Pumpkin Mosaic Cake (Pyramid Cake)
Portion: 
Preparation: 
( 17 oy 4,53/5)
Hello Dear Friends,
I've been wrapping it in pumpkin recipes lately. It just is Home, soup or cups I'm also experimenting with different things. This orange world, which is very easy to process, continues to amaze me every time :)
We all mozaik pasta We love it and everyone has their own recipe. I think my recipe would be a nice alternative to recipes using cocoa or chocolate.
Pumpkin lovers, even those who are abstaining from it, will come out with a flavor that they will be quite surprised and appreciated when they try it. While I was preparing this mosaic cake, I used walnuts because I likened it to pumpkin, but you can use different nuts you like. You can even add some cardamom and cinnamon.
I recommend you to try my very enjoyable recipe with few ingredients.
Love….
Ingredients for Pumpkin Mosaic Cake (Pyramid Cake) Recipe
- 500 g pumpkin
- 1 cup powdered sugar
- 1 package of petibor biscuits
- 3 tablespoons of ground walnuts
- 2 cups of water (for boiling)
For the above:
- walnut pieces
- whipped cream on request
How to Make Pumpkin Mosaic Cake (Pyramid Cake) Recipe?
- Take the pumpkin in a saucepan, add water and granulated sugar and boil it until soft.
- Drain the boiled pumpkins and leave to cool.
- Pass the cooled zucchini through the blender. Break 1 pack of biscuits with your hands.
- Mix the walnuts and biscuits that you cut into large pieces by adding them to the zucchini you have mashed.
- Spread the aluminum foil on the kitchen counter. Spread the dough lengthwise in the middle and close the foil on the sides and gather the dough upwards from the sides to form a triangle.
- Carefully lift your triangle-shaped dough into the freezer and wait for it to freeze for 4-5 hours.
- Take the foil off your cake and wait for it to thaw for 10-15 minutes, then slice it.
- Serve with walnuts and whipped cream according to your taste.
Hello, I did it but it was dry, I wonder where did I make a mistake :S
Hello there ; It is great when you use oat biscuits instead of petibor and whipped cream on it :)
Boiled pumpkin is also beautiful when you keep the biscuit too long and make balls with coconut or walnuts and throw it in the refrigerator.
I can hardly fix the triangle with foil :D
Serve with tahini, it's delicious.
I think a conservative consistency can be achieved by adding leaf gelatin with whipped cream. But then the shelf life will be shortened.
Ms. Eda, you have to try it first. It's not the water you need anyway. This is my method, you can try your own method. This amount of sugar is enough for my taste. You will serve it with whipped cream, etc.
I recommend the chocolate sauce on top. Its flavor is tempered.
Hi Nilay hn,
Does the pumpkin completely absorb its juice while being boiled? If the water is increasing, how can we evaluate it??
Is it okay if I add the whipped cream to get a milder taste? Say what?
It can be difficult to recover then. It softens quickly anyway, so when the mosaic cake is cold, it seems like it would be better with whipped cream.