Pumpkin Pancake Cake

Палачинкова торта с тиква и стафиди1 1024x682 Pumpkin Pancake Cake

Pumpkin Pancake Cake


5-6 pancakes

1 medium pumpkin
Brown sugar to taste
3 eggs
200 ml milk

80 g walnuts
80 g of raisins


Remove the skin and seeds from the pumpkin, cut it into cubes and cook either in the oven or steam until it softens.

Mash the pumpkin cubes into a smooth puree in a deep bowl. Whisk in the cinnamon, eggs and sugar until smooth. Then gradually stir in the milk.

Place 1 pancake at the bottom of an oiled baking dish (a dish with the diameter of the pancakes). Spread over 1/5 or 1/6 of the mixture in an even layer and place a new pancake on top. Alternate these layers 4 or 5 more times. Finish with the pumpkin mixture. Sprinkle with chopped walnuts and raisins.

Bake the cake at 180°C until firm and golden (about 40 to 50 minutes). Let cool before serving.

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