. Add in a pinch of salt while beating. When you hit soft peaks form, add in 125 grams of sugar little by little. You’ll know you´ve hit stiff peak stage when you have glossy peaks that stand straight and the sugar has dissolved.

5. When the buttery chocolate is at room temperature, add the egg yolks one by one, stirring each yolk until each one is integrated.

6. In batches, add the meringue to the chocolate mixture and mix with a spatula with slow folding movements, a bottom-to-top and top-to-bottom motion, so it doesn’t deflate. Then, add in the whipped cream and combine with the same folding technique until well integrated.

Assembly

7. Line 8 inch cake pan with parchment paper ; thus, later it will be easier and cleaner to unmold the cake. Dip the Maria cookies in milk and place them on the base of the mold. Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture.

8. Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have for dessert a delicious chocolate mousse cake!

If you like chocolate as much as I do, on this blog you can find other chocolate desserts such as the spanish birthday cake or chocolate truffles.

And if you like homemade cakes , you can try to make other recipes such as our  cheesecake,  pavlova,  lemon and meringue cake ,  or puff pastry apple tart with almond cream.

receta-tarta-mousse-chocolate-galletas

Chocolate Mousse Cake Recipe

This chocolate mousse cake melts in your mouth. It´s flavour and texture is suitable for both adults and children.
5 from 11 votes
Prep Time 30 minutes
Resting Time 6 hours
Course Dessert
Cuisine French
Servings 12 pieces
CALORIES 337 kcal

Ingredients
  

  • 250 grams chocolate for melting (70%)
  • 125 grams butter
  • 4 eggs
  • 1 pinch of salt
  • 125 grams sugar
  • 250 grams heavy whipping cream
  • 16 Marie biscuits
  • Milk to dip cookies in

Instructions
 

  • In a bowl, whip heavy whipping cream with a hand held mixer for 3 minutes. Set aside.
  • Melt the dark chocolate in a microwave together with the butter.
  • Let your chocolate sit at room temperature.
  • Separate egg whites from yolks; then, beat the egg whites until stiff with an electric hand mixer. Add in a pinch of salt while beating. When you hit soft peaks form, add in the sugar little by little.
  • Now that the buttery chocolate is at room temperature, add the egg yolks one by one, stirring each yolk until each one is integrated.
  • In batches, add the meringue to the chocolate mixture and mix with slow folding movements so it doesn’t deflate. Then, add in the whipped cream and combine with the same folding technique until well integrated.

Assembly

  • Line 8 inch cake pan with parchment paper.
  • Dip the Maria cookies in milk and place them on the base of the mold.
  • Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture.
  • Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have for dessert a delicious chocolate mousse cake!

NUTRITION

Calories: 337kcal | Carbohydrates: 22g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 105mg | Potassium: 194mg | Fiber: 2g | Sugar: 16g | Vitamin A: 654IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 3mg
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Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

Mmm… this lemon poppy seed cake is one of my favorites. Your palate will be delighted when tasting this sponge cake made with lemon, poppy seeds and glaze.

Mom is going to cook!

My kids are happy with mommy’s new hobby of blogging.

It amuses them, but they don’t understand. Mom cooks, then mom takes pictures, hereinafter mom writes on the computer. While Blanca, the older of the two, helps me taking photos, Nacho helps me to know if the dessert is delicious enough and fits to be published on the blog.

If you know how to make this cake, you know how to make any other homemade cake.

On the blog we have published similar cakes to this one, such as the marble cake or the lemon yogurt cake; however, this lemon poppy seed cake is going to take more time to prepare. Following the steps of this lemon sponge cake recipe, you will get it right the first time. You will get a homemade and fluffy cake to sweeten your family afternoons.

Stores are playing Christmas songs, and streets are decorated with colorful lights. We are on the eve of Christmas 2020, a year that has changed us all in one way or another. Besides the personal level, I would never have imagined creating a dessert blog. And here I am!

This new hobby of blogging has become a novelty in our lives. Whenever I have time, I take the opportunity to make a dessert with the help of my children and then we all enjoy eating it together as a family.

receta-de-bizcocho-de-limon

Lemon Poppy Seed Cake Recipe

Your palate will be delighted when tasting this sponge cake made with lemon, poppy seeds and glaze.
5 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Course Afternoon Snack, Dessert
Cuisine French
Servings 12 pieces
CALORIES 310 kcal

Ingredients
  

Sponge Cake

  • 250 grams flour
  • 3 teaspoons baking powder (15 gr)
  • 1 teaspoon baking soda (5 gr)
  • 2 tablespoons lemon peel
  • 60 ml lemon juice
  • 1 pinch salt
  • 170 grams softened butter
  • 200 grams sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 150 ml whole milk
  • 2 tablespoons poppy seeds

Lemon Syrup

  • 60 ml lemon juice
  • 3 tablespoons icing sugar

Lemon Glaze

  • 120 grams icing sugar
  • 1 tablespoons lemon juice
  • 2 teaspoons whole milk

Instructions
 

Sponge Cake

  • Preheat the oven to 356°F ( 180°C ).
  • In a bowl, mix the dry ingredients: flour, baking powder, baking soda, lemon zest and salt. Set aside.
  • In a separate bowl, cream the softened butter and sugar with a hand held mixer until combined.
  • Add in 3 eggs, 1 by 1 while beating with the hand held on medium speed until well blended.
  • Add in vanilla extract and lemon juice and whisk.
  • Now add in the dry ingredients and milk into the mixture as follows: ⅓ flour and stir until integrated; ½ milk and integrate; ⅓ flour and integrate; ½ milk and integrate; ⅓ flour until integrated.
  • Add in poppy seeds and stir with spatula.
  • Butter and flour a 10 inch loaf pan. This process will help you unmold the cake later.
  • Pour the batter and bake for 50 minutes (without opening the oven door). Then, insert a cake tester into the center of the cake to check whether it is done. If it comes out clean … Et voilà! When you take it out of the oven, let it cool on a wire rack; thus, it will be fluffier.
  • So far you will have a super fluffy and tasty cake, but if you want to take this cake to another level, there are two more steps:

Lemon Syrup

  • Make the lemon syrup by mixing the lemon juice and the powdered sugar. Then, brush the sponge cake with the syrup.

