Description
Pumpkin is a truly versatile product. Tired of cooking normal porridge, so let's prepare with her delicious autumn cake. It turns out very tender and spicy, but still bright and useful.
Ingredients
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Flour
1 cup
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Oat flakes
0.5 cup
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Pumpkin
80 g
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Cheese
50 g
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Butter
40 g
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Honey
40 g
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Chicken egg
1 piece
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Soda
0.5 tsp
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Cinnamon
0.125 tsp
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Ginger
0.125 tsp
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Nutmeg
0.125 tsp
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Cream
400 ml
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Sugar
0.66 cup
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Cognac
1 Tbsp
Cooking
Boil the pumpkin until soft. Cooked pumpkin to smash in a blender, puree together with cream cheese.
Mix the egg, softened butter, honey and pumpkin puree with cream cheese.
Oat flakes grind in a blender into flour. And putting them aside for now.
The dough is put in a water bath. Heated stirring frequently for 5 minutes. In the end add soda and spices.
Remove from the heat. Gradually add flour and cereal. Knead the dough. Wrap it in clingfilm and put into the fridge for 4-8 hours.
Heat the oven to 180 degrees. Divide the dough into 8 pieces. Each piece thinly roll out. With the plates cut off unnecessary pieces. And bake each cake for about 7-10 minutes.
While one layer is being baked. Roll out the remaining blanks. I gathered the trimmed slices of them and roll the cake 9. The remaining trim as well bake.
The cakes allow to cool a little.
For the cream whisk the cream lightly with the sugar. Add the cognac. Cream lubricates all the cakes. Trimming of cakes grind into crumbs and sprinkle on top of cake.
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