1. Prepare all the ingredients you need
2. Put the butter at room temperature in advance to soften
3. First, make the biscuit base of the cake: break the whole wheat digestive biscuit into small pieces
4. Put it into a food processor and make a powder (you can also put it directly into a fresh-keeping bag and roll it into a powder with a rolling pin)
5. Add 50 grams of softened butter
6. Use a silicone spatula to mix well, so that the butter and biscuit powder are thoroughly combined
7. Pour the mixed biscuit paste into a six-inch non-stick movable bottom mold
8. Use plastic wrap to compact and level the biscuit paste to form a biscuit base, and put it in the refrigerator for half an hour.
9. Peel and wash the pumpkin, cut into evenly thick slices, and steam it in a pot over water
10. Use a spoon to press the steamed pumpkin into pumpkin puree while it is hot
11. Then add sugar
12. Add 1 egg yolk
13. Add 30 grams of softened butter
14. Add whipped cream
15. Mix well with a silicone spatula
16. Pour the well-mixed pumpkin milk paste into a non-stick pan and sauté slowly for 5 minutes on low heat
17. Stir-fry until the moisture is slowly removed and then remove from the fire (note that the fire is small throughout the process)
18. Take out the refrigerated biscuit base from the refrigerator
19. Pour in the prepared pumpkin paste
20. Slightly level the surface with the help of plastic wrap (the pumpkin paste is still a bit hot at this time, be careful when trimming)
21. Take 1 egg yolk, add a few drops of water to slightly dilute and mix well
22. Gently brush a layer of egg yolk on the surface of the finished pumpkin cake
23. Preheat the oven at 180 degrees for 10 minutes, put the cake mold into the second-to-last layer of Midea’s oven, and bake at 180 degrees for 20 minutes.
24. The baked pumpkin cake can be eaten after taking it out and letting cool, and it will taste better after putting it in the refrigerator~
Tips:1. The butter used to make the bottom of the biscuits must be thoroughly softened to a depression when gently pressed with your fingers;
2. The steamed pumpkin will contain more water, so it needs to be fried in a non-stick pan for a few minutes to let the water dry slightly;
3. Using plastic wrap can help the bottom of the biscuit and the surface of the cake batter to be smoother, convenient and fast;
4. If you like the egg liquid on the surface of the cake to be slightly browned, you can continue to put it in the upper layer of the oven and bake for about 5 minutes after baking;
5. After baking, let it cool before eating, or put it in the refrigerator for better flavor.
This recipe uses a Midea smart electric oven, model T7-L384D, with a capacity of 38L and a power of 1800W. Please adjust the heating time appropriately according to the power and temperature difference of your own oven.
