English Български

Age: 1 year +

Recently, we celebrated our little daughter first steps with a traditional Bulgarian ritual called proshtapulnik (I wrote more about that in another post). I`ve prepared a special menu for the occasion and I wanted to make an interesting cake. I wanted it to be both light and tasty and to appeal to the grown-ups, as well as to my daughter. I found everything I wanted in the recipe for pumpkin and apple cake. The cake doesn`t require baking, but it’s best to leave in the fridge for a few hours or overnight.

I came across the recipe in the blog Vkusnoteka and I slightly adapted it to meet all my requirements. I replaced the cream cheese with yogurt, and I used homemade biscuits instead of store-bought and coconut sugar and honey instead of plain sugar. The result exceeded my expectations. The cake was light, spectacular, rich in flavors and aromas and very, very delicious. I recommend it to everybody who enjoys fruity and not to sugary cakes, and I myself will definitely prepare it for next festive occasions.

Pumpkin and apple cake

Pumpkin and apples cake

What you`ll need:

200 g homemade butter biscuits (or store-bought butter biscuits)


For the filling

400 g pumpkin, grated

2 apples, grated

50 g butter

½ cup coconut sugar

1 cup water

rind of one orange

½ tsp. cinnamon

½ tsp. ginger

½ tsp. nutmeg

100 g walnuts, grounded

For the cream

400 g sour cream

200 g strained yogurt

2 tablespoons honey


For sprinkling

1-2 butter biscuits, crushed

100 g walnuts, grounded

How to cook it:

Prepare a cake tin, I used a 20 cm cake tin.

Make the filling. In a saucepan put the grated pumpkin and apples, butter and sugar. Add the water and boil. The water should evaporate completely. Remove from the stove and add the orange rind, spices, vanilla and walnuts and mix. Leave the mixture aside to cool.

Make the cream. In a bowl, mix the sour cream, yogurt, honey and vanilla and stir well.

Assemble the cake. Start by smearing a small portion of the cream on the bottom. Then arrange a row of dipped in milk butter biscuits by placing them as close as possible to each other. Put ½ of the pumpkin filling and smear with a second layer of cream.

Repeat with a new row of biscuits, spread the other part of the filling and finish with the cream. Sprinkle with crushed biscuits and grounded walnuts. Put the cake in the fridge for several hours or best overnight. Run a knife along the edge of the cake ring and then remove it.


Leave a Reply

Your email address will not be published. Required fields are marked *