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Pumpkin yogurt cake

Pumpkin yogurt cake

3 chicken eggs

2 cups of pumpkin puree

3/4 cup of maple syrup TM Shchedryk

salad yogurt 6% TM Shchedryk

2 tbsps of dark rum

set of spices: ground ginger, nutmeg, cinnamon, allspice and cloves

0.5 tsp vanilla

a pinch of salt

0.5 kg of dough for an open pie.

For the dough:

200 g TM Shchedryk butter

1 cup of sugar

2 eggs

4 cups of flour

1 tsp of baking powder

vanilla sugar.


Melt the butter in a water bath, add sugar and mix well. Give mass to cool. Add the eggs, vanilla sugar and mix again. Then combine the sifted flour with baking powder, add flour and knead the dough.

Put the dough into a round shape, make holes with a fork, place a sheet of parchment and pour something (can of beans) to the dough did not rise during baking. Send for 10 minutes in a preheated 220 °C oven. Then take away the paper that there was only a foundation. Whisk the eggs, add to yogurt, pumpkin puree, maple syrup, rum, spices, vanilla and salt and whisk well. Put the filling on the cake and bake at 220 °C for about 15 minutes, then for another hour at 180 °C until the filling hardens.

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