Cake with Frola Dough and Pumpkin Cream

Name: Cake with Frola Dough and Pumpkin Cream
Total time: 5100 s
Ingredients: For the pumpkin cream:; 14 oz pumpkin (about 400 grams); 1/2 cup sugar (about 100 grams); 2 extra-large eggs (about 152 grams with shells); 1/2 cup heavy cream (about 100 ml); 1 heaping teaspoon ground cinnamon (about 2.5 grams); Pinch salt; 3/4 cup almond flour (about 80 grams); For the frola dough:; 3 1/3 cups all-purpose flour (about 400 grams); 1 tablespoon baking powder (about 16 grams); 3/4 cup sugar (about 150 grams); 1/2 cup butter (about 120 grams); 2 extra-large eggs (about 154 grams with shells)

javilowin @cook_9148682

Madrid, España

Today we're making a delicious cake: we'll prepare frola dough and fill it with a pumpkin cream, almond flour, heavy cream, and wonderful cinnamon! It's very easy to make and the result is fantastic! (Benedetta)

javilowin @cook_9148682

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Ingredients

30 minutes prep, 55 minutes baking

For the pumpkin cream:
14 ozpumpkin (about 400 grams)
1/2 cupsugar (about 100 grams)
2extra-large eggs (about 152 grams with shells)
1/2 cupheavy cream (about 100 ml)
1heaping teaspoon ground cinnamon (about 2.5 grams)
Pinchsalt
3/4 cupalmond flour (about 80 grams)
For the frola dough:
3 1/3 cupsall-purpose flour (about 400 grams)
1 tablespoonbaking powder (about 16 grams)
3/4 cupsugar (about 150 grams)
1/2 cupbutter (about 120 grams)
2extra-large eggs (about 154 grams with shells)

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Steps

30 minutes prep, 55 minutes baking

1

Gather all the ingredients.
2

Cut the pumpkin into pieces, place them in a microwave-safe bowl, cover with plastic wrap, and microwave for 10 minutes until soft. Remove from the microwave and mash.
3

The pumpkin should have a smooth, lump-free puree texture. In a bowl, combine the pumpkin puree, sugar, eggs, heavy cream, cinnamon, and salt. Mix well with a hand mixer. Add the almond flour and mix thoroughly.
4

Set aside. Preheat the oven to 350°F (180°C). Prepare a round, springform pan (10 inches/25 cm diameter, 1 1/4 inches/3 cm high) with parchment paper on the bottom.
5

In a bowl, combine the flour, baking powder, and sugar. Mix well. Add the diced butter and eggs, and mix with a small spatula. Once the butter is mostly incorporated, start pressing the dough together with your hands.
6

Work the dough until it has a coarse, crumbly texture.
7

Place two-thirds of the dough into the pan. Press it evenly over the bottom and up the sides, compacting it well.
8

Pour the pumpkin cream into the pan. Bake for 30 minutes, or until the surface is just firm enough to support the remaining dough. Remove from the oven (leave the oven on).
9

Spread the reserved dough evenly over the top, starting around the edge and finishing in the center. Return to the oven at 350°F (180°C) and bake for another 25 minutes, or until the top is golden brown.
10

After baking, this is how it should look.
11

Remove from the oven and place on a wire rack. Let cool completely at room temperature.
12

Remove the springform ring. Without removing the base, cover with plastic wrap and refrigerate for 2 hours.
13

After chilling, remove the base and place the cake on a serving plate.
14

Cut a slice.
15

Wonderful!
16

Delicious!
17

The flavor of the almond, pumpkin, cream, and cinnamon filling is just amazing!
18

Impressive!
19

The taste and texture of the frola dough are incredible!
20

It's delicious at room temperature or chilled.
21

Ready to eat!