Pumpkin cake is considered an iconic dessert of the fall season in several countries. For this reason, at this time, UnCOMO wants to share with you How to make a quesillo-type pumpkin cake, a version of this cake similar to the typical Venezuelan cheese.
In Venezuela there are many versions of this dessert; Therefore, depending on the region and each family, you can find among its ingredients: spices or essences, liquor type brandy or sweet wine, breadcrumbs or wheat flour, sugar or paper, cheese, condensed milk or milk, nuts or drops chocolate, etc. In this way, squash cakes emerge in pancake form, pudding style, and cheese type. In the case of this Recipe for squash cake type quesillo, this has a soft and unique texture that makes it a very special dessert, try it and you will see it!
Important: if you want to make one squash cake type cheese without condensed milk, You can substitute it in this recipe for 200 gr of brown sugar and ½ cup of milk.
10 diners
2 hours
Low difficulty
Ingredients:
Steps to follow:
1
To do this flourless cheese squash cake, start preparing the caramel. TOAdd the sugar and water in a saucepan. Stir a little, so the ingredients are a little bit integrated.
2
Cook over medium high heat until it boils. When the first bubbles appear, keep your attention on the mixture.
3
Stir the preparation as soon as you see that it acquires a yellowish color. Do this by holding the handles, stirring in a circular way. Avoid doing this by dipping a kitchen utensil into the caramel, as the sugar can crystallize.
4
Remove the caramel from the heat, when you see that it has a light brown color. Let it cool for a couple of minutes, not much longer or it will get hard.
5
Use a mold Come in 20-21 cm in diameter. The shape of the mold is optional, you can use it with a hole or without a hole (chimney type).
6
Pour the caramel into the mold. Move the mold until the caramel is permeated all over the inside (the walls). An interesting trick to make it easier to unmold the cake is to moisten the inside of the mold before adding the caramel. Reservation.
7
Now, prepare the squash puree for the no-butter cheese squash cake. Wash the squash. Clean the rind with a solution of baking soda and water, using a stiff bristle brush. Rinse it well, running water under the tap.
8
Cut the squash. First, chop it into two parts, then remove the seeds and, once clean, chop each half into medium pieces (never small). Once the pieces are ready, you can leave the shells on them or remove them. On this occasion, we leave them to you to make our work easier.
9
Cook the squash pieces until they are tender. You can do it in several ways: boiling them with water, steaming, baked or in the microwave. The best options are steamed and in the microwave, because you don’t add extra moisture. If you decide on the oven, cook at 200 ° C for 20 minutes or until the pieces are soft. If you prefer to boil the pieces, drain them very well at the end of cooking, since there should not be any water left to make the squash cheese.
10
Remove the shell if you didn’t. Beforehand, let the squash cool a bit until you can handle it without difficulty. Help yourself with a knife or a spoon to remove the pulp easily and reserve. Remember, if you buy pumpkin puree at the supermarket, you save these four steps.
eleven
Now, the only thing left to do is to prepare the squash cake type quesillo. Mix all ingredients. Mix them in a blender, food processor, or blend them by hand with a balloon shake. Integrate them very well until you see that the mixture is without lumps, that is, completely homogeneous.
12
Incorporate the preparation into the mold reserved that you caramelized.
13
Cover the pan with aluminum foil. Check that it is well covered, since no water should fall inside it during cooking. Kitchen with a bain-marie. You can do it in the oven or over the fire on the burners.
14
If you bake it, place the mold on a tray with water (you need a high tray). Kitchen to 180 ° C for 1 hour and 15 minutes or until done. Do this using heat up and down.
fifteen
If you do it in a double boiler on a stove, boil water in a saucepan, the water should cover ¾ parts of the chosen mold. Cover and cook for 1 hour or until the cake is cooked. Do not open any of the lids for 30-35 minutes or it will come down. When you notice that the water evaporates, add more hot water and repeat the operation until the cake is done.
16
Do the toothpick test. Prick the cake to check the cooking, if the toothpick comes out dry it is ready, if it does not continue baking it a little more. Preferably, don’t use a knife for this step.
17
Let the cake cool in the mold. Wait 10-15 minutes before unmolding. Afterward, let the cake cool a bit longer before refrigerating.
18
It serves. You already know that making squash cake is very easy. In addition, once ready, you do not need to decorate it, since it already brings the candy on top.
However, if you want, you can sprinkle grated coconut or some dried fruit on top (for example walnuts or sliced almonds). You could also add a detail in whipped cream or chantilly, or better yet, some homemade caramel threads, it will be great!
If you like this recipe, discover also how to make simple pumpkin pie and others recipes with pumpkin What:
If you want to read more articles similar to How to make a quesillo-style squash cake, we recommend that you enter our Recipes category.
Advice
- If you want to use flour instead of bread, make the following substitutions: 180 g of wheat flour instead of bread and add spices. Use more than 100 grams of melted butter and 1 pinch of salt. Of course, remember that the cake will be more similar to a pudding than a cheese.
- To make a spiced squash cake, add the following ground spices: 2 tsp nutmeg, 2 tsp cloves, 2 ½ ginger, 4 tsp ground cinnamon. Additionally, you can add ½ tsp of black pepper.
- If you like, you can add ¼ cup of raisins or ¼ cup of ground walnuts.