This Venezuelan dessert with Auyama (Pumpkin) is ideal for after a copious meal, given the softness it presents. Its texture, cheese type, is very fresh and its pleasant flavor will not be able to feed. The typical Venezuelan cheese carries condensed milk, milk, eggs and vanilla. On this occasion, we have made a cake in cheese version and we have incorporated pumpkin and breadcrumbs giving it a unique and delicious flavor. You will love it, I assure you, and in recipesgratis we give you the tricks and keys to get a cake of the most delicious. We go with the ingredients and the recipe to discover how to make auyama cheese cake, an auyama cake with exquisite condensate milk.
 10 Diners |  1h 30m |  Post |  Diverse |
| Ingredients to make auyama cheese cake: |
| For caramel :: 100 grams of sugar (½ cup) 75 milliliters of water | For the cake :: 600 grams of puree of auyama 1 small can of condensed milk (395 g) 1 Measurement of the can full of liquid milk 100 grams of breadcrumbs 5 eggs 2 teaspoons of liquid vanilla extract |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, |
Ingredients to make auyama cheese cake:
1. Prepare the candy first. To do this, put the sugar in a pot along with the water and tell it. You will see that first bubbles will come out and later, with a little patience, it will start coloring and the caramel will be formed. Do not remove the pot, you have to let it gradually change color on its own.
Trick: Try that the caramel is not very dark, a blond and clear candy is better.
2. wet with water a preferably metallic round mold and quickly pour the caramel and distribute it throughout the base.
3. Reserve the mold with the caramel and start preparing the cheese Ayuama cake. To do it, put all the ingredients in a wide bowl, that is, the puree of Auyama, the condensed milk, the liquid milk with the average of the condensed milk can, the breadcrumbs, the eggs and the vanilla extract. Mix everything in a food processor or by hand with a whipper until a smooth and homogeneous mixture is.
Trick: If you don have prepared auyama puree, you can do it at home, chopping the peeled pumpkin, cooking it in water or steamed until it is tender and crushing it. We have made it steamed so that it has less water.
4. Pour the mixture into the mold that you had previously caramelized. It should be noted that the Venezuelan Auyama cake can be made in a rounded mold with a hole in the center, such as ours, or one without hole. The important thing is that it meets the appropriate dimensions and ours is about 20 cm in diameter.
5. Cover the mold with aluminum foil and place it on top of a tray with water. Then, introduce the tray into the oven and bake the cake in the water bath at 180 ªC, with heat up and down, for 1 hour and fourth. It is very important to cook the dessert in this way, since without the water tray the result would be a spongy auyama cake but not cheese type.
Trick: The oven must be preheated at least 10 minutes before putting the cake.
6. Once baked, let it cool inside the mold and reserve it in the fridge. This dessert is richer from one day to another. At the time of serving, he heats the mold for a few minutes to make it easier to unmold the cake and get the caramel to be founded. Pass a knife through the edges and carefully unmold on a plate.
7. This authentic delight of Auyama is ready to serve in portions! Without a doubt, this is a simple but very tasty Auyama cake, with an incredible texture that, together with the candy, makes this dessert one of our favorites. I hope you liked the auyama cheese cake recipe and I invite you to visit my blog, target = _blank re = nofolow class = outboundcakes for you.
