Description
How do you feel about the combination of pumpkin and cheese? Positive? Then you will certainly appreciate this cake to dignity. Moreover, it turns out very tasty and tender, crumbly and fragrant, but also preparing easy and simple. Come on in, help yourself!
Ingredients
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Flour
100 g
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Semolina
100 g
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Brown sugar
100 g
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Butter
80 g
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Cheese
300 g
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Pumpkin
300 g
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Brown sugar
50 g
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Sour cream
200 g
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Vanilla
1 pack
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Chicken egg
3 piece
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Vegetable oil
1 Tbsp
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Powdered sugar
Cooking
Filling. In a Cup mix the eggs, sour cream, cottage cheese, sugar and vanilla. Cottage cheese can RUB through a sieve. I do not like it when the cake across individual cheese slices.
Beat with a mixer couple of minutes until smooth (the consistency of liquid sour cream)
Pumpkin grate on a coarse grater or use the grater for Korean salads.
Well-chilled butter, chop with a knife.
And grind the butter, sifted flour, sugar and semolina into fine crumbs.
Bowl MV grease with vegetable oil. The dough is divided into three parts. One part of the mixture into a bowl.
Top evenly spread the pumpkin, lightly press to compact it.
Pour the second part of the test.
Pour the filling.
And put the remaining dough. Enable MV. Select the bake mode, set the time 70 minutes (in the oven bake at 180* for about 45-50 minutes in shape with a diameter of 22 cm). After the beep, MV fail to open a minimum of 15 minutes.
Then open the lid and cool the cake in the bowl. Don't try to get the pie before-it will simply fall apart.
The cooled cake is very easily "jumps" from the Cup of MV on a cutting Board (or plate).
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