When the temperature outside drops, it is time for a warming dessert. A creamy pumpkin cake with chocolate and pistachio notes. See for yourself how simple and impressive it is!
As the weather outside gets colder and colder, it is time for something special – pumpkin cake with a chocolate note and crunchy pistachios. This is not just a dessert, this is a true feast for the senses. Simple to prepare, fragrant with vanilla and filled with the aroma of spices, it will make any cold evening special.
The secret of spice flavour
The key to this magic lies in Tago spiced bells: crunchy, full of spice aroma and perfect for creating a creamy pumpkin blend. This is the ingredient that makes the cake unique, turning a simple dessert into a true piece of art.
Shopping list
¼ pumpkin
100 g Tago spice bells
1 pack of ready-made shortcrust pastry mix (prepare according to the instructions on the package)
1 egg yolk
200 mL buttermilk
1 tbsp chocolate cream
2 tbsp brown sugar
100 g nuts
a handful of pistachios
200 mL double cream
1 teaspoon of vanilla beans
pinch of salt
Prepare the pumpkin
Wash the pumpkin, cut it and remove the seeds. Then cut into strips and bake at 180°C for about 30 minutes.
Bake the cake bottom
Grease a cake tin with butter, line with the previously prepared shortcrust pastry made from the ready mix and bake together with the pumpkin for 30 minutes.
The secret of taste
Blend the Tago spice bells to a fine dust in a blender. Roast the nuts on a dry frying pan.
Create a smooth paste
Blend the roasted pumpkin to a puree. Add the Tago spice bells, buttermilk, sugar, egg yolk and mix the ingredients together. Finally, add the previously roasted nuts.
Bake to perfection
Pour the mixture onto the pre-baked shortcrust pastry bottom, place in the oven and bake at 180°C for 30-40 minutes.
Final touches
Whip the double cream with vanilla, decorate the cake with crushed pistachios.
Tago cookies for guaranteed taste
Choose Tago Spice Bells when taste and style count. They are just the ideal addition to a cake which warms hearts on cold days, which have never been so tasty before!
