Pumpkin cake

Description

This variant of cake is incredibly aromatic, with a pleasant sour lemon!

Ingredients

Flour

220 g
Sugar

80 g
Butter

100 g
Salt

0.5 tsp
Chicken egg

1 piece
Lemon peel

1 tsp
Puree vegetables

500 g
Lemon

1 piece
Sugar

150 g
Chicken egg

3 piece
A mixture of spices

1 tsp
Sour cream

200 g
Semolina

2 Tbsp

Cooking

Butter with flour chopped with a knife into crumbs

Add sugar, egg, lemon zest and salt

Knead the dough and leave it in the fridge for 30 minutes

Then remove, knead and shape by hand between the bumpers. In this form, remove the form with the dough in the fridge for 1-2 hours shape Diameter 28 cm

Clean the pumpkin, cut into cubes and cook covered for about 30 minutes. Cool completely and measure out 500 grams. Add to the stew the pumpkin arbitrarily sliced lemon (seeds remove) and turn all together into a puree. By the way, this braised pumpkin can be frozen and then used in porridge, cake and soup

Add the pumpkin, brown sugar Demerara TM "Mistral"

Add in the eggs, spices, sugar, sour cream, semolina

Mix well with a whisk

Remove from the refrigerator shape with the dough, pour the filling here. Put in heated to 150-160 degree oven. Bake for about 1 hour. Check the readiness with a finger, push the center of the filling. It should be dense. Then turn the oven to 180-200 degrees and bake until Golden brown If you just turn on a high heat, the filling may not be grilled