Pumpkin Mosaic Cake? this recipe and.
Ingredients
- 2 large slice pumpkin
- 1 cup less two fingers granulated sugar
- half tea glass water (for cooking)
- 1 heaped tablespoon butter
- 1,5 packets petibör biscuits
- 1 cup coarsely ground hazelnuts or walnuts
- Coconut or ground pistachios
Preparation
- The skins of the pumpkins are peeled and they are chopped into cubes. They are taken into a pot.
- Powdered sugar and water are added, and the stove is turned on at medium heat. Cook until the zucchinis are well softened and the water is absorbed.
- While the pumpkins are cooking, petibör biscuits are broken into four-five pieces so that they are not too small.
- Softened cooked zucchinis are thoroughly mashed. Melt the butter, add it to the mashed zucchinis, and mix.
- By adding the crushed pumpkins to the broken biscuits, they are carefully and thoroughly mixed without breaking the biscuits too much.
- Finally, coarsely ground hazelnuts or walnuts are added and mixed.
- All of the mixture prepared by lining a loaf cake tin with cling film is poured in and pressed down slightly. If you do not have a tin, you can also just pour it onto the cling film and shape it.
- Stretch film is pulled over the mixture poured into the mold and tightened from the edges. It is kept in the freezer for at least 3 to 4 hours. ( I made one day beforehand and kept it in the freezer)
- The mosaic cake waiting in the freezer is removed, its cling film is taken off, and then it is placed on a long serving plate. Once it thaws and reaches a sliceable consistency, it is sliced and served by decorating it with coconut or powdered pistachios on top, and hazelnuts or walnuts.
- Afterwards, you can store the pumpkin mosaic cake in the refrigerator
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 15 min
- Cooking: 0 min
- Servings: 13
- Published: 02.08.2026
Recipe Images
Recipe Author
Nehir Aydın
11 recipes
barislezzetleri
• 02.08.2026 14:36Üzerindeki süsleme sade ve çok hoş. Emeğinize sağlık.