Description
The cake was made according to their taste preferences, very worried about how this will affect the amount of pumpkin puree on the palate, on the finish - but it turned out just great - no pronounced pumpkin flavor, there are subtle velvety finish!!! And the taste of the cake is the taste of autumn, even felt sad for the Golden Sunny days! Help yourself!
Ingredients
-
Flour
1 cup
-
Oat flakes
4 Tbsp
-
Chicken egg
2 piece
-
Puree vegetables
150 ml
-
Cranberry
4 Tbsp
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Soda
1 tsp
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Spices
1 tsp
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Carrots
125 ml
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Brown sugar
1 cup
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Milk
90 ml
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Cream cheese
300 g
-
Powdered sugar
-
Puree vegetables
100 ml
-
Condensed milk
300 g
Cooking
Flour, soda and spices, sift, add the oatmeal, dried cranberries and mix
Eggs, pumpkin puree, carrot, brown sugar and milk mix in another bowl.
Gradually add dry to liquid and mix thoroughly.
Prepare the form in diameter 18 cm - better if split. The bottom and sides to grease with butter and sprinkle with flour, the excess flour stranut. Pour the batter into the form.
Bake in a preheated 180 oven for 50 minutes.
Cool and cut 3 layers.
Cream cheese mixed with powdered sugar to taste. Spread the cream on the cakes, top cake to cover with cream.
Align the cream on the sides. Put into the refrigerator
Condensed milk with pumpkin puree, put on fire, bring to a boil and cook for a few minutes to thicken - it took me 7 minutes. Cool slightly
Pour the icing on top the cake. Put the cake in the fridge for a couple hours, I decorated with leaves of marzipan, made 3 days before to prepare the cake and decorated with Golden canturina. Cut and enjoy!
For the decoration: Marzipan mass Food coloring powdered Sugar for dusting Candurin gold — 1 h l Cut out a stencil of a leaf
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