Pumpkin Mousse Cake (no Baked)

Delicious and very easy to prepare sour cream-pumpkin cake, which has a pleasant creamy texture. You don’t even need to turn on the oven to cook it! The base of the cake is crushed cookies, and the mousse is prepared with the addition of gelatin. A few hours in the refrigerator – and a spectacular dessert is ready!

Cook: 3 hours 40 minutes

Servings: 8

Ingredients

Directions

Prepare your ingredients. Try to choose a pumpkin for such a cake sweeter, then you need less powdered sugar. Sour cream for such a cake is suitable for any fat content (I have 10%).
Use whichever cookies you like for the base. The main thing is that it can be easily turned into a crumb.
Remove the zest (orange part) from the orange using a fine grater. Squeeze juice from the same orange.
Cut the peeled pumpkin into small pieces and place in a bowl. Add orange zest and juice.
Send the bowl of pumpkin to the microwave and cover it with a plastic lid. Cook the pumpkin for 15-20 minutes at 800 watts, until soft. Stop cooking every 5 minutes, gently remove the pumpkin from the microwave, and stir. (Pumpkin can be prepared in another way, for example, you can wrap it in foil and send it to the oven, preheated to 200 degrees, for 30-40 minutes – until soft.)
While the pumpkin is cooking, prepare the cake base. Place the cookies in the bowl of a food processor or blender.
Crush the cookies into crumbs.
Melt the butter in the microwave on low power or on the stove. Add butter to the liver. Mix thoroughly. The amount of butter depends on the fat/moisture content of the cookie, so you may need a little more or less. Focus on the consistency of the crumb: it should easily gather into a lump but remain crumbly.
A split bead or a ring with a diameter of 20-24 cm (the dia of my ring is 20 cm) put on a serving dish. Pour the cookie crumbs and form the bottom. Tamp the cookie base thoroughly with a glass or simply with your hand. Refrigerate for 15-20 minutes.
Pour gelatin with water and set aside to swell.
Puree the finished pumpkin with the juice using a blender.
Add sour cream and powdered sugar to the pumpkin puree. You can add vanilla sugar or cinnamon for flavor if desired.
Punch the mixture thoroughly with a blender until smooth.
Gently heat the gelatin in the microwave or on a steam bath until dissolved. Don’t bring it to a boil!
In a thin stream, constantly stirring the pumpkin mass with a whisk, pour in the melted gelatin.
Pour the mixture over the chilled cookie base. Send the cake to the refrigerator until it hardens completely (about 3 hours).
When the pumpkin mass has hardened, garnish the cake with grated chocolate if desired.
Gently remove the pumpkin mousse cake from the mold.
Cut the cake into portions and serve!

Bon Appetit!

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