Description
Moist cake with nuts, with my little changes. Recipe Irina vaynerman, thanks for the recipe.
Ingredients
-
Pumpkin
2 piece
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Brown sugar
2 piece
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Chicken egg
4 piece
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Flour
2 piece
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Soda
2 tsp
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Flavor
1 tsp
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Vegetable oil
0.75 piece
-
Salt
0.5 tsp
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Cream cheese
1 pack
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Nutella
0.5 piece
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Walnuts
-
Cream
450 ml
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Powdered sugar
0.5 piece
Cooking
The words of the author. Raw pumpkin grate on a fine grater, put 2 cups of pumpkin and sugar (brown).
Sift the flour with salt and soda. Whip pumpkin puree with butter, sugar and extract. Slowly pour in the eggs. Then add the flour and mix gently so everything is well connected.
Pour into a greased and floured form and bake in a preheated 180* C oven for about 30 minutes.
Check for readiness with a toothpick, if it comes out dry finish. Cool. Cooled cakes cut in half.
CREAM. Whip Nutella and cream cheese until smooth. In a separate bowl, whip the cream and powdered sugar until stable peaks, gently stir in the cheese mass with spatula or spoons. Put in the refrigerator.
Each cake fluff cream, as well as the top and sides. All the cream has to go. Boca decorate with grated chocolate, nuts.
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