Cold Pumpkin Cake

Cold pumpkin cake — an innovative, distinctive no-bake dessert. Three tasty layers for a wonderful flavor without using an oven. Try it and tell us what you think.

Progress: 8%Step 1 of 12

8 servingsBack to recipeDesserts

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/16 checked ingredients.

Layer 1

2 cups mashed pumpkin2 packs plain biscuits1/4 tsp turmeric (yellow spice)

Layer 2

2 eggs2 tbsp cornstarch2 tbsp all-purpose flour1/2 cup sugarA dash of vanilla2 cups milk2 tbsp orange blossom water

Layer 3

3/4 cup sweetened condensed milk1 can (170 g) clotted cream (qishta)2 1/2 tbsp cocoa powder1/4 cup milk (or less as needed)Click the link to make the tastiest caramel muhallabiaFor more of Hanadi's innovative desserts see: orange semolina muhallabia cake

Step 1

Put the cooked pumpkin, well drained of water, into a bowl and add the biscuits broken by hand along with the yellow filling, and mix them together.

Cooking notes

caramel muhallabia
orange semolina muhallabia cake

Open recipes. Bilingual kitchen. Smarter every week.

ExploreRecipes Chefs ChefChat WeekCraft Pantry

CompanyAbout Contact Help & FAQ Subscribe

LegalTerms of Service Privacy Policy Cookie Policy

ConnectShare Zesta on WhatsApp