Cake "Cinderella"

Description

It's very soft and very flavorful cake! A bit like the taste of honey, but the cream... the Cream... the combination of the slightly sour cheese and delicate fragrant pumpkin is fantastic! The Prince probably would have been very happy if Cinderella gave him for dessert this cake! The recipe is quite troublesome, have to Tinker, but the result is worth it.

Ingredients

Flour

1.5 cup
Butter

75 g
Cheese

100 g
Soda

1 tsp
Honey

2 Tbsp
Sugar

100 g
Puree vegetables

100 g
Chicken egg
Flour

2 Tbsp
Sugar

3 Tbsp
Puree vegetables

200 g
Orange juice

2 Tbsp
Orange zest

0.5 piece
Butter

150 g
Cheese

200 g
Cream

4 Tbsp
Orange juice

2 Tbsp
Powdered sugar

3 Tbsp

Cooking

Raw pumpkin peeled, cut into cubes of approximately 500 g of pulp, pour into a saucepan, pour a little water and boil on low heat until soft.

Beat with a blender. My favorite blender a few days ago departed this life, had to wipe the pumpkin through a sieve.

Measure out 100 g of puree. Prepare all other products. The oil should be at room temperature.

In a saucepan wipe through a sieve cheese, add sugar, oil, honey and pumpkin puree. Mix everything carefully.

Put on the heat, continuously stirring, bring to thick. Remove from heat, add soda, stir.

Weight eyes will begin to rise the cap to rise and bubble.

Parts add the flour, stirring each time.

Knead a soft dough. Flour may need more, it depends on the humidity of cottage cheese and thick puree. I had to add 3 tablespoons But, again, the dough should be very soft. Ready to remove the dough overnight in the refrigerator.

In the morning remove dough from refrigerator, divide into 8 parts. I took the shape size 16 x 26 cm at the bottom (not found square 20 x 20), cut 2 pieces of baking paper the same size. Roll out the dough directly on the paper alternately on one and the second piece. While one is baking, prepare the second. The cakes I got very thin I roll the dough on baking paper.

Bake at 180*C for 4-5 minutes, until just brown. Follow the cakes, not desiccate them. It is better to use a timer. My cakes were baked for 4 minutes. The finished cakes folded pile and set aside.

While the cakes are cooling, one can prepare creams, they are prepared quickly. To prepare products to have everything at hand.

Cream No. 1. In a small saucepan combine all ingredients except oil, mix well and boil until thick on low heat, stirring constantly, until thick.

Leave to cool. Periodically stir the cream to the surface formed a film.

While the custard cools, prepare the cream No. 2. In a pan, RUB the cheese, add the powdered sugar, juice and cream.

Whisk until fluffy. If the cream gets too thick, it depends on the humidity of cottage cheese, you can add 1-2 tablespoons of cream.

Now back to the cream No. 1. Beat softened butter, adding in parts pumpkin custard cream, and still whisking, until a thick cream.

Lubricate the cakes with cottage cheese and pumpkin alternately the cream and fold in on each other. And cottage cheese divided into 4 parts and the first cake spread with them.

But the pumpkin should try to distribute so that was enough for 4 layers and sides that need to be lubricated with a thin layer of cream. Then remove the cake in the fridge for a few hours so he could soak up.

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