Pumpkin cake

Description

A cake based on pumpkin puree, thick chocolate glaze. Very interesting overseas cake. :-)

Ingredients

Sugar

2 cup
Puree vegetables

500 g
Butter

5 Tbsp
Chicken egg

4 piece
Orange zest
Coconut shavings

1 cup
Flour

1 cup
Starch

1 cup
Leavening agent

1 tsp
Chocolate milk

Cooking

First prepare the pumpkin puree. Pumpkin cut into pieces and stew until tender in a thick-walled pan (on the bottom you can add a small amount of water). It is important that the pumpkin is not burnt. I used the divider. Cooked pumpkin recline on drushlag, let it drain, to remove excess water.

Coconut to boiling water.

Combine the cornstarch with the flour and baking powder. Wipe the pumpkin in a blender to puree. (I mashed and threw in a sieve, excess water was removed.)

Grate the zest from one orange. Mix with pumpkin puree and coconut. Prepare the baking dish on the bottom lay a parchment, grease with butter. Preheat the oven to 180C.

Proteins separated from the yolks. Beat first the whites, adding 1/3 of the sugar in a sturdy, persistent foam.

Then beat the egg yolks (about 5 minutes), gradually adding rest of sugar. After 5 minutes, gradually introduce soft butter and the starch-flour mixture.