Snack cake with pumpkin souffle

Description

I want to offer You the option of holiday snacks or unusual way of serving a main dish: buckwheat for a side dish with meat meatballs in cream pumpkin sauce. From the banal dishes makes a wonderful tender cake in buckwheat "biscuit" flavored meat "profiteroles" to the delicate pumpkin and cream soufflé, and everything is covered in butter cream, which taste is similar to melted cheese (so we thought). This cake can decorate the usual gray days and apply for a festive table. Help yourself to health!

Ingredients

Buckwheat

1 cup
Soy sauce

2 Tbsp
Chicken egg

2 piece
Flour

1 cup
Vegetable oil

4 Tbsp
Pork

400 g
Semolina

0.5 cup
Onion

70 g
Soy sauce

2 Tbsp
Ginger

0.25 tsp
Nutmeg

0.25 tsp
Coriander

0.25 tsp
Chicken egg

2 piece
Garlic

2 tooth
Cream

600 ml
Pumpkin

1 kg
Soy sauce

3 Tbsp
Gelatin

40 g
Water

100 ml
Cream

350 ml
Water

250 ml
Flour

0.5 cup
Soy sauce

3 Tbsp
Butter

60 g

Cooking

Excuse me, please, for the units - glass! I use a glass faceted, time-tested, with the times of the USSR. For the "profiteroles" to prepare using the blender minced meat, onion, soy sauce TM "Kikkoman" (my sauce with less salt), garlic, eggs, ground ginger, nutmeg and coriander.

In minced meat add the half Cup of semolina, stir thoroughly, let stand for 20 minutes.

The resulting mass is formed into balls about the size of two walnuts, spread on a baking sheet. Bake in preheated oven until tender and a beautiful Golden brown.

Here are meat "profiteroles" happened.

For "biscuit" must buckwheat (1 Cup.), rinse and pour boiling water (2 Cup.). When all the water is absorbed, buckwheat with chicken egg to break the blender.

Add soy sauce "Kikkoman", vegetable oil and mix thoroughly. Add sifted flour, stir again thoroughly. Put in the form (diameter 24 cm). Bake in preheated oven until tender.

Here's a rosy buckwheat "cake" turned out.

Pumpkin cleaned, cut into arbitrary slices and cook until tender. Add 100 ml. cream. If the pumpkin will burn, then add a little boiling water. My gelatin requires pre-soaking, so I primed it first with water (40 gr. gelatin - 100ml. the cold water).

In the cooked pumpkin, add the remaining cream, soy sauce and blend. Pumpkin and cream puree bring to the boil, remove from heat and add soaked gelatin, stirring until it dissolves.

The cream can be prepared in two ways: on the stove or in the microwave. Cream mix with water, add the soy sauce, whisking aureole, pour the sifted flour. Cook, stirring constantly, until thick. Cream thoroughly cooled, add the butter room temperature and beat with a whisk or electric mixer until smooth. Chill in the fridge.

Put "biscuit" on a dish that will be served cake. Set ring (a ring made from the sleeve for baking and baking paper). Chill in the fridge. Pour a layer of pumpkin souffle cream (15 tablespoons), flatten the surface and put in refrigerator for freezing. Sprinkle chilled "profiteroles" and pour the remaining souffle. Place in the refrigerator until fully cured.

Here is a yellow one "miracle" happened. You can already apply at this stage, but the creamy custard adds even more tenderness and additional paints of taste.

Decorate to your taste. The top was decorated with the remaining "profiteroles". Served on the table!!!

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