Description
This casserole I cook more than one year in the pumpkin season, and not only in the season. This is one of the favorite pies in our family.
Ingredients
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Cheese
500 g
-
Chicken egg
2 piece
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Sugar
100 g
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Corn starch
1 Tbsp
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Mac
25 g
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Pumpkin
500 g
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Chicken egg
2 piece
-
Sugar
70 g
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Orange
1 piece
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Corn starch
1 Tbsp
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Sour cream
100 g
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Pumpkin
100 g
-
Sugar
20 g
-
Chicken egg
1 piece
Cooking
Mac boil for 15 minutes over medium heat, drain the water, poppy dried, I spread it on a napkin. Curd with sugar and grind in a blender until smooth. Add the eggs, starch, poppy seeds, mix well.
For any baking, I baked pumpkin pulp is squeezed through cheesecloth, folded in three or four layers. 500 g mashed pumpkin is already pressed against moisture. Pumpkin, sugar, and orange zest chop in a blender, add eggs, starch, mix well.
The bottom of a split form 22 cm, cover baking paper, grease the paper and sides of the form, you can sprinkle with flour. Spread filling alternately strictly in the center a tablespoon. It is desirable that the filling was the same consistency, if any thick, dilute with cream.
To knock a little form with cottage cheese and pumpkin weight on the table, so that the mixture spreads evenly in the form. Today I have thickish came out of the filling.
In order to cut the casseroles we received a beautiful drawing, to hold the wooden skewer from the walls of the mold to the center of a few "rays". Put the casserole in a preheated 170 degrees. the oven for 40-50 minutes until tender.
For filling, mix sour cream, sugar, egg and pumpkin puree.
Remove the casserole from the oven, pour the filling and put bake for 7 minutes. The finished casserole to cool in the form, and only then remove the sides from the shape.
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