Auyama quesillo type cake recipe

This Venezuelan dessert with auyama (pumpkin) is ideal after a hearty meal, given the softness it presents. Its texture, quesillo type, is very fresh and its pleasant flavor will make us not be able to stop eating.

The typical Venezuelan quesillo has condensed milk, milk, eggs and vanilla. On this occasion, we have made a quesillo version of the cake and we have added pumpkin puree and breadcrumbs to it, giving it a unique and delicious flavor. You will love it, I assure you, and in this article we give you the tricks and keys so that you get a most delicious cake. Let’s go with the ingredients and the recipe to discover how to make quesillo-type pumpkin cake, an exquisite pumpkin cake with condensed milk.

Ingredients to make quesillo-type auyama cake:

For the caramel:

100 grams of sugar (½ cup)
75 milliliters of water
For the cake:

600 grams of pumpkin puree
1 small can of condensed milk (395 g)
1 measure of the can full of liquid milk

100 grams of breadcrumbs
5 eggs
2 teaspoons liquid vanilla extract

How to make quesillo-type auyama cake:

Prepare the caramel.
To do this, put the sugar together with the water in a pot and cook it. You will see that first bubbles will come out and later, with a little patience, it will start to color and the caramel will form.
Do not remove the pot, you have to let it gradually change color on its own.

Trick: Make sure that the caramel is not too dark, a light blonde caramel is better
Wet around mold, preferably metallic, with water and quickly pour the caramel and distribute it all over the base.
Reserve the mold with the caramel and begin to prepare the quesillo-type auyama cake.

To make it, put all the ingredients in a large bowl, that is, the pumpkin puree, the condensed milk, the liquid milk with half a can of condensed milk, the breadcrumbs, the eggs and the vanilla extract.
Blend everything in a food processor or by hand with a whisk until smooth and homogeneous.
Tip: If you don’t have prepared auyama puree, you can make it at home by chopping the peeled pumpkin, cooking it in water or steaming it until tender and mashing it. We have made it steamed so that it has less water.

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, like ours, or one without a hole.
The important thing is that it meets the appropriate dimensions and ours is about 20 cm in diameter

Cover the mold with aluminum foil and place it on top of a tray with water. Then, put the tray in the oven and bake the cake in a bain-marie at 180ºC, with heat above and below, for 1 hour and a quarter.
It is very important to cook the dessert in this way, since without the water tray the result would be a spongy pumpkin cake but not the quesillo type.
Trick: The oven has to be preheated for at least 10 minutes before putting the cake.

Once baked, let it cool inside the mold and keep it in the fridge.
This dessert is richer from one day to the next. When serving, heat the mold for a few minutes to make it easier to unmold the cake and get the caramel to melt.
Run a knife around the edges and carefully unmold on a plate.

You are now ready to serve this authentic pumpkin delight in portions! Without a doubt, this is a simple but very tasty auyama cake, with an incredible texture that, together with the caramel, makes this dessert one of our favorites.