Recipe: Bolo Mimoso Portuguese pumpkin pie step by step with pictures | Handy.Recipes

Bolo Mimoso Portuguese pumpkin pie

Cooked Portuguese pumpkin pie

Nutritional Value

So today we have Bolo de abóbora ou "bolo mimoso". That's the long, fancy name of this absolutely delightful pie. I baked it for Marishka's graduation. I wouldn't say it was pumpkin. It's not pumpkin. It's pumpkin. I would call it.. "Almond orange pumpkin pie"! However, the recipe is so famous and popular that it was even included in the "100 Best Recipes. Culinary Masterpieces of the World". In a word, it's a classic, which means you can't change anything, including the name. The recipe is multicomponent, there are a lot of ingredients in the pie, and I would not call it easy, at least it's not fast. All in all, the pie is not an easy one, but... you will not regret a single moment of your time and energy as soon as you take the first bite! The pie is fantastic! Smooth almond dough soaked in orange syrup, cinnamon flavor, juicy pumpkin chunks, and all that on a crispy shortbread crust! Such a long preamble, but I can not describe this cake in two words, two words can not say anything and do not express my enthusiasm. But, the devil is not as awful as he painted it, and here we go!

Author of the recipe

Ingredients for Portuguese pumpkin pie "bolo mimoso":


Shortbread Dough

  • Wheat flour / Flour - 170 g
  • Butter - 115 g
  • Sugar - 50 g
  • Water (ice water if needed) - 2 teaspoon
  • Salt (on the tip of a knife)

Pumpkin and almond dough

  • Pumpkin (weight with peel) - 300 g
  • Chicken egg - 6 units
  • Sugar (50g - for yolks, 100g - for whites) - 150 g
  • Salt (on the tip of a knife)
  • Orange zest - 1 pc
  • Lemon zest - 1 pc
  • Cinnamon - 1 teaspoon
  • Wheat flour / Flour - 50 g
  • Almonds - 250 g
  • Candied fruits (orange) - 100 g

Filling

  • Orange juice - 1 pc
  • Lemon juice - 1 / 2 pc
  • Sugar (30-40 grams or to taste)
  • Liqueur (orange) - 20 g
  • (orange) - 120 g
  • Petals (almond, for decoration)

How to cook Portuguese pumpkin pie "bolo mimoso" step by step with photos


Prepare the shortbread dough. Sift flour into a bowl. Make a well in the middle and add butter, then cut it into small pieces with a knife. Add salt and sugar. Knead the dough with your hands until crumbly. Then add 1-2 teaspoon of ice water and knead the dough quickly. Roll into a ball, wrap in clingfilm and place in the fridge.

Meanwhile, prepare the almond and pumpkin crust. Prepare the products so that everything is at hand, there is a lot of trouble, we do not need unnecessary fuss. If you have almond flour ready to use, that's fine, less fuss. If not, we make them ourselves. For this purpose, we should pour steep boiling water over the almonds for 5-8 minutes, then pour it off, cool water over the nuts and peel them. To dry in the microwave for a couple of minutes, while stirring 2-3 times (I did it the day before and dried just on the table on a napkin).

Boil the pumpkin in salted water until softened. Let cool, peel and cut into small pieces.

Cut the candied fruit into small pieces. I only had 80g of candied fruit and added 20g of dried apricots.

Then finely chop the nuts in a chopper or blender. Grate the zest of the orange and lemon and squeeze out the juice. Instead of candied orange peel you can use 100g of orange jam with orange peel pieces, but then take only 50g of sugar for the whites.

In a large bowl, whisk the egg yolks with 50g of sugar. Add salt, cinnamon and zest.

Sift the flour into another bowl and mix it with the chopped candied orange peel (roll in the flour).

Add ground almonds. Stir in .

Whisk the egg whites into a stiff foam, gradually adding the remaining sugar.

Carefully pour the beaten whites over the yolk mixture, and mix gently with a spatula. Here's where I got the news. Because usually the flour is kneaded with the yolk mixture and then the whites are mixed in. But I've been following the recipe exactly, and I haven't regretted it.

Add pumpkin slices and mix again.

Stir in the dry mixture and again, stirring gently with a folding method. There you go, it's the other way around!

The result is an unbelievably fluffy dough, the egg whites don't settle like they do when you incorporate them into the dough. It's just unbelievable!

Grease a baking pan, preferably pie pan, 24-26 cm in diameter, with butter and sprinkle with breadcrumbs, or better yet put parchment on the bottom and carefully spread the dough out. Spread the dough as evenly as possible over the whole surface of the mold. To prevent the dough from rising "Dome" In the middle of the mold, as it bakes, gently work the dough from the center toward the edges with a spatula.

Bake in a preheated oven at 200°C for 30-40 minutes until light brown. Check if it's ready with a wooden skewer. Let the cake cool for 10-15 minutes in the tin. Then very carefully, literally without breathing, put it on a kitchen rack, it is unusually tender and airy.

While the almond cake is cooling, make the shortcrust pastry. On baking paper, draw a circle, using the bottom of the cake tin. Grease the paper well and lightly dust it with flour. Take the shortbread dough out of the fridge, and right on the paper, roll it out into a cake about the size of the circle you drew.

Prick the cake with a fork and place it in a preheated oven at 180°C. Bake for 12-15 minutes until golden. Take the cake out of the oven and, while it is still warm, carefully lay the almond layer on it and trim off the excess. Remove the almond cake and leave the shortcrust pastry to cool completely.

Spread a generous amount of orange jam on the cake, then gently lay the almond and pumpkin pie crust on top.

To saturate the cake, bring the orange and lemon juice to the boil, adding sugar to taste. Remove from the heat, cool slightly, and add the orange liqueur. Prick the cake with a toothpick, then take several minutes to lightly brush the entire surface of the cake with the syrup, each time waiting until the syrup has been absorbed. Pay special attention to the sides of the cake. Pass the rest of the confit through a sieve to separate the pieces of zest, warm it up by adding 1-2 tablespoons of water or orange juice. Brush the hot jelly with a brush to spread a thin layer over the entire surface of the pie. Immediately sprinkle the sides with almond flakes so they can stick. Let the confit stiffen, then sprinkle the surface with almonds and powdered sugar.

Nutritional Value:

Whole Dish:
Calories
5206.9 Calories
Protein
119.8 g
Fat
284.6 g
Carbohydrates
547.8 g
100g:
Calories
286.1 Calories
Protein
6.6 g
Fat
15.6 g
Carbohydrates
30.1 g

Salt, Orange, Flour, Wheat Flour, Lemon Juice, Sugar, Butter, Water, Pumpkin, Cinnamon, Almonds, Moist, Baking, Sucats, Orange zest, Cakes, Orange Juice, Airy, Fried Chicken Egg, Lemon zest, almond, Liqueur, Petals, Confit, Pastry

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