Cakes and pies

Autumn rhapsody (apple-pumpkin pie)

Autumn rhapsody – delicious apple and pumpkin pie. This braid impresses with rich colors and original taste. In this culinary rhapsody, as well as in music, old, well-known tastes acquire new shades.

Autumn rhapsody (apple-pumpkin pie) – rich yellow color, moderately moist crust, light taste and aroma of cinnamon that goes well with apples, cream – a delicious, light and delicate combination.

If you want to impress your guests, we recommend preparing an autumn rhapsody (apple-pumpkin pie)!

Autumn rhapsody (apple-pumpkin pie) – ingredients

  • For the cake:
  • Pumpkin puree – 250 g.
  • Eggs – 3 pieces.
  • Cane sugar – 1 cup.
  • Vanilla sugar – 2 tbsp.
  • Oil – ½ cup.
  • Flour – 1,5 cups.
  • Baking powder – 2 tsp.
  • Soda – ½ tsp.
  • Cinnamon – ½ tsp.
  • Salt – a pinch.
  • For apple mass:
  • Apples – 750 g (weight of peeled apples).
  • Water – 1 glass.
  • Gooseberry jelly (or kiwi) – 1 package.
  • For the cream:
  • Cream (from 30%) – 1,5 cups.
  • Gelatin – 2 tsp.
  • Water – ¼ cup.

Autumn rhapsody (apple-pumpkin pie) – recipe


All the ingredients for the cake should be at room temperature.

Beat the eggs with sugar and vanilla sugar until light and fluffy. Gradually add the pumpkin puree and oil, briefly beat until the ingredients are combined.

Mix flour with baking powder and soda, sift, add salt and cinnamon, mix. Add to the pumpkin mass, mix well with a wooden spatula.

Pour the dough into a mold (21×25), lined with baking paper, put it in an oven heated to 180 degrees. Bake for about 35-40 minutes. We are cooling.

Apple mass

Peel the apples, cut them into cubes. Put in a dry frying pan, fry over low heat until the apples soften. Pour water into the apples, when it starts bubbling, remove from heat and add jelly. Mix until the jelly dissolves.

We collect the braid

Cut off the “cap” from the cooled cake, crumble it. Spread the thickened apple mass on a flat cake.


Dissolve gelatin in hot water, leave to cool.

Beat the well-chilled cream to a thick creamy mass. Add 2-3 tablespoons to the cooled gelatin. cream, mix well. Pour the hardened gelatin into the whipped cream, whisking constantly.

Quickly spread the cream on the apple mass, level it and sprinkle it with crumbs from the cut cake, lightly press it to the cream.

***WARNING. Crumbs should be sprinkled before the cream sets (hardens). Decorate with pomegranate seeds.

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