Description
So today we have Bolo de abóbora ou "bolo mimoso". So long and complicated name of this absolutely delicious pie. I made it to Marishkina prom. I would not say that it pumpkin. He's not from the pumpkin, and the pumpkin. I would call it "Almond-orange cake with pumpkin"! However, the recipe is so famous and popular that it was even included in the book "the 100 best recipes. Masterpieces of cooks of the world." In short, a classic, and hence, nothing can not be changed, including the name. The multicomponent recipe, ingredients in a cake a lot, and cooking I would not call easy, at least it's not fast. In General, pie is not simple, but... you won't regret a single moment of wasted time and effort, as soon as the bite and the first bite! Pie is just fantastic! Air almond paste, soaked with an orange syrup, cinnamon, juicy slices of pumpkin and all this on a crispy shortbread crust! Here's a long preamble, but I can't describe this cake in two words, two words do not say anything and not Express my delight. But, not so devil as he is painted, let's get us!
Ingredients
-
Flour
170 g
-
Butter
115 g
-
Sugar
50 g
-
Water
2 tsp
-
Salt
-
Pumpkin
300 g
-
Chicken egg
6 piece
-
Sugar
150 g
-
Salt
-
Orange zest
1 piece
-
Lemon peel
1 piece
-
Cinnamon
1 tsp
-
Flour
50 g
-
Almonds
250 g
-
Candied
100 g
-
Orange juice
1 piece
-
Lemon juice
0.5 piece
-
Sugar
-
Liqueur
20 g
-
Jam
120 g
-
Petals
Cooking
To prepare dough. Sift flour in bowl. In the middle make a well and add oil, chopped with a knife into pieces. Add salt and sugar. RUB the dough with your hands until the state crumbs. Then add just 1-2 tsp of ice water and quickly knead the dough. Roll into a ball, wrap in clingfilm and put into the refrigerator.
Meanwhile, prepare almond pumpkin cake. To prepare products to have everything at hand, a lot of hassle, too much fuss is not needed. If you have almond flour, fine, smaller movements. If not, prepare yourself. To do this, pour almonds with boiling water for 5-8 minutes, then drain, rinse the nuts with cold water and clean from the husk. Dry it in the microwave for a few minutes, stirring it at the same time 2-3 times (I've done it before and just dried on the table on a napkin).
Boil the pumpkin in salted water until tender. Allow to cool, remove peel and cut into small pieces.
Candied fruit cut into small pieces. I only had 80 g of candied fruit and I added 20 grams of dried apricots.
After that, grind the nuts as fine as possible in food chopper or blender. To erase the zest from the orange and lemon and squeeze the juice. Instead of the candied orange you can use 100 g of orange marmalade with pieces of peel, but of sugar to proteins it is necessary to take only 50 g.
In a large deep bowl the yolks with 50 g sugar white. Add salt, cinnamon and zest.
Sift flour in another bowl, mix with chopped orange candied fruit (to roll them in flour).
Add the ground almonds. Mix well.
Proteins vzbit in the stable foam, gradually adding the remaining sugar.
Beaten egg whites fold the mixture into the yolk mass, mix gently with a spatula. Here for me was the news. It is usually kneaded flour with yolk mass and then interfering proteins. But I strictly followed the recipe and did not regret it.
Add the pieces of pumpkin and mix again.
Add the dry mixture and again mix everything carefully method of folding. Here, the opposite is true!
The result is an incredibly airy dough, protein is not deposited as when you blend them into the dough. It is something incredible!
Grease the pan, better split, 24-26 cm in diameter with butter and sprinkle with breadcrumbs, and even better to put on the bottom of the parchment, gently lay the dough. Distribute it as evenly as possible across the mold surface. The dough did not rise "dome" in the middle in the baking process, gently make the movement of the shovel test from the center to the edges.
Bake in preheated to 200*C oven for 30-40 minutes until light brown. Readiness check wooden skewer. Cool cake in the baking pan for 10-15 minutes. Then very carefully, literally not breathing, lay on the kitchen grate, he is extremely gentle and airy.
While almond cake cools, make the shortbread. On baking paper draw a circle using the bottom of the form. Paper well lubricated with oil and lightly sprinkle with flour. Shortbread dough, remove from refrigerator directly on the paper roll the cake the size you draw a circle.
Repeatedly prick with a fork and put the cake in a pre-heated 180*C oven. Bake for 12-15 minutes until Golden brown. To get the cake out of the oven and while it's still warm, gently put him almond cake and trim off excess. Then almond cake to remove, and sand to fully cool.
Liberally coat the cake with orange marmalade, top carefully lay the almond-pumpkin cake.
For impregnation of the pie bring to boil orange and lemon juice, adding sugar to taste. Remove from heat, cool slightly and add orange liqueur. To make the cake a few punctures with a toothpick and slowly, in several stages to lubricate brush the entire surface of the pie with the resulting syrup, each time waiting for the syrup to be completely absorbed. The main attention of the sides of the cake. The remains of the jam to pass through a sieve to separate the pieces of peel, reheat, adding 1-2 tbsp of water or orange juice. Hot jam with a brush apply a thin layer to the entire surface of the pie. Immediately sprinkle Boca almond flakes so they can stick. To give the jam to set, then sprinkle the surface with almonds and powdered sugar.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.