Answer right here to the most frequently asked questions: PROTEIN - eggs must be at room temperature, then they are when separated from yolks have a very liquid consistency. It is very important not to kill squirrels - they should be smooth and shiny, not dry! Very important to mix the proteins, that is portions, stirring well each time by the method of folding, from the bottom up and in a circle. Otherwise unmixed clumps of proteins form in the biscuit of the void! Flour - if the recipe says to sift the flour 3 times, be sure to sift it 3 times! In this case, you really enrich flour with oxygen, and is the key to high and the air biscuit!!! The form does not lubricate anything! Because biscuit clinging to her side, grows up and falls off!!! And last and very important: never open the oven during baking!!! I wish you all good luck!!! With the help of a special spoon to carve a pumpkin balls. Cognac, lemon juice and honey to prepare the marinade and marinate it in boiled until cooked pumpkin balls. Cut 300 g of cleaned pumpkin into small pieces, cover with water and cook for 20-25 minutes. Drain in a colander, give drain well, blend it in a blender, then RUB through a sieve.

Mix the flour, starch, sugar 140 g, vanilla and baking powder. Sift 3 times. Yolks, pumpkin puree, vegetable oil and zest 1 tsp. beat with a mixer at high speed. To connect the butter-yolk mass from dry ingredients, it turns out smooth pastry. Beat egg whites with 45 g of sugar to stable peaks, the mass should be smooth and shiny, but not dry. Add oil the dough to 1/4 of beaten egg whites and stir with a spatula method of folding until smooth, add remaining whites and mix everything in the same way.

Place the dough into the pan 28 cm in diameter, which does not lubricate.

Bake in heated oven at 160*55 minutes in the mode "top-bottom", ready to test a wand. Consider the individual characteristics of your oven. The finished cake directly in the form of a flip up "legs" and cool completely on wire rack.

Cut the sides of the cooled cake in a circle, to release from the mold. Accurately and very thinly using a sharp knife, remove the top baked layer of sponge cake (crust) grind it into crumbs and mix with nuts 100 g, we will need to decorate the sides and top of cake. The remaining cake to cut horizontally into 2 equal parts.

Cream cheese: Cream cheese, 4 tbsp powder, zest 0,5 tsp and 100 ml cream beat with a mixer until a homogeneous air mass. Butter cream: 250 ml Cream, whipped with sugar powder 4 tbsp soft to stable peaks. Drain pickled pumpkin balls in a colander, save the marinade they soak cakes. Applied to the lower layer with the whole cheese cream and sprinkle with nuts 50 g.

Cover with the second Korzh soaked, apply to the sides and the top of the butter cream, decorate with nuts, 100g and biscuit crumbs. On top place the pumpkin balls and the mint leaves.

Piece.

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