Pre-cook the pumpkin. I steamed in the slow cooker. Cool and make puree. To postpone for 120 grams of cream and 150 gr for the cream. A pumpkin use without pronounced taste, so the finished cake it is not audible, if you like pumpkin taste, then you can use the more fragrant varieties, such as Muscat. Prepare the sponge cake. Sift flour, add spices and baking powder.

Beat eggs with sugar until whitening of the mass, add 120 g of mashed potatoes, a little beat up.

Pour the sifted flour with spices and stir into the egg mixture. Spices can not put, but they give their note to the cake, without them would be good too, but not the taste. The batter is a little thinner than muffins, for example. In the next step, it is clear that it immediately drained. If you decide to bake the pumpkin, the puree will be thicker and the amount of flour can be slightly reduced.

Baking tray lay a parchment, not sure if the quality of the paper, it is necessary to grease with vegetable oil without smell. Distribute on the baking sheet, trying to smooth the layer.

Sent in a pre-heated oven 180 deg for 15 minutes

Prepare the cream. Orange thoroughly wash, remove the zest from half, you get about 0.5 tsp; cut crosswise and squeeze the juice. I have orange weight 320 gr get 150 ml of juice.

In smetana add sugar, vanilla sugar and stir, I recommend not putting all of the sugar to the sweetness to make your taste. Add zest, orange juice and the remainder deferred puree 150 gr, to taste and bring to desired sweetness. Gelatin pour milk or water, give a couple minutes to stand up and dissolve melanom heat, let cool slightly.

Whipping cream pour the slightly cooled gelatin. I poured through a strainer. If a stationary mixer or is there another pair of hands, it is easy to do. If the mixer manual and no one to help you, I recommend gelatin to add a couple of tablespoons of cream, mix well and pour back into the cream. Then all goes well and the gelatin will interfere in the cream with no lumps. The cream is ready. (Photo before adding the pumpkin)

Ready sponge cake cut into the desired segments, place on a rack to cool. Cools it quickly. Parchment is removed from the well.

Prepared form vistream with cling film. On the bottom put a little cream, a few tbsp, then sponge cake, again cream and so on. The top layer of the cake a little coat of cream. Cover with film on the surface and put into the fridge. I left for the night, but it will be enough 2-3 hours. Frozen cake put on a plate and return back in the fridge.

Prepare the glaze. Sour cream, sugar, cocoa, milk and gelatin mix, give a little stand. Put on a slow fire or in a water bath (preparation for the bath will take longer, but if you have no experience with gelatin, it is better). Stirring constantly and periodically removing from heat to avoid boiling, until dissolved gelatin. Took me about 6 minutes. I put a drop on your finger and try if there's a small inconspicuous grains. Ready glaze cool down a bit. It does not thicken, fluid. Cake remove from the refrigerator and immediately cover with frosting. Put it in the refrigerator to solidify.

The cake is ready.

Borovushka is cut)