Say cheeeese…cake…

Here is a simple cheese cake for autumn season. Of course there is pumpkin inside! 🙂

 

Cheese cake with pumpkin filling and macadamia brittle

preparation time:

ca. 30 minutes + ca. 55 minutes in the oven

difficulty:

normal

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ingredients:


for the base:

4-5 oat cookies (you’ll find the recipe here, you’ll need about half the amount of ingredients listed for the base of the cake)
1/4 cup coconut oil (liquid)

for the filling:

80g low-fat curd/quark
400ml milk
1 sachet blancmange powder (vanilla)
1-1 1/2 cups sugar
1 tbsp. corn starch
content of 1 vanilla bean
3 eggs
2 cups pumpkin filling (here is the recipe (prepare the pumpkin filling WITHOUT garlic, salt, pepper and basil, of course!!! ;)))
2 tsp. cinnamon
2 tsp. cardamom

for the topping:

ca. 50g chopped macadamia nuts
2-3 tbsp. maple syrup

 

preparation:

 

Crumble the cookies into a bowl and mix with coconut oil. Spread the mix on the base of a springform baking tin, fold the mix on the edges up, so the filling stays inside. Bake for about 10 minutes at 200°C.

Heat up the milk and stir in the blancmange powder, let it come to the boil, stir again and remove from stove.

Beat curd, sugar, the prepared pudding, corn starch, content of a vanilla bean, eggs, pumpkin filling, cinnamon and cardamom to a cream with an electric whisk.

Pour the prepared filling carefully onto the cake base, spread evenly.

Bake at 225°C for about 55 minutes.

Mix macadamia nuts and maple syrup in a non-stick coated pan. Let the mix caramelise. Scatter the prepared brittle onto the cake.

Leave the cake to cool down before removing from baking tin.

 

Enjoy!

 

(c) The Histamine Pirate

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Like the moon…

This friday we can witness quite a rare event. It will be friday the 13th and full moon on the same day. So why not incorporate that occasion somehow in the kitchen? So here comes my full moon cake:

Cheese cake (with custard powder)


preparation time:

ca. 30 minutes + ca. 55 minutes in the oven

difficulty:

normal

ingredients:

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for the base:

200g spelt flour

100g sugar

1 tsp. baking powder

1 sachet vanilla sugar

pinch of salt and cardamom

1 egg

75g butter

for the filling:

200g curd cheese

1/2 cup of sugar

1/2 cup of oil

1 sachet vanilla sugar

2 eggs

1/2 tsp. lemon grass

pinch of cardamom

ca. 800 ml milk

2 sachets vanilla custard powder

preparation:

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For the base: Whisk the egg and sugar until it is creamy. Add the rest of the ingredients for the base and mix it. Spread the dough on the base of a springform, fold the dough on the edges up, so the filling stays inside.

For the filling: Whisk eggs and sugar until it is creamy. Add the rest of the ingredients for the filling and mix it. Bring the filling mix to boil, stir during cooking. Then remove from the stove and pour into the springform.

Preheat the oven to 200°C. Bake for about 55 minutes. If you don’t want the cake to turn brown on top, cover it with aluminium foil.

Leave the cake to cool down before you remove it from the springform.

Enjoy!

 

(c) The Histamine Pirate