Lemon Glaze

  • Once the cake has cooled, in a bowl, mix the icing sugar, lemon juice and milk. When the mixture thickens, pour it all over the cake.

NUTRITION

Calories: 310kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 313mg | Potassium: 65mg | Fiber: 2g | Sugar: 30g | Vitamin A: 437IU | Vitamin C: 6mg | Calcium: 121mg | Iron: 1mg
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Pumpkin Pie

Pumpkin Pie

I love this pumpkin pie recipe!

Pumpkin pie is a delicious dessert to make and eat during the autumn season. Plus, it is the perfect treat if you’re celebrating Halloween with the little ones!

I promise this pumpkin pie recipe will be a delicious discovery if you haven’t tried it before.

If you have little ones at home and you’re wondering whether they’ll like pumpkin pie … Trust me, they will! This pumpkin pie recipe blew my mind, and my children left nothing on their plates. The base of the pie is made with biscuit; and the filling texture is smooth and creamy.

Anyway, if you want to have a plan B, you can also make this chocolate mousse cake.

It’s pumpkin season! This morning I bought cut pumpkins to make the cake, and I also bought whole pumpkins so my kids could bring them to life with their amazing imaginations. This way, they help me decorate the house while having fun.

At this very moment that I am in the kitchen about to make this delicious cake, they are dressing up with their grandmother.

it’s time to get to work!

How to Make Pumpkin Pie

1. Preheat the oven to 356°F ( 180°C ).

2. In a food processor, add 300 grams of digestive biscuits and 25 grams of coconut oil (or butter). Crush at high speed for 4 seconds. You will get a well-mixed powder. If you don’t have a food processor, you can crush the biscuits with a hand blender.

3. Pour the biscuit powder in the 11-inch ceramic pie pan and press it down firmly with the back of a spoon until the pressed cookie powder is completely adapted to the shape of the mold.

4. In a saucepan, pour water and add 750 grams of pumpkin. Put it over medium heat until boiling. If the texture of the pumpkin has soften, remove the peel and mash the pumpkin with a fork or hand blender until it turns into a puree.

5. In a bowl, add the pumpkin puree and 4 eggs. Beat the mixture with a hand mixer/ blender until well combined.

6. Add to the mixture 150 grams of brown sugar; a teaspoon of: pink salt, nutmeg and cinnamon; a tablespoon of vanilla extract; 150 grams of whipping cream and 2 tablespoons of flour. Beat with the hand mixer until combined.

7. Pour the mixture over the biscuit base and bake for 45 minutes.

8. When you take it out of the oven, let the cake cool at room temperature for about 10 minutes. Then, put it to chill it in the refrigerator for two hours. Et voilà! You have made a delicious pumpkin pie for Halloween!

Sooo… What are you going to dress up as this Halloween?

tarta-de-calabaza-pumpkin-pie

Pumpkin Pie Recipe

Pumpkin pie is a delicious treat to make and eat during the autumn season.
4.89 from 9 votes
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 2 hours
Course Dessert
Cuisine American
Servings 10 pieces
CALORIES 312 kcal

Ingredients
  

Base

  • 300 grams digestive biscuits
  • 25 grams coconut oil or butter

Filling

  • 150 grams brown sugar
  • 150 grams heavy whipping cream
  • 750 grams pumpkin
  • 2 tablespoons flour
  • 4 eggs
  • 1 teaspoon cinnamon powder
  • 1 teaspoon nutmeg
  • 1 teaspoon pink salt
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).

Biscuit Base

  • In a food processor, add oatmeal biscuits and coconut oil (or butter). Crush at high speed for 4 seconds.
  • Pour the biscuit powder in the ceramic baking dish and press it down firmly with the back of a spoon.

Filling

  • In a saucepan, pour water and add the pumpkin. Put it over medium heat until boiling. If the texture of the pumpkin has soften, remove the peel and mash the pumpkin with a fork or hand blender until it turns out a puree.
  • In a bowl, add the pumpkin puree and eggs. Beat the mixture with a hand blender or electric mixer until well combined.
  • Add to the mixture brown sugar, pink salt, nutmeg, cinnamon, vanilla extract, whipping cream and flour. Keep beating until combined.
  • Pour the mixture over the biscuit base and bake for 45 minutes.
  • When you take it out of the oven, allow the cake to cool to room temperature for about 10 minutes. Then; put it to chill in the fridge for two hours. Et voilà! You have made a delicious pumpkin pie!

EQUIPMENT

Ceramic Pie Pan

NUTRITION

Calories: 312kcal | Carbohydrates: 45g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 422mg | Potassium: 368mg | Fiber: 2g | Sugar: 25g | Vitamin A: 6702IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 2mg
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