Apple and pumpkin sheet cake

For 24 pieces
  • 1/2 lemon
  • 1/2 (approx. 4 00 g) small orange-fleshed pumpkin
  • 6 medium-sized tart apples
  • 300 g butter or margarine
  • 250 g brown sugar
  • 1 packet Vanillin-Sugar
  • 5 Eggs (size M)
  • 400 g flour
  • 1 packet baking powder
  • 1 Knife tip ground cinnamon
  • 5 EL Milk
  • 70 g Sugar
  • 50 g Walnut kernel halves
  • fat and flour
  • baking paper
60 minutes
light
1.
Squeeze the lemon. Peel the pumpkin, remove the seeds. Finely grate the pumpkin. Peel and quarter the apples and remove the core. Cut the apple quarters close together and drizzle with the lemon juice. Cut the fat into pieces. Mix the brown sugar, vanilla sugar and fat with the whisk of the hand mixer until creamy. Stir in eggs one by one. Mix the flour, baking powder and cinnamon and stir into the dough alternately with the milk. Finally stir in the pumpkin rasp. Grease the oven's drip pan (32 x 39 cm) and sprinkle with flour. Spread the dough on the drip pan and top with the apples. Bake cakes in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 30-40 minutes. Caramelize the sugar in a small saucepan, then add the nuts and mix well. Place the caramelized nuts on a piece of baking paper and allow to cool. Take the cake out of the oven and let it cool down. Chop the nuts and decorate the cake with them
2.
45 minutes waiting time
1 piece approx:
  • 270 kcal
  • 1130 kJ
  • 4 g protein
  • 14 g fat
  • 33 g carbohydrates

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